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HEAT LEVEL: EXTRA HOT
First brewed in 2015, Don’t Pear the Reaper threads the needle between heat and flavor as it pairs the super hot Carolina Reaper pepper with fresh d’anjou pears and raspberries. Use it to jack up the heat in soups, stews, guacamole or eat it directly if that’s your thing. Be warned that this sauce is quite hot and usually way too much for “non-chili heads” to handle. Please use responsibly.
How it tastes
Made with
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Buy it with
Two more small-batch sauces to try alongside this one. Uncheck anything you don’t want.
Hot sauce of the month club
If Don't Pear the 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
Fermented and fruit-forward hot sauces handcrafted in small batches in Oceanside, California.
Paulman Acre’s sauces are full of character: Grilled Nopales, Fermented Garlic, Electric Pumpkin, Smoke a Peach and Don’t Pear the Reaper, plus Calexico and Mexicali sauces named for the border towns. Tim Paulman also co-founded California Hot Sauce Solutions, and his collaborations with J’s Small Batch are in the shop too. Half the range is mild.
Carolina reaper
Habanero
Lemon
Garlic
Soup
Guacamole
Sandwiches