Ancho Masala Scorpion Reaper Hot Sauce

🌶️ Ancho Masala Scorpion Reaper Hot Sauce – Smoky, Sweet & Aromatically Fiery

Embark on a bold flavor journey with our Ancho Masala Scorpion Reaper Hot Sauce, where Southwest Texas heat meets Southern Indian spice. This small-batch sauce blends smoky ancho chilies, aromatic garam masala spices, sweet Medjool dates, and ripe Roma tomatoes for a velvety, complex balance of smoke, sweetness, and slow-building heat. Infused with Trinidad Moruga Scorpion and Carolina Reaper peppers, plus Ghost pepper, it delivers a rich, aromatic burn that’s both fiery and sophisticated, perfect for foodies, flavor explorers, and DIY sauce makers who crave depth in every drop.

⚠️ Heat Warning: Medium-hot with a slow, layered heat from Scorpion, Ghost, and Reaper peppers, flavorful fire ahead!

🌱 From Seed to Sauce: Make It Yourself

Recreate this smoky-sweet, spice-forward blend from scratch:

• Grow your own Trinidad Moruga Scorpion, Carolina Reaper, Red Ghost Pepper and Ancho Poblano pepper seeds for a complex flavor foundation
  

• Add rice vinegar, garlic, Medjool dates, tomato paste and masala seasoning,  then ferment, blend, and bottle your homemade sauce.

• Check out each product page for flavor inspiration, and explore our Seed Starting Supplies to turn your garden harvest into gourmet heat.

👍 Why You’ll Love It

Flavor Profile: Smoky ancho + warm garam masala + sweet date finish + fiery Scorpion heat
Heat Level: 6/10  medium-hot with layered, aromatic warmth
Use It On: Indian curries, Tex-Mex favorites, chili, grilled meats, or charcuterie boards
DIY Friendly: Perfect inspiration for home sauce makers exploring global spice fusion

🌿 Ingredients & Origin

Crafted in small batches with ancho chili, Trinidad Scorpion, Carolina Reaper, Ghost, Medjool dates, Roma tomatoes, garam masala, and vinegar. All-natural, vegan-friendly, and globally inspired.

Scorpion Pepper Puree (Scorpion Peppers, Salt, Acetic Acid), Carolina Reaper Pepper Puree (Carolina Reaper Peppers, Salt, Acetic Acid), Water, Rice Vinegar, Red Ghost Pepper Puree (Red Ghost, Chili Peppers, Salt, Acetic Acid), Roasted Garlic (Garlic and Water), Medjool Dates, Tomato Paste, Garam Masala (Coriander, Cumin, Cinnamon, Black Pepper, Ginger and Cloves), Ancho Chili Powder