Made in smaller batches. Limited availability — order when you see it.
For the brave. Extra habanero, less mercy. If hot sauce is your love language and you reach for the third dash without thinking, this is your sauce. Not for cooking down — finish your plate with it.
This is the sauce we made for ourselves first. We doubled the pepper, didn't double the salt, and kept the recipe otherwise intact. The result: heat that builds without bullying, depth that lingers, fruit that comes through if you slow down.
Made in smaller batches than the Mild and Hot. If you don't see it in stock, it'll be back — usually within a week. Calgary kitchen, Cameroonian recipe, no preservatives.
Extra Hot is the kind you add at the end — three drops on the plate, not three tablespoons in the pan.
Where you really notice the depth. A few drops transforms the whole plate.
Stir into the broth at the table. Adds heat without muddying the flavor.
Toss after frying. Mix with butter and honey for a sweet-heat glaze.
The fruity habanero pairs naturally with pineapple-marinated pork.
Dot it across the slice. Three small drops are enough — trust us.
Drizzle hot honey, add 2 drops Extra Hot. New breakfast obsession unlocked.
No preservatives. No artificial colors. No MSG. Nothing you can't pronounce. Just real ingredients cooked the way pepper sauce is meant to be made.
Twice the load of our Hot. Same variety, just more of it. Real fire, real depth.
Balances the heat and preserves naturally — no chemicals needed.
Fresh garlic adds depth that powders just can't replicate.
A traditional Cameroonian spice blend — our family recipe.
