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Bonache Hot Sauces-Habanero

SKU
8-06957

Piri: Portuguese-style red chile sauce that opens with salted citrus across the palate, giving way to a delightfully simple profile that scores a direct hit of chile from nose to tail, enhancing and exciting whatever food it’s on. The Piri experience finishes with a residual, powdery burn that can inspire both grace and pain, sometimes simultaneously.  The overall character of this fiery red exists on two central planes, both orientated toward a symbolic, sun-like presence that can brighten a room while revealing important aspects of one’s cuisine on a Tripsian altar of sweet agony, an altar of exquisite purple, presenting like a dying burst of oxygen-starved blood against the metaphorical windshield of post-modern life here in the jungle of our hearts. Ingredients: White wine vinegar, onion, chile peppers, roasted tomato, lemon juice, salt, cane sugar, spices, citric acid, xanthan gum. 6 oz

Hatch: Using the famous Hatch chile pepper (NM) as a base, we have a bright and flavorful green sauce to use with, well... anything!?! With tomatillo, fresh lime juice, and other chiles brought in to supplement the classic flavor of the mighty Hatch chile.The mildest of the four sauces.Ingredients: White wine vinegar, hatch chiles, fresh lime juice, peppers, tomatillos, cucumber, onion, salt, cane sugar, spices, citric acid, xanthan gum. 6 oz

Habanero: When our good friends came back from a trip to Belize they were raving about the general style of hot sauces, found in abundance there, which use a carrot/habanero/lime juice trio as a base.  I immediately started playing around with ideas and came up with this, our flagship hot sauce!  Mid-level heat. Ingredients: White wine vinegar, chile pepper, fresh lime juice, carrots, salt, cane sugar, onion, spices, citric acid, xanthan gum. 6 oz

Socorro: Named after the town I grew up in (about a hundred miles north of Hatch, NM), this red sauce begins with dried NM chiles and is taken in the direction of fresh lemon juice, fresh yellow chiles and radishes to bring it into a somewhat distinct locale. Our second hottest offering behind Piri. Ingredients: White wine vinegar, onion, dried chiles, fresh lemon juice, salt, cane sugar, chiles, radishes, spices, citric acid, xanthan gum. 6 oz

$7.50

Piri: Portuguese-style red chile sauce that opens with salted citrus across the palate, giving way to a delightfully simple profile that scores a direct hit of chile from nose to tail, enhancing and exciting whatever food it’s on. The Piri experience finishes with a residual, powdery burn that can inspire both grace and pain, sometimes simultaneously.  The overall character of this fiery red exists on two central planes, both orientated toward a symbolic, sun-like presence that can brighten a room while revealing important aspects of one’s cuisine on a Tripsian altar of sweet agony, an altar of exquisite purple, presenting like a dying burst of oxygen-starved blood against the metaphorical windshield of post-modern life here in the jungle of our hearts. Ingredients: White wine vinegar, onion, chile peppers, roasted tomato, lemon juice, salt, cane sugar, spices, citric acid, xanthan gum. 6 oz

Hatch: Using the famous Hatch chile pepper (NM) as a base, we have a bright and flavorful green sauce to use with, well... anything!?! With tomatillo, fresh lime juice, and other chiles brought in to supplement the classic flavor of the mighty Hatch chile.The mildest of the four sauces.Ingredients: White wine vinegar, hatch chiles, fresh lime juice, peppers, tomatillos, cucumber, onion, salt, cane sugar, spices, citric acid, xanthan gum. 6 oz

Habanero: When our good friends came back from a trip to Belize they were raving about the general style of hot sauces, found in abundance there, which use a carrot/habanero/lime juice trio as a base.  I immediately started playing around with ideas and came up with this, our flagship hot sauce!  Mid-level heat. Ingredients: White wine vinegar, chile pepper, fresh lime juice, carrots, salt, cane sugar, onion, spices, citric acid, xanthan gum. 6 oz

Socorro: Named after the town I grew up in (about a hundred miles north of Hatch, NM), this red sauce begins with dried NM chiles and is taken in the direction of fresh lemon juice, fresh yellow chiles and radishes to bring it into a somewhat distinct locale. Our second hottest offering behind Piri. Ingredients: White wine vinegar, onion, dried chiles, fresh lemon juice, salt, cane sugar, chiles, radishes, spices, citric acid, xanthan gum. 6 oz

About The Maker

About Bonache

(Seattle, Washington)

Bonache is certainly not your average hot sauce. Beginning with quality chiles that have flavor in addition to their heat, Bonache adds ingredients you wouldn't expect, such as carrots and fresh lime juice, or cucumbers and radishes. As for the name Bonache (pronounced Bo-natch), who knows? It's a word made up by the founder, Mark's three year old son to describe many, many things.

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