Honey Badger Hot Sauce

Honey Badger Hot Sauce starts off just like any other honey mustard. That sweet, tangy flavour nestled in the midst of your ham sandwich is just what the doctor ordered. But wait… what’s this? Uh oh, looks like this sauce was only waiting for you to let your guard down and now it’s clawing it’s way through your palette.

TorchBearer’s award winning Honey Mustard recipe eviled up a bit with a selection of super hot peppers and other fun stuff. If you are in the market for a mustard with a vicious bite, look no further. Drip it on hot dogs, sandwiches, chicken strips, egg rolls, fries, and so on and so forth. Whatever you do with it, be careful, ‘cuz Honey Badger Hot Sauce has no chill!

Ingredients: Apple cider vinegar, Scorpion pepper, honey, distilled white vinegar, water, canola oil, brown sugar, mustard powder, Carolina Reaper pepper, white sugar, cayenne pepper powder, black pepper, turmeric, mustard seed, granulated garlic, salt, garlic

Size: 30ml

Heat Level: Hot. Rated as 7/10

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TorchBearer Sauces- The Brand Behind Honey Badger Hot Sauce

TorchBearer Sauces was founded by Vid, Ben, and Tim, three guys in their 20s with a knack for creating tasty condiments, fiery hot sauces, and tasty recipes with them. Besides creating a range of table sauces and enough recipes to fill a book, TorchBearer has also been turning heads with the world’s first habanero cheesecake.

So how did TorchBearer start, you ask? Well, like many great inventions, the sauce itself started as a fluke. Vid and Ben just happened to have lots of extra habaneros in their gardens that they didn’t want to go to waste. As a result, they decided to create a habanero preserve. Little did they know that it ended up tasting better than anything on the market —so, naturally, they decided to share a good thing.

The three guys took a few days off work, drove from Pennsylvania to Texas—and back picking up 666 pounds of habanero peppers. They spent two weeks of chopping, bagging, and freezing the peppers so they’d have enough for the upcoming winter. It wasn’t long before they were making all the sauces themselves, by hand.

Armed with temporary labels and their first full batch of sauce, it was now time to see if the world was ready. The guys went down to the Cajun Hot Sauce Festival in Louisiana and won three national awards with their sauces. More awards started coming and it wasn’t long before the word started getting out. The End.

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