Size: 5 Fl.oz each

JALAPEÑO: Even a Cranky Rooster has its own special charms. This bright, spicy, full-bodied sauce is bursting out of the bottle with flavor and freshness. Although Jalapenos are frequently picked and eaten while still green, they will gradually turn crimson red with longer ripening time. As the color deepens, so too does the pungent flavor, and the chilies become considerably hotter. Jalapenos in general are very savory, but not too spicy, meaning they are perfect for enhancing your food, without overwhelming it.

CHIPOTLE : The end of the pepper growing season is just the beginning for Cranky Rooster’s Chipotle Crushed Pepper Sauce. Mature Jalapeno peppers are left on the bush as long as possible, until they turn deep red and begin to dry out. After harvesting, they spend a few days in an enclosed fire chamber, drying out further and soaking up delicious smokiness, resulting in our uniquely spicy-smoky flavor that finds new fans every day. If you have not yet made friends with Chipotles, our rich and full-bodied sauce is the best introduction you could ask for.

HABANERO: Although they once held the palate-searing record, Habanero peppers today are no longer recognized as the hottest in the world. But keep those taste buds on high alert, because these colorful beauties still pack a punch! Luckily the brilliant chefs at Cranky Rooster have found the perfect way to harness their seriously spicy deliciousness and make it do their bidding. With medium to high intensity, our Habanero Crushed Pepper Sauce is nicely balanced with the flavors of fresh garlic, mellow citrus and fruit … the perfect choice for adding a kick-ass-kick to any meal,

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.

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.

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.


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