How Hot Sauce Stays Safe: A Guide to Preservation Techniques
Hot sauce lasts.
It’s one of the great things about it.
It doesn’t rot. It rarely molds. And it usually doesn’t need to be refrigerated—at least not right away.
But that staying power isn’t magic. It’s technique.
Whether it’s the tang of vinegar, the heat of chilies, or the use of modern bottling processes, hot sauce shelf life is built by design.
Let’s take a look at how it works—and why it matters.
Pasteurization: Heat That Keeps It Safe
Most hot sauces on the market today are pasteurized—including ours.
Pasteurization means the sauce is gently heated to a specific temperature for a specific amount of time, enough to destroy harmful bacteria, mold spores, and yeasts.
It’s not boiling. It’s not cooking the flavor out.
Done right, it preserves the integrity of the ingredients while making the product shelf-stable and safe.
For hot sauce makers who want bold, unfermented flavor, this step is essential.
Salt and pH: The Other Gatekeepers
Preservation also comes down to chemistry—specifically:
Salt content: Salt not only seasons—it draws out moisture and slows the growth of harmful microbes. It’s one of the oldest and most reliable preservation tools.
Acidity / pH level: Sauces with low pH (i.e., more acidic) create an environment that most bacteria can’t survive in. Ingredients like vinegar, citrus, or tamarind drop the pH, extending shelf life.
Together, salt and acid work like a 24/7 bodyguard team for your sauce.
Acidic vs. Acidified Foods (Yes, There's a Difference)
Not all acidity is treated equally. And the classification matters.
The FDA breaks foods down like this:
Acidic foods have a naturally low pH (below 4.6) due to ingredients like vinegar, citrus, or fermented components
Acidified foods start with low-acid ingredients—like tomatoes, bell peppers, or tropical fruits—and have acid (like vinegar or citrus juice) added to bring the final pH into a safe zone
But it’s not just about the top ingredient.
Even a sauce with a primarily acidic base can be classified as acidified if it contains enough higher-pH ingredients to raise the overall balance.
It all comes down to the final formulation and pH.
For safety, that target is usually below 4.1.
We aim to keep it close—but we won’t go above 3.8.
That helps preserve shelf life without tipping the sauce into “too vinegary” or overly acidic territory.
What About Fermentation?
Some hot sauces are fermented—aged like kimchi or sauerkraut.
This method uses natural bacteria to break down sugars and preserve the sauce.
It adds funk, depth, and a totally different flavor profile.
We don’t ferment.
We prefer a fresh, bold taste with clearly layered ingredients. Pasteurization lets us deliver that flavor, reliably and safely.
Seals, Safety, and Shelf Stability
Whether you’re bottling at home or in a commercial kitchen, what matters is the seal.
Both processes can create a hermetic seal—meaning airtight and microbe-proof.
But in a regulated facility, the sealing is done with controls, pH verification, and consistency that’s hard to match in a home setup.
It’s not about complexity—it’s about trust.
Why “Refrigerate After Opening” Still Applies
Even if a sauce is shelf-stable when sealed, opening it changes the game.
Air, moisture, and cross-contamination can introduce new variables.
Pasteurization doesn’t make it immortal—it gives you a strong start.
Refrigeration helps keep the flavor sharp and the bottle safe.
That’s why you’ll see the label.
Ours included.
What It Means for You
Behind every bottle of hot sauce is a set of choices:
How do we protect flavor?
How do we keep it safe?
How do we make it something you trust?
We use heat, salt, acid, and process—not preservatives, shortcuts, or guesswork.
Because real flavor deserves to survive.
Salt & Fire: A Brief History of Preservation
Before refrigeration, there was salt.
It wasn’t just something you sprinkled on your food—it was how you kept your food.
How you made meat last through winter. How you turned vegetables into pickles and fish into survival rations.
Salt wasn’t a seasoning. It was strategy.
And it’s played a central role in food—and power—for thousands of years.
Worth Your Salt: Currency, Culture & Control
Salt used to be so valuable that entire trade routes were built around it.
Cities rose from it. Wars were fought over it. Empires taxed it.
Ever heard “worth your salt”?
That came from the Roman army—where soldiers were sometimes paid in salt.
In fact, the word “salary” comes from salarium, the payment given for buying salt.
Salt was control. Salt was wealth. Salt was survival.
How Salt Preserves
Salt works by pulling moisture out of food—and out of the bacteria that try to spoil it.
No water, no microbial party.
That’s why it works so well with:
Meats (think cured hams and salted fish)
Cheeses
Pickled vegetables
And yes—hot sauce
When used right, salt keeps food stable, safe, and flavorful.
Salt + Fire: The Oldest Tools in the Kitchen
Together, salt and fire were the original preservers.
Salt dries. Fire smokes. Both protect.
Before refrigeration, people turned to flame—not just for flavor, but to keep food from going bad.
Think smoked fish, smoked sausages, and jerky—foods that could last for weeks or months without spoiling.
Salt pulls out moisture.
Fire adds heat and smoke, which deters bacteria and adds protection.
Even better? It tastes incredible.
Add acid and time, and you’ve got the foundation of almost every preserved food we still use today—from kimchi to soy sauce to a well-built bottle of hot sauce.
So What Does This Have to Do With Hot Sauce?
Most hot sauces today—ours included—still use salt as a key ingredient.
Not just for flavor, but for safety.
We use enough to help preserve the sauce without making it taste overly salty.
And when paired with acid and pasteurization, salt plays its part in helping our sauces stay fresh, safe, and shelf-stable—without needing artificial preservatives.
Salt’s role hasn’t changed much in the grand scheme.
We’ve just gotten better at balancing it.
Ancient, Modern, Essential
Salt isn’t just an ingredient—it’s one of the oldest technologies in human history.
