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The Scoville Unit is a rating of "heat", and while we like our food hot, we also like a lot of flavor. We make hot sauces for folks who like hot food, with plenty of Scoville Units, but we make them taste good too.
    
We are proud to announce our complete line of sauces.
We currently have 10 different hot sauces bottled!

All of our hot sauces are all-natural, with no preservatives or artificial ingredients. 
Additionally, 8 of our 10 sauces (the other 2 top out at 150 mg per serving) can be classified as “low sodium”, defined by the FDA as containing 140 mg or less sodium per serving. We developed the line so that we had a sauce and corresponding heat level that would work for people who don’t think they like hot sauces up to those who crave intense heat in their foods.

Our jalapeno, cayenne and garlic cayenne are smooth and very tasty with some nice heat, nothing crazy.
They work great in cooking, grilling, dips, and salsas.

We now offer  a smooth (no pulp or seeds) habanero and it's GREAT!
The hot habanero which has even more luscious, ripe, hot and spicy habaneros than our regular sauce - no extract just pure natural pepper flavor.
Our orange habanero takes it up a notch and is full of "chunky heatness” (our own new word).
Next, the 2nd hottest we make now is the red savina and with using just 2 kinds of peppers, vinegar and a few other spices, we think this is just about the perfect blend of heat and spice.

The fatali pepper is the 6^th hottest pepper,  according to the Periodic table of Scoville Units,
and it makes a tasty, slightly sweet (if we may) yet really HOT sauce.

Now, we are very pleased to introduce our hottest sauces: OTC and OTC Squared. That means it's
Off-the-Charts on the Scoville Scale. To our OTC, we add ONE MILLION SCOVILLE UNIT EXTRACT and WOW, you can taste it. And feel it. For like 15 minutes.
For OTC Squared, we really upped the ante. Chock full of ONE & TWO MILLION SCOVILLE UNIT AFRICAN OLEORESIN PEPPER EXTRACT.

     

To get the "Scoville Units" for a pepper, like the jalapeno at 2,500 units, it would take 2,500
ounces of sugar water to dilute one ounce of fresh jalapeno pepper to a point where you can no longer
taste the heat/pungency of that pepper.