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Black Eyed Susan Captain Clyde's Cannonball Crush Hot Sauce
Black Eyed Susan

Captain Clyde's Cannonball Crush Hot Sauce

$10.99

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Heat

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Captain Clyde’s Cannonball Crush is a medium-heat citrus and garlic hot sauce from Black Eyed Susan Spice Co. of Frederick, Maryland. Orange juice and garlic lead, with carrot, hickory smoked sea salt and avocado oil, and ghost peppers bring a slow burn.

The maker says the ghost pepper heat fades quickly but keeps building the more you eat, and made the sauce to complement any dish. It took third place in the fruit-based category at the 2023 Screaming Mi Mi Awards.

Size: 5 fl oz

  • Ships within 48 hours from our warehouse in the USA
  • Tasted before we take a maker on, and every bottle is rated on our own heat scale
  • Free shipping over $75, calculated rate below that
Great with
Ingredients
Apple Cider Vinegar, Garlic, Orange Juice Concentrate, Carrots, Ghost Pepper Mash (Ghost Peppers, Distilled Vinegar), Hickory Smoked Sea Salt, Avocado Oil
Specs
Shipping & returns

Orders ship within 48 hours from the USA. Free shipping on orders over $75; below that a calculated rate is shown at checkout. See our shipping policy and refund policy.

Black Eyed Susan Captain Clyde's Cannonball Crush Hot Sauce
$10.99
Three small-batch hot sauce bottles from a SCOVILLED monthly subscription box

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About the maker

Black Eyed Susan

Black Eyed Susan Spice Co. makes small-batch hot sauces in Frederick, Maryland, and is best known for Death By Chocolate.

That flagship pairs chocolate habanero with cocoa, peaches and molasses for a rich, dark sauce, offered in mild and hot versions, and it placed at the 2022 Screaming Mimi Awards. The range goes further up the scale with Scotch Berry Cove, Captain Clyde’s Cannonball Crush, Trinidad Thyme Bomb and Red Flag.

Shop all Black Eyed Susan sauces →

What medium actually means

Where this sits on the scale

2,500–30,000 SHU on the SCOVILLED scale. A real kick that builds, without taking over the food.

Newer to heat? Start with mild. Want more? Try hot.

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