Black Friday Super Hot Sauce Bundle

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Fiji Fire Native Bongo Chillie Hot Sauce

The Fijian Bongo chilli is a habanero that was first grown in Fiji and is a sweeter, tangier variety than your standard habanero, growing into big bright red pods. The use of the chilli in this sauce is a standout and there is a wonderful balance between the freshness of the Bongo and the other ingredients including the zinginess from the local vinegar, the sweetness from the locally grown carrots and the earthiness from the wild picked turmeric. This hot sauce is made in a chunkier style that perfectly allows the tanginess of the Bongo chilli to shine through.

Bunsters Salami Hot Sauce

This thick, creamy hot sauce starts with a bright hit of dijon mustard that is beautifully balanced with the sweetness of orange juice and coconut sugar and the tanginess of lime juice and apple cider vinegar. One of the chillies used are Escabeche, which are pickled jalapeños and enhance the overall mustard flavours. The chilli heat is nicely complemented with the mustard heat to warm the whole of your mouth. The claim is that the sauce makes anything taste like salami...hence the name, but I'll let you be the judge of that.

Diemen's Original Hot Sauce

The native Tasmanian “Diemen” Pepper gives this sauce its distinctiveness. It is fruiter and five times stronger than normal black pepper but also adds a definite overall earthiness of flavour and is perfectly balanced with the cayenne and habanero chillies. You can see the pepper in the sauce and straight away you can smell the combination of chilli and vinegar that promises a certain zing, with the flavour profile closer to a Louisiana style hot sauce. You get an initial upfront heat that builds the more you eat, and the Diemen pepper leaves a distinctive afterburn.

PLUS...2 Packets of ChilliBOM Midnight Burn Pickled Japaleno Corn Chips