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Cantina Royal Tomasa is a hot, dark and smoky chile sauce of charred manzano and habanero peppers in corn oil with garlic, onion, celery and chia, and no vinegar. It’s strong, garlicky and nearly black, and a little goes a long way.
It was the third sauce on Season 15 of Hot Ones, and Saveur gave it an honorable mention. Add it to anything grilled, and try it on red meat, tuna, pork, barbecue, ramen, mushrooms and rice, or in Italian and Asian dishes. Store it somewhere cool and dry so it’s easier to shake.
Size: 5 fl oz
How it tastes
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Hot sauce of the month club
If Tomasa - Charred Habanero & Manzano 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.
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.
Habanero
Garlic
Tuna
Pork
Grilled Meat
Asian
Ramen