• Hellfire Zombie Shot hot sauce in a 5 fl. oz. glass bottle with a black cap and a green label featuring a zombie graphic.
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Hellfire

Hellfire Zombie Snot Hot Sauce

Hellfire Zombie Snot Hot Sauce

6 in stock

$11.00
$11.00
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Hellfire Zombie Snot Hot Sauce is an artisan verde-style condiment that elevates traditional Mexican green salsa with serious superhot firepower. Anchored by a fresh, tangy foundation of fire-roasted Tomatillos, crisp Granny Smith Apples, and savory alliums, it achieves a thick, textured body without artificial binders. It is an All-Natural, Extract-Free sauce driven by a blend of Green Habanero Pepper Mash and unripened Green Reaper Pepper Mash, sharpened with Distilled Vinegar and Lime Juice, and seasoned with fresh Cilantro, Roasted Garlic, and Scallions.

5 ounces

✅ In stock

Hellfire Zombie Snot Hot Sauce is an artisan verde-style condiment that elevates traditional Mexican green salsa with serious superhot firepower. Anchored by a fresh, tangy foundation of fire-roasted Tomatillos, crisp Granny Smith Apples, and savory alliums, it achieves a thick, textured body without artificial binders. It is an All-Natural, Extract-Free sauce driven by a blend of Green Habanero Pepper Mash and unripened Green Reaper Pepper Mash, sharpened with Distilled Vinegar and Lime Juice, and seasoned with fresh Cilantro, Roasted Garlic, and Scallions.

5 ounces

The sauce opens with a bright, zesty, and tangy punch from tart Tomatillos, crisp Granny Smith Apples, and sour Lime Juice. Across the mid-palate, an earthy and herbaceous garden backbone develops through savory Roasted Garlic, Scallions, and Cilantro. It finishes on a sharp, crisp, grassy pepper bite carrying the distinct, floral, and unripened heat of green chiles.

Carnitas & Pork Tacos: Spoon generously over slow-cooked pork to cut rich fats with tart green apples, roasted tomatillos, and sharp habanero bite.

Breakfast Burritos & Huevos Rancheros: Shake across morning eggs, cheese, and chorizo for an herbaceous cilantro, savory scallion, and prickling green pepper kick.

Fish Tacos & Ceviche: Drizzle over white fish and shellfish for a bright lime juice, roasted garlic, and clean reaper-fueled sting.

Guacamole & Tortilla Chips: Stir into fresh avocado mash to elevate dips with acidic tomatillo depth and radiating green chili heat.

Grilled Chicken Fajitas: Splash over sizzling skillet chicken and peppers for a zesty citrus, savory onion, and lingering verde glow.

Medium-Hot 6 out of 10

Green Habanero Pepper Mash (Green Habanero Peppers and Vinegar), Distilled Vinegar, Tomatillos (Tomatillos, Water, Citric Acid and Salt), Granny Smith Apples, Roasted Garlic (Garlic and Water), Green Reaper Pepper Mash (Reaper Peppers and Vinegar), Scallion Puree (Scallions, Salt), Cilantro, Sea Salt, Lime Juice.
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