The Whippersnapper Edition
This quarter ChilliBOM went on the hunt to unearth some BRAND NEW Aussie-made hot sauces and we found some stunners, we have featured 2 here and they are both less than a year old! We then got duly Smacked in the Arse by a 17-year hot sauce veteran who told us to pull our heads in and reminded us that the hot sauce culture in Australia has been alive and well for a long time.
Agent 80 Hot Sauce (Perth, WA AUSTRALIA)
Chilli: Habanero, Birdseye and Jalapeños
Instagram: therealagent80
Our first newcomer to the hot sauce world has been designed for cocktails. Agent80 has been created by Jason, an ex-bartender who has blended chilli, lime and vinegar in a magnificent way, and managed to take a traditional hot sauce blend and deliver something completely different. The chillies have been roasted which you can definitely smell and taste, so much so, that you could be tricked into thinking there is capsicum in the bottle. The chilli heat is there, but it is subtle, and it is definitely a sauce made, not to overpower, but enhance anything it is added too, so perfect for cocktails. The whole thing is rounded out with a hint of olive oil to give it a nice smooth finish. It is great with a Bloody Mary but Mrs ChilliBOM went through a whole bottle in just over a week having it on her smoked salmon and avocado on toast for breakfast…very posh!
The Chilli Project Signature Blend Hot Sauce (Wollongong, NSW AUSTRALIA) 
Chilli: Cayenne, Birdseye and Scorpion
Instagram: chilliproj
The next new kid on the block is best described as “full”. It has a very fragrant and full aroma of fresh tomato and sweet capsicum. It is a thick, chunkier salsa-style hot sauce that coats your food and coats your tongue when you eat it, with a very well-balanced flavour. With regards to the heat…Michelle has a done a great job to bring out the best of all of the 3 chillies she uses. There is a definite chilli pepperiness, and while the heat does not really hit you hard at first, the Scorpions give you an intensity of heat that builds (and builds) to fill your whole mouth. This sauce is good enough to eat on its own. Perfect for bacon and eggs or bangers and mash
Chilli Willies Smack My Arse and Call me Cindy (Pine Mountain, WA, AUSTRALIA) 
Chilli: (Red) Habanero
Instagram: chilliwilllies
Our veteran Ian, has been making Chilli Willies hot sauce for over 17 years and I first discovered “Cindy” (as Ian likes to call it) many years ago in a grocer in Murwillumbah Northern NSW while visiting the in-laws. Ian prides himself on his names which include Rectum Wrecker, Aussie Backburn and Fire in the Hole. But beyond the quirky name “Cindy” is a cracking hot sauce. While this is a more traditional vinegar based hot sauce, the addition of pineapple adds a nice balance and complements the fruitiness of the habanero. The chilli is hot without being unbearable so makes for a great all-round everyday hot sauce. Thanks Ian for reminding us of the great hot sauces that have helped establish the hot sauce culture in Australia! Great for all the classics but magnificent with a creamy pasta like Alfredo or Carbonara
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