Orchard Scorcher

Orchard Scorcher is back in stock!  We're having a great harvest season, keep your eyes and ears peeled for a special small-run sauce when our Ghost Pepper crop is ripe! 

Just passing through

Click the picture of Terry and Parnell to enter your sauce name suggestion for Just Passing Through's new sauce... 

Win a tee signed by the boys, 12 hot sauces, and a "Get Sauced" hoodie!

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.



Boncheff Greenhouses

382 Olivewood Road, Etobicoke, ON, M8Z 2Z9

Boncheff Greenhouses is a source of dried items like cherries, blueberries and cranberries, plus four different types of chili. Hot sauces are spiced with cayenne, orange, maple or raspberry chipotle, and teriyaki, along with the “Colon Cleanser.” Jams and jellies range from chestnut spread to red currant jelly to mixed berry and summer plum preserves. And the salad dressings are flavoured with chipotle cheddar, blue cheese, garlic and mango, creamy Caesar and more.

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!