Smoky / Crafted for flavorCat in Heat
HotRoasted tomato and chipotle in adobo form the base for habanero and ghost peppers in this Creole-inspired sauce.
- PEPPERS
- Ghost, Habanero, Jalapeño, Chipotle
- TEXTURE
- Not established
- STYLE
- Smoky
A little more detail.
Partial profile · 1 of 6 flavors scored
Heat: 1 Mild → 5 Superhot
Unscored: Sweet, Sour / tangy, Garlicky, Fruity, Savory / umami.
Gaps mean unknown, not zero.
Intensity, not quality. This profile is estimated from the linked product descriptions and reviews; we have not tasted this bottle. How profiles work
How to read this profile
Scores describe estimated intensity, not quality: 0 = not noticeable, 5 = very pronounced. A dash means not established from our sources, not zero. Shading connects adjacent known points; open sections have unscored flavors. Heat uses tiers from 1 (Mild) to 5 (Superhot), not Scoville measurements. Texture is listed separately.
- Heat
- The sauce’s heat tier: 1 Mild, 2 Medium, 3 Hot, 4 Extra hot, 5 Superhot. These are broad categories, not measured Scoville units.
- Sweet
- Sugar-like sweetness, such as honey, ripe fruit or molasses.
- Sour / tangy
- The sharp, mouthwatering bite of vinegar, citrus or fermentation. “Vinegary” tells you which kind.
- Smoky
- A smoke or char character, such as chipotle. Roasted or barrel-aged does not automatically mean smoky.
- Garlicky
- How much the taste of garlic stands out.
- Fruity
- Recognizable fruit notes, such as pineapple or mango, separate from sweetness.
- Savory / umami
- A broth-like, earthy or deeply rounded flavor, such as mushroom or soy. It does not mean spicy.
What supports these estimates?
Roasted tomato and chipotle in adobo form the base for habanero and ghost peppers in this Creole-inspired sauce.
Scored flavors: Smoky. The numeric strengths are editorial estimates.
Read the flavor source ↗Heat: the retailer lists “Hot,” mapped to our 3/5 (Hot) tier. This is not a measured Scoville rating.
Ingredients & recipe notes
As listed by the linked retailer, checked November 3, 2026. Use your current bottle label for ingredients and allergens.
Fire Roasted Tomatoes (Tomatoes, Tomato Juice, Salt, Calcium Chloride, Citric Acid), Chipotle Peppers in Adobo (Smoked jalapeño Peppers, Water, Tomato Puree, Vinegar, Salt, Sugar, Garlic, and Canola Oil), Red Wine Vinegar, Roasted Red Peppers (Roasted Red Peppers, Water, Salt), Tomato Paste, Green Habanero Pepper Mash (Green Habanero Peppers, Salt), Onions, Bell Peppers, Lemon Juice from Concentrate, Jolokia Pepper Mash (Bhut Jolokia Peppers, Salt), Water, Mustard (Distilled Vinegar, #1 Mustard Seed, Salt, Turmeric and Spices), Cane Sugar, Ghost Chile Powder, Paprika, Garlic (Garlic, Water, Citric Acid), Cilantro, Sea Salt.
Ingredient sourceTrace it to the source.
Product details and descriptions checked November 3, 2026. Recipes and availability can change; the current bottle label is your ingredient reference.
What’s your take?
Real experiences from the Hell’s Pantry community.
Loading community reviews…
Your palate belongs here.
Sign in to share a review and keep your tasting collection together.
Sign in with ChatGPTSpotted around town.
Community-reported, not restaurant endorsements. Availability changes — check with the venue before making a trip.
Loading sightings…
Bottle sightings, in pictures.
Original community photos, reviewed before publication. Generic catalog illustrations are not product photography.
Loading photos…