• Bottle of Burn After Burning hot sauce on a white background
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Karma Sauce

Karma Sauce Burn After Eating Hot Sauce

Karma Sauce Burn After Eating Hot Sauce

3 in stock

$14.00
$14.00
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Karma Sauce Burn After Eating Hot Sauce is a high-concept, extreme-heat masterpiece that blends volcanic intensity with the deep aromatics of the Indian subcontinent, clocking in at approximately 500,000 – 750,000 SHU. A "super-hot quartet" of Ghost, Scorpion, Reaper, and 7-Pot peppers, Karma Sauce delivers a complex, savory burn that feels as much like a culinary journey as it does a test of endurance.

5 ounces

By purchasing our extremely hot products, you are releasing Hot Time Sauces from any liabilities that my occur from consuming our products.

Karma Sauce Burn After Eating Hot Sauce is a high-concept, extreme-heat masterpiece that blends volcanic intensity with the deep aromatics of the Indian subcontinent, clocking in at approximately 500,000 – 750,000 SHU. A "super-hot quartet" of Ghost, Scorpion, Reaper, and 7-Pot peppers, Karma Sauce delivers a complex, savory burn that feels as much like a culinary journey as it does a test of endurance.

5 ounces

By purchasing our extremely hot products, you are releasing Hot Time Sauces from any liabilities that my occur from consuming our products.

This sauce hits with an immediate, multi-dimensional fire from a "greatest hits" blend of Ghost, Scorpion, Reaper, and 7-Pot peppers. It is anchored by a deeply savory, onion-like funk from hing (asafoetida) and herbal earthiness from ajwain seed. The finish is tart and peppery, brightened by green mango powder (amchoor) and ginger.

Wings: Creates a viciously hot, curry-style orange glaze.

Indian Cuisine: Stir into lamb vindaloo or lentil dal for authentic depth.

Burgers: Pairs perfectly with goat cheese and pickled onions.

Dips: An intense companion for samosas, falafel, or hummus.

Pizza: Adds a savory, floral heat to white or veggie pies.

Hottest 10 out of 10

Brutally hot peppers (ghost, scorpion, reaper, 7-pot), white vinegar, garlic, salt, and a mix of Indian spices such as ajwain seed, amchoor (green mango powder), hing powder (asafoetida), and ginger extract
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