Maya Gold Belizean Habanero Hot Sauce
Thick, vibrant, and unapologetically bold.

Inspired by the rich, sun-drenched culinary traditions of Belize and Central America, our signature thick-cut hot sauce puts sweet, earthy garden carrots at the front and lets the fiery punch of ripe red Caribbean habaneros take center stage.

Unlike thin, vinegary splashes that disappear into your food, this condiment clings with a hearty, vegetable-forward body. It balances the sharp, tropical heat of the habanero with natural sweetness and tang, making it the ultimate table companion for eggs, tacos, roasted meats, rice and beans, and anything else calling for a kick of Mayan-inspired sunshine.

• The Profile: Thick & textured, sweet-earthy carrot base, bright acidity, and a clean, lingering habanero burn.

• Pair With: Tacos, grilled chicken, breakfast scrambles, soups, and empanadas.

Peaches and Scream Hot Sauce starts with a sweet whisper and ends with a beautiful scream. This gourmet blend strikes the perfect, chaotic balance between elegant fruit flavor and blistering, superhot heat.

Why It’s Unique

• White Peaches: A smooth, low-acid base that offers a delicate, floral sweetness.

• Green Cardamom: An exotic spice that infuses warm, aromatic notes of citrus and herbal depth.

• White Ghost & Big Mustard Mama Peppers: A devastating double-threat of rare chilis that delivers a fast, heavy-hitting punch followed by a haunting, slow-building sting.

Flavor Profile

• Heat Level: 🌶️🌶️🌶️🌶️🌶️ (Extreme)

• Profile: Sweet, citrusy-herbal aroma with a searing, clean endorphin rush.

• Pairs Best With: Grilled pork, glazed chicken wings, fish tacos, or even vanilla ice cream

Mama’s Midnight Fire - Smoky Heat

Bold, rich, and unapologetically smoky — our Mama’s Midnight Fire hot sauce was made for the pitmaster’s table. We start with Big Black Mama peppers, known for their deep, earthy heat and dark, fruity undertones. Those flavors are amplified with slow-roasted tomatoes and a touch of charred onion and garlic, then balanced with apple cider vinegar and a hint of molasses for body and a subtle sweet backbone.

Flavor profile:

• Smoke-forward: natural smoked notes from charred aromatics and a careful mesquite infusion that plays well with wood-fired meats.

• Deep, fruity heat: Big Black Mama peppers deliver a steady, lingering warmth that complements rather than competes with rich barbecue flavors.

• Savory balance: roasted tomato and garlic provide umami depth; molasses and cider vinegar give a rounded finish that cuts through fattiness.

Best uses with barbecue and smoked meats:

• Brisket: Brush during the last minutes of the smoke or serve on the side for dipping — it amplifies bark and enhances beef’s natural richness.

• Ribs:

Big Black Mama Smoky Heat

Bold, rich, and unapologetically smoky — our Big Black Mama Smoky Heat hot sauce was made for the pitmaster’s table. We start with homegrown Big Black Mama peppers, known for their deep, earthy heat and dark, fruity undertones. Those flavors are amplified with slow-roasted tomatoes and a touch of charred onion and garlic, then balanced with apple cider vinegar and a hint of molasses for body and a subtle sweet backbone.

Flavor profile:

• Smoke-forward: natural smoked notes from charred aromatics and a careful mesquite infusion that plays well with wood-fired meats.

• Deep, fruity heat: Big Black Mama peppers deliver a steady, lingering warmth that complements rather than competes with rich barbecue flavors.

• Savory balance: roasted tomato and garlic provide umami depth; molasses and cider vinegar give a rounded finish that cuts through fattiness.

Best uses with barbecue and smoked meats:

• Brisket: Brush during the last minutes of the smoke or serve on the side for dipping — it amplifies bark and enhances beef’s natural richness.

• Ribs: Glaze sparingly in the final caramelization stage to create a sticky, smoky-sweet crust with a spicy kick.

• Pulled pork: Stir into shredded pork for an immediate flavor lift; the sauce brightens the meat and adds complexity to sandwiches.

• Smoked chicken: Use as a finishing drizzle to add smoky heat without overwhelming tender white meat.

• Sausages and burnt ends: Dollop on the side as a finishing condiment to cut through fatty richness and heighten savory char.

Texture and heat level:

• Smooth, pourable consistency for brushing, drizzling, or mixing in.

• Moderate-to-bold heat — approachable for most barbecue lovers but with enough presence to be noticed behind the smoke.

Serving tip: Warm slightly and brush on in the last 3–5 minutes of smoking or grilling to marry the sauce to the meat’s crust, or serve at room temperature alongside your favorite barbecue platter for dipping.

Big Black Mama Smoky Heat is the finishing move your smoked meats have been waiting for — smoky, savory, and built to stand up to bold barbecue.

🍒 Sweet Heat Perfection: Cherry-Lime Blaze Hot Sauce

Get ready for a flavor firestorm. Cherry-Lime Blaze is the ultimate balance of rich, sweet dark cherries, a sharp burst of zesty lime, and a creeping, fiery pepper kick that sets your palate ablaze. It is vibrant, tart, and beautifully complex—crafted for foodies who demand incredible flavor alongside their fire

Perfect For:
This isn't just a taco sauce. Cherry-Lime Blaze is a culinary game-changer. Brush it over grilled pork chops, toss it with crispy chicken wings, drizzle it onto duck breast, or mix a spoonful into a bowl of fresh mango salsa for an unforgettable backyard barbecue kick.