On the Santa Claus Died 2019 edition, Our Pimenta Chef, Chincho Cabrón searched for influenced from the Oriental cuisine and brought as main characteristics the Umami beans which is the 5th flavor our tongue can decipher. That is if your tongue can survive our hottest sauce.

Oh and yes, it does come with its own coffin :)

The Santa Claus Died 2019 edition is a blend of smoke Carolina Reaper, Umami beans, Funghi mushrooms, Kombu algae and Miso soup.

 East meets West with our explosive and flavorful Barbecue Sriracha. Imagine the traditional bittersweet and smoked barbecue sauce in a romance with our hot and spicy Sriracha. Smoked flavored, slightly spicy and with pronounced garlic, characteristic of the Sriracha sauce, its mojo cant be denied. This recipe is perfect for chicken and pork and it's great addition to your grilled vegetables.

The Samba do Crioulo Doido (Samba of the Crazy Creole) is our most Brazilian sauce. Made with a blend of Orange and Brazilian peppers (Malagueta, Bode, Dedo de Moca & Cheiro do Norte), it is one of our most cultural and hot pimenta sauce. Reaching "Insana" level on our heat scale, it carries a delicious fresh orange taste upfront and packs a sudden upper mouth heat with tears of joy. Pairs well with red & white meats, chocolate, ice cream and Abbey Creek Red Wines 

The Old Dog Dropper; our hottest pimenta sauce (Insana Heat Level) with a blend of bhut jolokia (ghost pepper), habanero orange and Brazilian rum aged in oak berrells. Created to compliment The Old Dog Gourmert Burger restaurant in São Paulo, Brazil. The Old Dog Dropper is a complex sauce with floral and earthy flavor notes up front, and a heat trip that last a few minutes per drop. Enjoy Responsibly! ;-)