Pick the flavor, then make the label yours

Sweet and sour first, heat a distant second.

Built around the flavor of a dill pickle: sharp, briny and herby, with medium heat underneath.

A fall sauce: the mellow sweetness of pumpkin up front and the fruity heat of habanero behind it.

The garlic-chili classic: red, garlicky, a touch sweet, with medium heat.

A red sauce made for the taco table: chile-forward with a vinegar tang and medium heat.

In the spirit of Louisiana red sauces: bright and tangy, made for shaking over everything, with medium heat.

Tropical fruit up front and a slow build of heat after.

Cayenne, garlic and onion with Cajun spices: savory more than sweet, with a steady medium heat.

Bright lime and island-style pepper heat.

Green serrano heat with plenty of garlic.

Smoked jalapeño, so more campfire than burn.

The fruity, floral heat of red habanero with little in its way.

The garlicky sriracha style pushed very hot with ghost pepper.

Coconut’s round sweetness takes the edge off ghost pepper, for a moment.

Habanero and ghost chile with a lot of garlic.

Carolina Reaper, Trinidad Scorpion and red habanero, softened only slightly by molasses.

Sriracha’s garlic and chili, made with pilsner.

Green serrano heat made with farmhouse ale: herbal and bright, with medium heat.

Smoky chipotle made with pale ale.

Tomato ketchup with habanero and cayenne heat, a little smoke and a squeeze of lime.

Yellow mustard with habanero and serrano, garlic and lime.

Honey mustard with a habanero kick: sweet first, then the heat.

Soy, ginger, garlic and molasses with a little cayenne: sweet and savory, and thin enough to marinate with.

A tomato BBQ sauce with whiskey, molasses and ginger, and three chiles (chipotle, cayenne and habanero).

The toppings of a Chicago hot dog in a mustard: yellow mustard with dill pickle, tomato, sport peppers, onion, celery seed and poppy seed.

A mustard-based BBQ sauce made with beer and a little soy and ginger.

Pineapple and tequila with chipotle, habanero and cayenne: a sweet, fruity BBQ sauce with a medium finish.

Creamy garlic ranch with serrano and habanero heat and a squeeze of lime.

Garlic ranch with ghost chile and habanero: creamy first, then very hot.

Cayenne, garlic and a buttery finish: a classic wing sauce with Cajun pepper and medium heat.

A concentrated Bloody Mary base of tomato, lime, soy, serrano and celery seed.

A classic tomato Bloody Mary with lime, soy, onion, garlic and celery seed.

The classic Bloody Mary with a smoky edge.

A Bloody Mary with green serrano heat, for guests who want it spicier than the classic.

A Bloody Mary with habanero heat, for people who order theirs extra spicy.

Lime, sugar and green serrano chile: a margarita mix with a gentle, fresh heat.

Mango, lime and red habanero: a sweet and sour mix with some warmth.