A collection of our hot sauces from around the world.
We started with our Southern Art Hot Sauce, made in Atlanta with peppers from a single farm outside Baton Rouge. It's won a handful of awards, but more importantly, gained a gaggle of fans since we first introduced it in 2014. Once you try it, you become an acolyte.
Up next is our Tomato Achaar from India by way of Brooklyn Delhi. It's a condiment made with locally-grown tomatoes, tamarind, a mix of Indian spices, red chili powder, unrefined cane sugar and sesame oil. It has a savory, spicy and tangy flavor. Use it just like you would Sriracha or harissa. I absolutely love it.
The Ghanaian condiment Mango Chili Medley, made by the Garden State's Essiespice, is a sweet-spicy combo that tingles your tastebuds and wakes up your palate. The scotch bonnet pepper has such a distinctive flavor that once you try it, you keep coming back for more.
The Kaani - a Gambian Hot Pepper Sauce made in North Carolina by Kitchens of Africa, won two SOFI awards in 2018 and made me get not one, not two, but three glasses of milk that time I overindulged. It's HOT. Let's be clear. And so full of flavor even wimpy folks can appreciate it.
My play sister Auria's Malaysian Kitchen makes the best damned sambal this side of Kuala Lumpur and you'll be using this chili pepper, garlic condiment all the time after getting a taste.