Our Sauces range from PG *mild* to nc-17 *crazy hot*
All of HHS' sauces are either fermented for a minimum of two weeks, or incorporate fresh ingredients with a fermented brine. Then at blending we usually add additional fresh ingredients to balance the fermented flavor.
Year Round sauces
All sauces packaged in a standard 5oz "woozy" hot sauce bottle.
buffet for sheetar
Dark fruits (plums & blackberries) combine with peppers from mild(ish) (jalapeño) to superhot (carolina reaper) for a sauce with a deep depth of flavor and a lot of heat.
Rated R.
The Burning
Our more complex take on a mango habanero sauce, amped up with red jalapeño, manzaño and ghost peppers, and balanced with pineapple.
Rated PG-13.
moMo
Our flagship sauce, with a taste unlike any other. This sauce is exclusively made from mango and manzaño peppers, and is mild to most palates but because of the different version of capsaicin in the manzaño, some people find it much warmer. For most, it is sweet and tangy and slightly hot.
Rated PG.
OMG!!!!!!!
OMG!!!!!!! is HHS' take on a verde sauce. It is made with a fermented base (lemons, jalapeños, serranos, green manzaños, green habaneros, tomatillos, and chayote) with additional fresh jalapeños, manzaños, and chayote, as well as a bunch of black garlic. It is both familiar as a verde while being different with the fermented citrus base flavors coming through.
Rated PG.
Pazuzu
That purple sauce, made from blueberries, prickly pears, and watermelon, and amped up with habanero, ghost, and carolina reaper peppers. It brings a sweet kick up front followed by strong heat.
Rated R.
Shutteracha
Our “Americanized” version of a classic sriracha using a base of red jalapeños, guajillos, and red New Mexican peppers plus some habanero for kick, then rounded out with agave syrup, brown sugar, and lots of garlic. We use this in place of ketchup around here!
Rated PG.
Seasonal, special, & Collaboration sauces
ain't afraid
Ain't Afraid is HHS' one-time 1st Anniversary Sauce. It is made with a huge variety of all ghostly white peppers, jícama, dragonfruit, and lychee. It's a white hot sauce that will haunt your nightmares. Are you afraid?
Rated NC-17.
Alpha-21
Alpha-21 is a collaboration with filmmaker J.R. Bookwalter for his film Side Effects May Vary, an icky-sticky social satire that substitutes the "Atomic hysteria" of the 50's with the recent pandemic, and fills it with plenty of oozy gore. This sauce is an extra hot version of our verde sauce, OMG!!!!!!!, and has additional yellow habanero and yellow ghost peppers on top of that base.
Rated R.
Dellamorte
Our attempt to bottle the flavor of fresh reapers. It starts floral and then quickly escalates to intense heat.
Rated NC-17.
Matool's Hammer
Red New Mexican chiles, superhots, and black cherries and blackberries are enhanced by fresh and black garlic for a deep, roasty heat that builds and lingers. The official sauce of the movie The Stink of Flesh.
Rated R.
Monolith:Red
One of two collaborations with Monolith Brewing in Denver, this is a hotter version of our Shutteracha, which is an Americanized take on a classic Thai-style sriracha sauce.
Rated PG-13.
Monolith:Yellow
Our second collaboration with Monolith brewing in Denver, this is a hotter version of MoMo with the addition of lemons and habanero peppers to give it a kick!
Rated PG-13.
Profondo Rosso
This sauce has a varied, building heat from red jalapeño, manzaño, and carolina reaper peppers, balanced with sweetness from strawberries and raspberries, and finished with roasted and black garlic for a underlying umami flavor.
Rated R.
Season of the Witch
For the PSL lovers of the world, now you can have pumpkin spiced hot sauce. This recipe ferments pumpkin and carrots with a touch of pure vanilla extract, and then finishes with cinnamon, cloves, star anise, ginger, and ancho spices.
Rated R.
Sweets for the Sweet
Sweets for the Sweet is a version of our sauce Black is Beautiful, with a different stout in the brine. It is not a very sweet sauce, as most of the fruit goes into the ferment. It has a deep roasty flavor from chocolate habaneros and the stout beer, as well as some savory tartness from black cherries and blackberries, and a umami backbone from black garlic.
Rated R.
The Color Out of Space
(v2) A combination of fresh peach/purple peppers, açai, prickly pear, and fermented brine from Pazuzu. This sauce will be made with different peppers and modifications to the fruit each time it is made.
Rated NC-17.
What We Eat in the Shadows
What We Eat in the Shadows is HHS' sauce for those who love garlic. It is made from Red Jalapeños, Barker's Xtra Hot NM Chile, Chocolate Habaneros, and garlic FIVE WAYS: fresh, fermented, powdered, roasted, and black! It is a medium heat with a slight build and linger at the end.
Rated PG-13.
Archived or retired sauces
These sauces are not currently up for production again, but could possibly
3 tears
A collaboration with filmmaker Jakob Bilinski for his film Three Tears on Bloodstained Flesh.
Rated R.
original sin
A sauce made from apples and manzano peppers.
Rated PG.
Paimon & Hårga
A 2-part tribute to filmmaker Ari Aster. Paimon is dark while Hårga is bright and sunny.
Rated R.
voodoo
A combination of tropical ingredients brings a medium, fruity heat.
Rated PG-13.
Black is Beautiful *retired*
A collaboration Weathered Souls Brewing Company. Remade as Sweets for the Sweet.
Rated R.