PRODUCT CURRENTLY SOLD OUT… 2024 BATCHES CURRENTLY IN PRODUCTION !!
new label designs for hot sauce are hitting soon…
…along with a new fermented flavour that will make you feel woozy.
SWEET INGREDIENTS
My hot sauces are made from all the good stuff grown in my garden in Niagara Region: onions, San Marzano tomatoes, Jalapeño, Habanero, Trinidad Scorpion, Naga Viper and Carolina Reaper peppers.
If I don’t grow it, I source the best stuff from local farms in the area, who grow and sell really nice produce.
All my bakes are made with love and I buy my ingredients from local farmers as much as I can, so I know it’s all as fresh as possible. Farm-fresh eggs and butter are the shit.
HOT ‘N SAUCY
Bringing the heat without killing your taste buds!
Made with some of the best ingredients grown in the Niagara Region (habaneros, reapers, naga vipers, onions, and tomatoes are all grown in my garden), these hot sauces are a perfect balance between flavour and heat.
They are NOT here to blow our head off, make you regret your life choices, or make you sweat through your shirt. But they do add just enough excitement to complement all of your favourite meals.
Whether you're using them on your wings, tacos, or even your morning eggs, you can count on all these Sweet Bastard hot sauces delivering a kick of flavour—without leaving you gasping for air.
All of my sauces are handcrafted in small batches - so the heat intensity can vary at times… make sure you read the summary of each batch on the shopping page for any variations.
PIÑA COLAVA - hits you with pineapple and lime at the start, and then comes with that Habanero heat. Pairs well with tequila, tacos and Jamaican food.
PEACH FIRE - like a fresh Niagara peach on a hot summer day, and then someone sets it on fire in your mouth for a minute of two. Goes with everything.
WASP KILLER - more robust in the heat department, but won’t take your head off or be in a “last dab” competition. This is for the ones that like straight, raw fire on their food.
DEMON SEED - this one is fermented for at least 3 months, and has a depth of flavour and a level of heat that might freak you out.
MEET THE BASTARD
Quick background on me: I've travelled through many parts of the world, blessed to have visited some of the world's culinary meccas. But it was Italy… blah blah blah.
No one cares.
This is a place where I can share some things with you that make me happy, and where you can buy some really great tasting stuff .