Bigfat's Hot Sauces (3-Pack)
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Feel the burn.
As far as we’re concerned, there are two components to a great hot sauce: heat and flavor. Bigfat’s Hot Sauce strikes the perfect balance—made from fresh, all-natural chiles and ingredients, so you can feel free to shake or douse away.
This set comes with three flavors: Garlic and Ginger with fiery habanero chiles, sweet carrots, and tangy lemongrass; the award-winning Pot Citrus with Trinidad 7 Pot extra-hot peppers and a savory finish; and a deep Curry sauce made with smoked peppers and Indian spices. Each bottle comes with a different heat level on the label so you’ll never get caught with a too-spicy sauce—unless you’re looking for it.
Garlic Ginger: water, garlic, carrots, onion, habanero mash (red habanero peppers, distilled vinegar), fresh ginger, distilled vinegar, sea salt, lemongrass & spices.
7 Pot Citrus: orange juice concentrate, onion, water, Trinidad 7 Pot peppers, pineapple concentrate, garlic, pomegranate molasses, sea salt, coriander, cumin, cinnamon, white pepper.
Chipotle Curry: tomato, water, chipotles (chipotle peppers, vinegar), distilled vinegar, green onion, garlic, cilantro, madras curry powder (fenugreek, nutmeg, clove, coriander, cinnamon, black pepper, salt, red chili, ginger, mace, garlic powder, turmeric, asafoetida), sea salt, spices.
Photography by Rocky Luten & Bobbi Lin
Details & Materials -
Each bottle is 5 ounces. The set includes one of each flavor.
Care & Notes -
Each sauce has a 3 year "best by" date from the date of production stamped on them but once opened, we recommend the sauces be refrigerated to maintain freshness.
Meet the Maker
Bigfat's Hot Sauce started as a one-man company out of Hawaii, with sauces sold to just friends and family. After graduating to selling hot sauces at a local street fair, word got out and today, Bigfat has expanded to include 12 different hot sauces so that everyone can discover their favorite.View Full Profile
Our Tips & Stories
How we'd use this beauty in our own homes.
Merrill Stubbs tells us about the recipe she makes every other week.
From mayo to Sriracha: how to get that sauce just right.