The Humboldt Hotsauce Line-up!

3.0 lb
$75.00 $78.00

For that hot sauce loving person in your life, we have created this set featuring the whole hotsauce and dry rub line-up at a discounted price! You will receive one 5 oz. bottle habanero-mango, one 5 oz. bottle Island Style, one 5 oz. bottle Emerald Sauce, one 5 oz. bottle Smokin Hot Nooner, one 5 oz. bottle of Trinidad Stinger PLUS one 4 oz tin of Cajun Dry Rub, one 4 oz. tin of Morroccan Dry Rub and one 4 oz. tin of our Jamaican Jerk Dry Rub!  

Habanero-Mango Hot Sauce: This was the very first hot sauce in our hot sauce collection, created in our Portland, Oregon restaurant before moving to Humboldt! This hot sauce has won several awards including 2nd Place at the Fiery Foods Show, Scovie Awards in 2014, in the habanero category!

Heat Level: 5
Heat scale based on 1 - 10

Ingredients: Onions, Habanero Peppers, Water, Tomatoes, Jalapeno Pepper, Mangoes, Spices, Garlic, Distilled Vinegar, Fresh Ginger, Fresh Lime Juice, and Salt.

Island Style: The Island Style took a 2nd Place Award at the 2019 Scovie Awards and was also featured in Fuego Box in 2018! This sauce features bright pineapple, yellow bell peppers, guava and banana, and a beautiful orange habanero burn! We call this our "fish taco sauce" because it pairs perfectly with fish! Fried, grilled, raw, you name it. It's also really nice with grilled shrimp, roasted chicken, and pizza!

Heat Level: 5
Heat scale based on 1 - 10


Yellow onion, pineapple, yellow bell peppers, orange habanero peppers, guava puree apple cider vinegar, bananas, mangoes, fresh ginger, garlic, lime juice, turmeric, spices, sea salt.

Emerald Sauce: Emerald Sauce features bright lime, fresh cilantro, ginger, and garlic and habanero heat on the back-end! .

Heat Level: 3
Heat scale based on 1 - 10

: Onions, Roasted Bell Peppers, Distilled Vinegar, Fresh Lime Juice, Cilantro, Fresh Ginger, Spices, Garlic, Habanero Peppers, and Sea Salt.

Smokin Hot Nooner: 

NOW MORE HEAT!! Smokin Hot Nooner is a collaboration with Joe and Lorrena from Cafe Nooner Too Cafe  in Eureka! This hot sauce is the perfect taco sauce and features an explosion of smoky and tangy habanero heat, orange-citrus flavors and a nice burn. Pair it with steak, seafood, chicken and more!

Heat Level
: 9 
Heat scale based on 1 - 10


Habanero Peppers, Lime Juice, Apple Cider Vinegar, Chipotle Pepper in Adobo Sauce (chipotle peppers, water, tomato puree, vinegar, salt, suga, garlic, and soybean oil), Pasilla Peppers, Jalapeno Peppers, Carrots, Garlic, Agave, Fresh Ginger, Red Bell Peppers, Orange Peel, and Black Pepper.

The Nitty Gritty

  • Features a delicious and smoky flavor profile with habanero peppers, jalapenos and chipotles with touches of citrus and roasted pasilla peppers. This sauce has spicy heat level and is perfect on eggs, tacos & burritos, and chicken wings.

Trinidad Stinger: The Trinidad Stinger took 2nd Place at the 2019 Scovie Awards in the Fruit Hot Sauce Category! The Stinger is sure to Sting-ya with tangy berries and bright lime, with smoky ghost peppers and Butch T Trinidad Scorpion peppers!

Heat Level
Heat scale based on 1-10

Ingredients: Blackberry, blueberry, Butch T Trinidad Scorpion peppers, rice wine vinegar, lime juice, onions, red bell peppers, soy sauce, fresh garlic, fresh ginger, smoked dried ghost pepper powder, lemongrass, lime leaves, black pepper.

Cajun Dry Rub -
Humboldt Hot Sauce Cajun Dry rub is infused with smoked dried ghost peppers and is low sodium. Ingredients - granulated onion, granlated garlic, paprika, cumin, ginger, coriander, thyme, oregano, smoked dried ghost pepper, dehydrated lemon peel, course ground black pepper, sea salt.

Suggested uses - great for blackening in a cast iron skillet! Rub on your favorite protein including ribs, chicken, or tofu! Sprinkle in vegetables, eggs, potatoes, or in rice and beans. Or a great addition to Cajun crawfish pasta to spice things up!

Moroccan Dry Rub -
Ingredients - granulated onion, garlic, turmeric, smoked dried ghost pepper, ginger, coriander, cumin, cardamom, cinnamon, cloves, thyme, dehydrated lemon peel, course ground black pepper, and sea salt.

Suggested uses - For lamb, elk, game, duck, chicken, breakfast potatoes, lentils, rice. Add coconut milk for a slow cooked dish and serve over rice with wilted greens and peas.

Jamaican Jerk Dry Rub -
Ingredients - granulated onion, granulated garlic, ginger, parsley, thyme, oregano, course ground black pepper, smoked ghost pepper, allspice, nutmeg, cloves, cinnamon, dehydrated lemon peel, sea salt.

Suggest uses - fish and shrimp, along with chicken on the barbecue. Season soups, stews, eggs, or rice and beans for that island style flare!