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 We recently went on a trip to discover some Mayan Ruins in southern Mexico in the Riviera Maya. During our time there we went to Chichén Itzá, Coba Ruins, Tulum and Isla Mujeres. One thing all had in common was a habanero salsa that highlighted the dishes and brought out great flavors. Soon after we returned to our home in Tempe I began experimenting making hot sauces from our homegrown habaneros and cayenne chills. From there I started to create different levels of heat by emphasizing the use of each type of chili. Currently we use Habanero, Cayenne, Hot Yellow Chili, Jalapeño, Fresno, Ớt Hiểm, Japanese, Chipotle, Bhut Jolokia, Carolina Reaper, Trinidad Moruga Scorpion, 7-Pot, Chilaca, Manzano, Thai Dragon, Yatsufusa and King Naga