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You won’t escape the pain of Zombie Apocalypse. This EXTRACT FREE sauce has 16 ghost chile pods in every bottle, this is the 2nd hottest hot sauce Torchbearer Sauces make in commercial runs!
This Bhut Jolokia (Ghost Chilli pepper) hot sauce combines Ghost Peppers and Habaneros with a mix of spices, vegetables, vinegar and oil to create an almost sweet yet terrifyingly hot sauce. But what really sets this sauce apart from other extreme hot sauces is the immense flavour. Others make hot for the sake of hot, filling their bottles with bitter extracts and offensive amounts of vinegar to do nothing more than burn you. Torchbearer Sauces love to burn as well but what’s the point if there’s no flavour? All you hot heads out there will appreciate the heat and be wowed by how delicious it still is.
Some people will feel the burn right away, but others can take up to a few minutes, and either way it goes the heat will last for up to 20 minutes for a burn that feels like napalm but tastes like heaven.
Try it on all your favourite foods – wings, chilli, soups, steak – or put it on your favourite sandwich.
Featured on Hot Ones Seasons 3 and 4.
Ingredients: Bhut Jolokia Peppers, Habanero Peppers, Carrot, Mandarin Oranges, Tomatoes, Distilled White Vinegar, Vegetable Oil, Garlic, Sugar, and other all natural spices.
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.
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| EAN | 855090001426 |
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Matt K. (verified owner) –
So good. My new favourite
Sean (verified owner) –
Love, love this sauce. Very hot but just the right amount of heat without getting into extract territory. Very well balanced with some fruity notes but not sweet. Great on everything. Also love the label.