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Cantina Royal Morita is an extra hot sauce of smoky morita chiles and Carolina Reaper with bourbon whiskey and Vermont maple syrup, onion and garlic. It’s tangy, smoky and sweet up front, with a slow-building Reaper heat.
It was the sixth sauce on Season 23 of Hot Ones. Try it on wings, ribs and steak, or drizzled over mac and cheese and baked potatoes. For a glaze, mix it with a little butter and brush it over ribs or wings in the last five minutes of grilling. It’s vegan and gluten-free.
Size: 5 fl oz
How it tastes
Made with
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Hot sauce of the month club
If Morita - Bourbon Maple Reaper 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.
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About the maker
Mexican hot sauces from Brooklyn, created by chef Julio Mina and Diana Kuan and born at their Williamsburg restaurant, Cantina Royal.
Every sauce gets its heat from real chiles, never extract. Tomasa, made with charred manzano and habanero, was featured on Hot Ones, and the lineup also includes the everyday Yaya, Chechare with green chiles in aged vinegar, smoky-sweet tamarind Tamaulipeka, turmeric and tarragon Resilience, and Morita, a bourbon maple reaper sauce.
Carolina reaper
Garlic
Wings
Ribs
Steak
Mac and Cheese
Baked Potatoes