Chile Lengua de Fuego
12 sauces
18 Conejo
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A thick Caribbean style sauce featuring Scotch Bonnet peppers backed up with the classic combo of fresh carrots, vidalia onion, and lime juice. The addition of turmeric, thyme, black pepper, and green pimento pepper adds a twist that makes it stand out from similar sauces. Great as a go-to table sauce you pour on everything. Heat Level: Hot Ingredients: Fresh Scotch Bonnet Pepper Mash, Fresh Tomato, Water, Vidalia Onion, Fresh Carrots, Green Pimento Pepper, Fresh Lime, Garlic, Turmeric, Salt, Virgin Olive Oil, Thyme and Black Pepper. Sodium: 20 mg 5 oz
Piri-Piri
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A bold, citrusy Honduran twist on the traditional African-Portuguese piri piri sauce using Scotch bonnet mash and lime, with a dash of annatto and cumin. Heat Level: Hot Ingredients: Scotch Bonnet Pepper Mash, Vinegar, Olive Oil, Brown Sugar, Annatto, Garlic Powder, Salt, Cumin & Lime Concentrate. Sodium: 0 mg 5 oz
Passiflora Fire
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Straight from Honduras, Chile Lenga de Fuego delivers Passiflora, a vibrant blend of passionfruit, smoked onion, cane sugar, and Scotch Bonnet peppers. Tropical, tangy, and complex, this medium hot sauce balances heat and fruit with an evolving flavor that keeps you coming back.
Choco-Ghost Hot Sauce
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A fiery pepper=forward sauce made with Chocolate Ghost Peppers front and center. Panela sugar, vidalia onion, and smoked garlic round it out. Heat Level: Hot Ingredients: Fresh Chocolate Ghost Pepper Mash, Raw Sugar, Vidalia Onion, Scotch Bonnet Pepper Mash, Smoked Garlic, Lengua De Fuego Chipotle Powder, Ginger Root, Salt and Water. Sodium: 90 mg 5 oz
Salsaracha
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A sweet and spicy sauce made with Scotch Bonnet and Jalapeño chiles, fresh green shallots, rounded out with cilantro and black pepper, you'll be drinking this one right out of the bottle! Heat Level: Hot Ingredients: Fresh Scotch Bonnet Pepper Mash, Fresh Jalapeño Pepper Mash, Water, Rice Cooking Wine, Fresh Tomato, Brown Sugar, Tomato Paste, Garlic, Garlic Salt, Fresh Green Shallots, Powdered Onion, Fresh Cilantro, White Vinegar, Virgin Olive Oil and Black Pepper. Sodium: 360 mg 5 oz
Sweet Hotato
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A sweet potato based sauce made in Honduras, with coffee liqueur, passion fruit, and a dash of coriander and cardamom seeds. Note: this sauce was formerly known as Camote Ardiente. Heat Level: Hot Ingredients: Fresh Scotch Bonnet Pepper Mash, Sweet Potato, Raw Passion Fruit Pulp, Vidalia Onion, Blackberry, Smoked Garlic, Coffee Liqueur, Green Shallots, Dill Weed, Salt, Fresh Lime Juice, Coriander Seed, and Cardamom Seeds. Sodium: 85 mg 5 oz
Turmeric Bomb Hot Sauce
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An earthy pepper-forward sauce, made with Scotch Bonnet, Chocolate Ghost, and Jalapeno peppers. The heat is slow building, and the flavor of ginger, turmeric, and the Honduran spirit Aguardiente come through nicely. Heat Level: Hot Ingredients: Scotch Bonnet Pepper Mash (scotch bonnet pepper and vinegar), Chocolate Ghost Pepper Mash (chocolate bhut jolokia and vinegar), Jalapeño Pepper Mash (jalapeño pepper and vinegar), Honduran Hard Liquor, Apple Cider Vinegar, Extra Virgin Olive Oil, Ginger Root, Turmeric, Garlic, Superhot Pepper Mash (carolina reaper and trinidad scorpion peppers and vinegar), Spices and Salt. Sodium: 85 mg 5 oz
Bhutila Fire
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Straight from Honduras, this sauce is a vibrant blend of Smoked Scotch Bonnet, bitter orange, and cilantro, kicked up a notch with superhot peppers including Chocolate Ghost and Trinidad Scorpion. Hot enough to build up over time, but not so hot that it overwhelm your palette and drown out the flavor. A touch of smoked garlic rounds it out. Heat Level: Extra Hot Ingredients: Smoked Scotch Bonnet Pepper Mash (scotch bonnet, white vinegar), Bitter Orange, Jalapeño Pepper Mash (jalapeño, white vinegar), Cilantro, Salt, Superhots Pepper Mash (chocolate ghost pepper, zing, trinidad scorpion, white vinegar), Smoked Garlic, Spice Pepper Powder Mix (chipotle, scotch bonnet, trinidad scorpion). Sodium: 60 mg As Seen On Hot Ones: Featured on Hot Ones Season 16 (#7 spot) 5 oz
Me-So Hot Miso Shallot
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Our Honduran friends at Chile Lengua de Fuego really dialed up the aromatics and umami in this shallot-based hot sauce featuring the subtle savory and nutty flavor of miso. Use it as a salad dressing, on sandwiches or as a cooking base for stir fry. Medium Scotch Bonnet heat and a hint of aromatic Sichuan peppercorn add spice and bold flavor to any dish.
Berry Curry
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Berries and curry sound like an odd mashup, but the folks at Chile Lengua de Fuego found a way to make it work, with blackberry, pineapple, and mango providing sweetness, and curry paste, szechuan pepper, and scotch bonnet creating a unique blend of spice. Heat Level: Hot Ingredients: Ripe Mango, Fresh Scotch Bonnet Pepper Mash, Blackberry, Raw Pineapple, Fresh Lime Juice, Apple Cider Vinegar, Curry Paste, Raw Sugar, Salt, Garlic, Szechuan Pepper and All Spice. Sodium: 115 mg 5 oz
Feeling Hot
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Formerly known as Rosalila Fire, this is a classic Honduran Scotch Bonnet sauce, with pepper flavor front and center and a tomato, carrot, and Vidalia onion base. Heat Level: Hot Ingredients: Fresh Scotch Bonnet Pepper Mash, Fresh Tomato, Water, Fresh Carrots, Green Pimento Peppers, Vidalia Onion, Brown Sugar, Tomato Paste, Salt, Virgin Olive Oil, Garlic, Black Pepper, Thyme. Sodium: 0 mg 5 oz
Estela A Humada
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A smoked salsa verde sauce made with Jalapeno and Scotch Bonnet chiles, green pimento, red onion, and rounded out with garlic and thyme. Delicious on chilaquiles and burritos. Heat Level: Medium Ingredients: Fresh Jalapeño Pepper Mash, Smoked Jalapeño Pepper Mash, Fresh Scotch Bonnet Pepper Mash, Water, Green Pimento Pepper, Red Onion, Fresh Carrots, Fresh Tomato, Virgin Olive Oil, Salt, Fresh Cilantro, Black Pepper, Garlic and Thyme. Sodium: 30 mg 5 oz