Island Pepper Company 2023 Sauces

This blend of three types of habañeros was smoked over applewood chips alongside garlic and onions. The smoky heat goes on everything.

The smoke and heat of Smokey Hab without the onion and garlic breath, with breath-freshening lime.

The red habañero's color and size make it distinct from its orange cousins. Simply smoked and slightly tamed with red bell pepper, this is a local favorite.

Just habañero and smoked garlic, plain and simple (though the flavor is anything but plain). 

Habañero, jalapeño, serrano, and other end-of-season peppers enjoy a long smoke soak. A tomatillo or two might join the garlic-and-onion party for extra tanginess.

This blend of Thai Chiles and Mexican Tepin Peppers brings distinct regional pepper flavors together with rich heat. Emphasis on heat.

This straightforward sauce blends red habañero with ripe Sante Fe peppers. If smoked sauces smoke you out, this one will treat you right.

Like the Amazing Fish, but this big sauce includes red jalapeños and red onion with a little more heat.

This simple sauce blends orange habañero with ripe Sante Fe peppers. If smoked sauces are too smoky for you, give this orange beauty a try.

An enticing blend of Amazing 2 (Korean drying pepper) and fish peppers goes beautifully with fresh catch in this vinegar-forward red sauce.

If Green Smoke is king of the greens, Lime Green is in the royal familiy. Green jalapeños and serranos are fermented with lime for a tangy, tart sauce with mild heat.

The 2022 bottling of Scorpionion's popularity inspired this onion-heavy, red-jalapeño and red-onion blend.

Like its cousin, Green Smoke, this vinegar-heavy sauce takes advantage of all the green end-of-season peppers—without the smoke. 

Every Island Pepper sauce is boss on a taco, but this one adds cumin and garlic blended with mexican tepin peppers to turbocharge your Taco Tuesdays (sauce use not limited to Tuesdays).

Typically a hot, highly productive bright orange pepper, this year's yield was down, so we blended it with the mild yellow Sante Fe pepper.  The result is the same great oniony flavor without the usual heat of the Bulgarian Carrot.

The fermented ginger blended with Thai chiles and red jalapeños takes on a bright heat with the additional sweetness of rice vinegar.  Perfect topper of Asian cuisine.

Padrons can have some sneaky heat.  Like the popular charring pepper, the shishito, padrons can range from mild to hot with no way of knowing until you bite in.  This blend with white onions gives this green sauce a unique flavor and undecided heat level.