Roasted tomato and chipotle in adobo form the base for habanero and ghost peppers in this Creole-inspired sauce.
Similar documented flavor notes, with a similar heat range.
A familiar kind of different: related flavors, nearby heat, and room for a new favorite.

Tomatillo, jalapeño, onion and cilantro make a verde-style sauce, with 7 Pot Primo peppers increasing the heat and lime in support.
Fine-tune the flavorGood choice. Let’s find its next-door neighbors.
Roasted tomato and chipotle in adobo form the base for habanero and ghost peppers in this Creole-inspired sauce.
Similar documented flavor notes, with a similar heat range.
Roasted tomatillo and jalapeño meet 7 Pot Primo, apple juice, Japanese black vinegar and yuzu vinegar in this layered recipe.
More sour / tangy, with a similar heat range.
Fresh habanero anchors a detailed recipe of garlic, shallots, Fuji apple, several vinegars and a mix of peppercorns.
Similar documented flavor notes, with a similar heat range.
Peri-peri peppers are blended with roasted tomatoes and garlic, plus onion, cider vinegar and lemon juice.
Similar documented flavor notes, with a similar heat range.
A Cuban-style blend of habanero, tomato, sweet onion and red bell pepper, seasoned with mojo criollo.
Similar documented flavor notes, with a similar heat range.
Based on shared flavor notes and heat, not a promise that two bottles taste identical. Your palate gets the final vote.
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