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We have reformulated our OTC making it even hotter.......
Question: Can anything be "too hot"?
If your answer is "NO!", then this is THE HOT SAUCE for you.

 

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 7 different hot sauces bottled!

All of our hot sauces are all-natural, with no preservatives or artificial ingredients. 
Additionally, 5 of our 7 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 and cayenne are smooth and very tasty with some nice heat, nothing crazy. They work great in cooking, grilling, dips, and salsas. 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.
Here are the three newest sauces : extra-hot habanero which has even more luscious, ripe, hot and spicy habaneros
than our regular sauce. no extract just pure natural pepper flavor.
Our 4 pepper blend which we thought of after seeing how good the regular sauces came out.
We said "...hmmm, how good would these be all mixed together? ..."and the answer is PRETTY DARN GOOD!!!!!
And we are very pleased to introduce our hottest sauce: OTC. That means it's
Off-the-Charts on the Scoville Scale. We added pepper extract and WOW, you can taste it. And feel it.
If you like the 'super-hots" like Dave's Insanity or Blairs Death Sauces, you just found your NEW favorite  hot sauce.      

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.