8 NEW PRODUCTS AVAILABLE NOW, ORDER ONLINE OR VISIT US AT A CHRISTMAS SHOW AND TRY THEM!
This weekend, November 1-2, we are at the Eastlink Center (Ch'town), come say hi and try some sauces...


Click the product pics for more information 

Hopyard Sauce
2014 sauce
Apple 'n Beer
East Coast Reaper
2012 Sauce
Hot Honey
Ultimate Giv'er Salsa
Grammie Gallant's Blazin' Blend

 Hopyard Habanero      2104 Crop              Apple 'N Beer       Carolina Reaper        2012 Vintage Crop         Hot Honey             Ghost Salsa   Just Passing Through

Hi. I just wanted to say that I recently tried your Jerk From Away sauce. It is excellent! I have tried many hot sauces over the years and this is one of the best! Awesome taste! I had it with chicken and it was delicious. My wife gave it to me as a present, knowing that I love hot sauce. I wasn't disappointed. I am very anxious to try your other sauces. Keep up the great work!           - Gary, Saint John, NB.

We're hooked!

"Hi, just wanted to let you know that I (and my 11 year old son, wife, and daughter) think that your giv'er sauce rules. We find ourselves eating it on pretty much anything we are making."    -  Robbie 

 

Phillipine style mussel soup

The broth is the bomb, try this!  A great way to enjoy mussels without butter.

 

 

  • 2lb mussels
  • One stalk lemongrass
  • 2 tbsp olive oil
  • 1/2 cup thinly sliced shallots
  • 3 cloves of garlic, minced
  • 1 tbsp finely grated fresh ginger
  • 1/4 tsp pepper & salt
  • 3 tomatoes
  • 3 cups water
  • 1/2 cup Sandbar Sauce
  • 1 tbsp fish sauce
  • 2 cups lightly packed spinach
  • 3 tbsp lime juice




In a heavy sauce pan, sautee shallots until golden.  Add garlic, and fry until golden.  Cut lemongrass in 2" pieces, and add along with diced fresh tomatoes and sautee until softened, about 2 minutes.  Stir in water, Sandbar Sauce, and fish sauce, bring to a boil.  Add mussels, and cook until open.  Remove from heat, stir in lime juice and salt.  Dig in!