Frequently Asked Questions

Why did you start Salamander Sauce?

I couldn’t find the kind of hot sauce I actually wanted to use. Most were too vinegary, too fermented, or all burn and no flavor. I wanted something fresher, brighter—something that worked with food, not against it. So I started experimenting in my kitchen. Years (and many scorched taste buds) later, Salamander Sauce was born.

What makes your sauces different?

Honestly? I like them. That’s where it starts. I wanted something I’d actually reach for—something that makes food better, not just hotter. Every bottle is built with flavor in mind: clean ingredients, real balance, and heat that respects the dish. No harsh vinegar blast. No filler. Just fire with purpose.

How do you come up with your flavors?

A lot of it’s instinct and experience. I cook, I eat, and I pay attention to what works—and what surprises me. Sometimes a good idea comes from a meal, or a weird combo I’ve tried, and that’s kind of how I build flavors too.

What does “artisanal” or “craft hot sauce” even mean?

I don’t love those words; they’ve been used so much they don’t mean a whole lot anymore. But if we’re talking about what they should mean? It’s about care, not cutting corners, and staying close to the process. I may not be stirring every pot anymore, but I still taste every recipe. That’s what matters more than buzzwords.

Do your sauces go bad?

Eventually, yeah. These aren’t vinegar bombs. That means you get depth and brightness, but maybe not five years in the fridge. If it’s bubbling, hissing, or smells like straight vinegar all of a sudden, it’s probably gone off. When in doubt, trust your senses.

How should I store it?

Unopened, a cool, dark spot works just fine. Once it’s open, keep it in the fridge. It helps preserve the flavor—especially with sauces like these that aren’t loaded with preservatives.

Why “Salamander”?

Honestly? Salamanders are cool. Then I found out about the mythology—creatures born in fire, not destroyed by it. That stuck. Just like the sauces, they don’t run from heat—they come through it with something to show for it.

What should I put it on?

Anything you want to make better. Eggs, tacos, pizza, wings, pasta, chowders—you name it. It also plays well in cocktails or mixed into dressings and marinades. Start where it makes sense, then get weird. That’s how favorites happen.

Are your sauces vegan and gluten-free?

Yep. All of them. No animal products. No gluten. No weird hidden stuff. Just real ingredients and flavor that stands up.

Are your sauces nut-free?

We don’t use nuts in our recipes; however, our sauces are made in a facility that also processes nuts for other products. They take precautions by producing those items late in the day followed by a thorough cleaning, but we cannot guarantee there is no cross-contamination.

Where can I buy Salamander Sauce?

Right here on the site is easiest. If you’re local to Brooklyn, you might see us in a few shops or at events. Want to carry it in your store? Let’s talk.

Can I use Salamander Sauce in cooking?

Absolutely. Mix it into dressings, swirl it through a soup, or blend it into a glaze. It holds up to heat and brings flavor wherever it goes.