SPRING-SUMMER
HOT SAUCE
EVENT CALENDAR
MARCH| 1,800 SCOVILLE LEVEL
INGREDIENTS
Organic Chile de Arbol, Organic Apple Cider Vinegar, Organic Rice Vinegar, Water, Organic Garlic, Organic Turmeric, Salt.
The lead-off sauce for Hot Ones honors American hot sauce traditions. The Classic is an ode to this splashy style, with all-natural ingredients like tangy apple cider vinegar and grassy chile de arbol peppers. Quality makes a classic! With a kiss of heat but loads of flavor from chile de arbol, this is the most mild sauce in the Hot Ones lineup.
PAIR WITH ANYTHING!
APRIL| 3,900 SCOVILLE LEVEL
INGREDIENTS
Pepperoncini, distilled vinegar, honey, sugar, garlic, cilantro.
Hailing from Harlem, Hot N’ Saucy takes the iconic tang of Italian pepper-oncini and balances it with savory garlic and sweet honey. It’s a unique combination that is guaran -teed to make you want to empty the whole bottle. Made by Harlem-based Chef Sam Davis-Allonce, she brings just enough heat to get you hooked.
PAIR WITH SALADS SANDWICHES AND MORE!
MAY| 42,900 SCOVILLE LEVEL
INGREDIENTS
Jalapeño mash, vinegar, tomatillos, apples, roasted garlic, scallion puree, cilantro, arolina Reaper mash, salt, cumin, lime juice.
This time they’re back with toned down heat but dialed up flavor thanks to fire roasted jalapenos, tomatillos, granny smith apples, and a healthy portion of scallion. Devil’s Blend does add a devilish touch of roasted Reaper pepper heat but with notes of smoke, tartness and aromatic herbs.
PAIR WITH STEWS, BREAKFAST, AND TACOS!
JUNE| 99,000 SCOVILLE LEVEL
INGREDIENTS
Apple cider vinegar, scorpion pepper, honey, white vinegar, brown sugar, mustard powder, carolina reaper, white sugar, cayenne powder, black pepper, turmeric, salt, garlic.
This crew knows how to up the heat without sacrificing flavor, this sauce’s potent mix of Scorpion peppers and Carolina Reapers paired with honey and mustard is all the proof you’ll need. Like a souped up version of the honey mustard, this sauce has big heat and the signature silky smooth texture.
PAIR WITH CHICKEN, PORK, AND VEGGIES!
JULY| 135,600 SCOVILLE LEVEL
INGREDIENTS
Habanero Peppers, Smokey Chipotle Puree (Chipotles, Salt, Citric Acid), Water, Orange Juice Concentrate, Natural Pepper Flavoring, Tomato Paste and Potassium Sorbate.
Pure Habanero Pepper enhanced with Habanero infused flavor create an insanely, REALLY HOT!!!!!!!!! pepper sauce. Uniquely crafted for hot sauce lovers, this blend achieves the perfect balance between flavor and heat, making our scorching hot sauce one of the spiciest, hottest, melt your face sauces on planet earth!
USE IN MARINADES DIPS AND SAUCES!
AUG| 2,000,000 SCOVILLE LEVEL
INGREDIENTS
The Apollo Pepper, distilled vinegar, The Apollo Pepper powder, The Apollo Pepper distillate.
The Apollo brings this heritage to new heights of capsaicin, packing a more concentrated punch than any of its forebears. The flavor of The Apollo comes from the sweetness of Carolina Reaper, tinged with the earthiness of Pepper X - it’s a culinary powerhouse. This pepper is like no other.
PAIR WITH ANYTHING!
ABOUT
THE CALENDAR
Welcome to the Spring-Summer Hot Sauce Calendar! Inspired by the renound Youtube interview series Hot Ones, this event calendar calls upon heat lovers, foodies, and thrill seakers alike to rise to the challenge of surviving some of the hottest sauces on the market. As the months heat up, so do our sauces. The sauce of each month is designed to build upon the last, bringing new flavors, new ingredients, and a gaurenteed new level of spice to any who participates.

Can you take the heat? Follow along the Sping-Summer Calendar to see if you can complete the challenge!
THE SCOVILLE SCALE
The heat of the sauces in our listing are organized based on the number of Scoville Heat Units. This number, derived from the Scoville Scale, indicates the pungency of heat within a given food. This is measured by the presence of chemical compound capsaicin, which causes a burning sensation in the mucus membrane(the feeling we associate with eating spicy food.)

The spiciness of the sauces are arranged from the lowest number (being the least spicy) to the highest (being the most spicy.) Particular peppers can be used as benchmarks for the scale, such as a Bell Pepper being 0, a Habanero Pepper being 100,000, a Ghost Pepper being 850,000 and so on.