Torchbearer Sweet Onion Habanero Hot Sauce 148ml

$16.99

Hot

Out of stock

Description

The latest “Throw it on Everything” sauce from the melted minds of TorchBearer Sauces is here! The distinct flavor of our favorite pepper, the habanero, melds perfectly with a whole bunch of oniony-goodness and a little sugar to help bring out those veggies’ sweetness. If you can eat it, this sauce should be on it. Anything with cheese (mac & cheese, French onion soup, sandwiches, pizza, etc.) will be improved. Anything fried (wings, French fries, okra, coconut shrimp, etc.) will be bolstered. It’s so good we seriously considered discontinuing all other sauces and only making this from now on… Okay, not really, but we think you get the point.

Sweet Onion Habanero; If you don’t like it, you’re wrong.

Perfect For: Wings, French Onion Soup, Coconut Shrimp

Ingredients: Onion, Habanero Peppers, Distilled White Vinegar, Water, Sugar, Scorpion Pepper, Onion Flakes, Salt.

Product Information

Country of Origin	United States
Brand	Torchbearer Sauces
Heat Level	Hot
Size	148ml
EAN	810091820032

Brand

Torchbearer Sauces

TorchBearer Sauces was founded by Vid, Ben, and Tim, three guys in their 20s with a knack for creating tasty condiments, fiery hot sauces, and tasty recipes with them. Besides creating a range of table sauces and enough recipes to fill a book, TorchBearer has also been turning heads with the world’s first habanero cheesecake. So how did TorchBearer start, you ask? Well, like many great inventions, the sauce itself started as a fluke. Vid and Ben just happened to have lots of extra habaneros in their gardens that they didn’t want to go to waste. As a result, they decided to create a habanero preserve. Little did they know that it ended up tasting better than anything on the market —so, naturally, they decided to share a good thing. The three guys took a few days off work, drove from Pennyslvania to Texas—and back (over 72 hours!)—and picked up 666 pounds of habanero peppers. They spent two weeks of chopping, bagging, and freezing the peppers so they’d have enough for the upcoming winter. It wasn’t long before they were making all the sauces themselves, by hand. Armed with temporary labels and their first full batch of sauce, it was now time to see if the world was ready. The guys went down to the Cajun Hot Sauce Festival in Louisiana and won three national awards with their sauces. More awards started coming and it wasn’t long before the word started getting out.