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Size: 5 Fl.oz each
TRINIDAD SCORPION: At Cranky Rooster, we don’t claim to make the hottest sauces, just the best hot sauces. Even so, our Trinidad Scorpion Crushed Pepper Sauce, the hottest one we make, is undeniably Underwear-on-Fire Hot! Flavorful and aromatic, the Scorpion Chili is native to the region of Moruga in Trinidad & Tobago, and is aptly named for its pointy end which resembles a scorpion’s stinger. And believe us when we tell you that the heat level in this sauce can sting even stronger than a real scorpion!
GHOST CHILI: What could be even more scary than a Cranky Rooster? The GHOST of a Cranky Rooster! That’s why we do our best to advise everyone to use our Ghost Chili Crushed Pepper Sauce sparingly and with EXTREME CAUTION. Ghost Chilies were the first peppers ever to achieve a scientific rating of over 1 million Scoville heat units, and they still rank way up there on the ever-growing list of insanely hot peppers. For hot sauce newbies, it might be safest to start with a slightly less intense (but no less delicious) level of heat, such as in our Jalapeno or Habanero Crushed Peppers Sauces. But for those with previous fire-eating experience who enjoy a frightening amount of heat, our Ghost Chili Crushed Pepper Sauce will serve up a deliciously eye-watering, steam-coming-out-of-your-ears taste encounter.
SCOTCH BONNET: What’s so hot about Cranky Rooster? EVERYTHING! Especially our Scotch Bonnet Crushed Pepper Sauce. The Scotch Bonnet pepper is named for its unique shape, which closely resembles a Scotsman’s bonnet (because clearly all Scotsmen wear those!) Originally used in all types of Caribbean Cuisine, and notably in many famous Jerk Chicken recipes, the Scotch Bonnet is another pretty seriously damn hot pepper. Just a bit sweeter, fruitier and hotter than its popular cousin Habanero, this one makes for a slightly more intense blend of flavors all round. Recommended for anything you want to pair with hot hot heat. Burn baby, burn!