Our unique process adds natural smoke and local ingredients to different levels of spicy peppers. First up, our favorite, the habanero. The Big Bad Wolf is a tomato based smoked habanero sauce on the thicker side. You can use it straight out of the bottle or mix it with ketchup for your fries, marinara for Italian night at the house, hollandaise when you're out for brunch, and even vanilla ice cream. Yes we said it, vanilla ice cream. The Wolf instantly spices up any dish you combine it with. This awesome sauce will literally have you huffing and puffing. Side note: we're not responsible for you actually blowing your house down. 

The combination of ingredients and ideas laying around, that is how you put together a great recipe. The ingredients that went in to our first signature sauce were literally on the table right in front of us. We put our minds together and have been marinating this plan to set our first sauce loose. Everyone, no matter who you are or where you are from, can remember their favorite fairy tale. We are going to relate those favorite tales in to our products. We are turning the Big Bad Wolf loose first and there will be more to come soon. 

The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Habanero chilis are rated 100,000–350,000 on the Scoville scale. The habanero has heat, flavor and floral aroma that makes it a popular pepper to use in hot sauces and other spicy foods. The habanero chili comes from the Amazon, and spread all the way up through Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru. An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian Highlands, was dated to 6500 BC. In 1999, the habanero was listed by Guinness Book of World Records as the world's hottest chili, but it has since been displaced by other peppers.