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HEAT LEVEL: HOT
"When Drake's approached me about making a sauce with their totally bonkers Denogginizer imperial IPA, the idea sounded so crazy that it just might work!
And since every good band needs a self-titled album, Lucky Dog's 10th anniversary felt like the right time to make that happen.
LUCKY DOG HOT SAUCE is not a normal hot sauce by any stretch. More savory than sweet, the blueberries and hops coalesce with Alderwood-smoked scotch bonnet peppers, onions, dates & garlic, while the Szechuan peppercorn slowly builds in intensity & lingers for a while. It's quite the flavor experience, and you've never tasted anything like it.
Words on a page do not do this entirely unique sauce justice - it simply must be tasted to be appreciated.
I can't believe it's been 10+ years since I launched Lucky Dog Hot Sauce, and I am deeply grateful to everyone for their kindness and support. This ambitious sauce is a celebration of 10 years of gratitude and appreciation for being able to do what I do for a living, and I hope you'll try a bottle so that we can celebrate together.
Love & hot sauce
Scott Z, Lucky Dog Hot Sauce"
How it tastes
Made with
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Hot sauce of the month club
If Sauce is your speed, tell us that once and stop hunting. Set your heat level, the flavors you want, and the food you actually cook. Then a real person picks 1, 2 or 3 small-batch bottles for you every month.
Reviews
Tried it? Tell other heat seekers how it tastes and how hot it really runs.
About the maker
Fire-roasted and wood-smoked hot sauces from Scott Zalkind’s Lucky Dog Hot Sauce in California’s East Bay.
The color-coded labels make the range easy to navigate: Green Label is mild fire-roasted jalapeño and serrano, Red Label is sweet and garlicky, Brown Label brings mustard and chipotle, and Pink Label is applewood-smoked habanero. There’s also alderwood-smoked Dia Del Perro, Heat’s a Peach, Clucky Dog wing sauce and Hell Hound, the hottest, with Carolina reaper, mango and tamarind.
What hot actually means
30,000–350,000 SHU on the SCOVILLED scale. Habanero territory: heat that lingers, with room left for flavor.
Newer to heat? Start with medium instead.
Scotch bonnet
Habanero
Garlic
Blueberry
Eggs
Meat
Seafood
Pasta
Poultry