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Created by the culinary explorers at Sauce Leopard, Homegrown Hell is a vibrant fusion of global flavor traditions. The bright, citrusy fire of Fatalii and Scorpion peppers collides perfectly with the electric, numbing tingle of Sichuan peppercorns. Smoothed out by sweet tangerine juice and agave, it finishes with a subtle touch of tahini for savory depth that makes every bite an unforgettable experience.
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 Homegrown Hell 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
All-natural, small-batch hot sauces from Denver, started in 2020 by Shaun Goodwin, with names that nod to his city.
The Colfax Killer, a tropical habanero sauce with mango, pineapple and banana, won first place at the 2023 Scovie Awards, and Sauce Leopard has been on Hot Ones season 18. The lineup also includes The Road Dawg red chili garlic, The Emerald Slime serrano jalapeño, The Bird Blood cranberry habanero, The 13th Floor apricot and toasted coconut ghost pepper, and The Seventh Reaper.
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.
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