And it’s still doing the job. Quietly. Reliably.
So the next time you pour hot sauce on your eggs, your tacos, or your cocktail—remember:
you’re tasting something old, something true, and something built to last.
How to Start a Hot Sauce Company (Even If You’re Starting With the Sauce)
How to Start a Hot Sauce Company
Let’s be clear:
I didn’t build a brand and then make a sauce to match.
I made a sauce. Then it built a brand.
Someone said, “You should sell this.”
Everyone started asking for it. So I figured out how to make it real.
This isn’t a one-size-fits-all checklist.
It’s what I’ve learned—through trial, error, conversations, and mistakes.
1. Start With the Sauce—But Make Sure It’s Good Enough
You don’t need a brand strategy right away.
But you do need a sauce people want to eat again.
It doesn’t have to be balanced. It doesn’t have to be mellow.
It can be a face-melter—as long as there’s a reason behind it.
Make it distinct. Make it intentional. And above all, make it good.
2. Test It Honestly—Outside Your Friend Circle
People close to you won’t give you real feedback.
They’ll say it’s great—even if they quietly toss the bottle in the back of the fridge.
Find testers with no stake in your feelings.
Ask:
What did they use it on?
Would they finish the bottle?
Would they buy it?
You don’t need compliments. You need truth.
3. Know the Recipe, Know the pH
Treat your sauce like the product it is.
Weigh ingredients in grams for precision
Track cook times, temperatures, and pH
Use a pH meter—they’re affordable and easy to learn
Refine your method like a formula, not a freestyle
Next: connect with a university food science lab or certified process authority.
Cornell’s Food Venture Center is one of the most well-respected resources in the country. But your local land-grant university or state agricultural extension can be just as valuable.
They can help with:
Developing a scheduled process
Navigating local inspection laws and labeling requirements
Finding certified food labs, co-packers, or commercial kitchens in your area
Connecting you to regional grants or startup incubators
This is where you turn your sauce into something legal, replicable, and ready for retail.
4. Learn the Food Safety Rules (Early)
Every state is different, which is why your local university is often your best ally.
They know the laws. They know the inspectors. They can help you avoid major missteps.
If you’re making an acidified product:
pH must stay under 4.1
It must be tested and verified
Your label must meet FDA standards
And storage? In New York or NYC, you can’t keep your sauce at home.
It needs to be in a facility that’s been inspected and approved.
Don’t wait to figure this out. Get ahead of it.
5. Understand Alcohol (If You Use It)
Planning to use bourbon, rum, or anything with booze?
Here’s the deal:
If your sauce has more than 0.5% alcohol by volume, the feds may treat it like a beverage
That means ATF and federal licensing could get involved
It also impacts how it's taxed, shipped, and stored
Some companies pull it off (there’s one doing it out of LA.), but it’s not simple.
And yeah—alcohol intensifies chili heat. It’s something to keep in mind.
Will anyone try to get drunk off hot sauce? Hopefully not.
But the law doesn’t care how desperate you’d have to be.
6. Kitchen vs. Co-Packer: Choose Wisely
Commercial kitchens are great training grounds.
But be ready:
You’ll source all your own ingredients
Deliveries must be timed to your kitchen slot
Storage space is limited—and rented
Co-packers simplify this. Many will:
Handle sourcing
Store ingredients
Manage production
Work with your scheduled process
You still have to oversee quality and consistency—but for many, it’s a great next step after proof of concept.
7. Don’t Forget the Cost Breakdown
This isn’t just peppers and vinegar. Budget for:
Ingredients (fresh, frozen, organic, non-GMO = $$)
Bottles, caps, labels, barcodes
Lab testing, pH testing, insurance
Co-packing or kitchen time
Licensing, inspections, commercial storage fees
Shipping boxes, inserts, tape, and logistics
If you don’t run the numbers, your first success could bankrupt you.
8. Build a Brand That Feels Like You
Flashy is fine—if you’re flashy.
Simple and grounded? That works too.
Just be consistent. Be direct. And let your sauce speak before your sales pitch.
A good label won’t sell a bad product.
But a great product with a real story? That’s how you build loyalty.
9. Product Line: Start Focused, Expand Smart
One sauce done right can take you far.
But if you’re doing markets or demos, more options bring in more people.
It gives you range. It gives them reasons to taste.
Just don’t overextend yourself.
Better to have two killer sauces than six forgettable ones.
Start With the Sauce, Build It With Intention
There’s no perfect plan. No clean starting line.
Sometimes you make a sauce. Then it makes a business.
But the more you know—the more you prep—the better your shot at keeping it something you’ll be proud of long after the first bottle is gone.
Start with the fire. Build it with intention. The rest will follow.
What Craft and Artisanal Really Mean (And Why It Matters for Hot Sauce)
When it comes to hot sauce, “craft” and “artisanal” usually mean this:
A small-batch product, made by a person or small team using real, quality ingredients—often by hand.
It might involve fermentation. It usually means someone cared enough to build a real flavor—not just heat.
That’s not a bad place to start. But for me?
It’s not about definitions.
It’s about what survives the heat—and why I make sauce at all.
The Words Don’t Matter—The Work Does
You don’t need a marketing degree to know those terms are worn thin.
"Craft" used to mean someone made it with their hands. Now it's just another font on a label.
But behind all the noise, there’s still something valuable—something I care about:
No shortcuts
No filler
No flavor that comes second to fire
If that’s what you mean by craft, I’m in.
It’s About the Process—Not the Performance Piece
Some sauces are built to grab attention. They’re extreme. Loud. Branded more like dares than condiments.
That’s not what I do.
I make sauces that show up where it matters—on real food, in real kitchens.
Sauces that balance heat, texture, acidity, and depth—because I want your food to taste better, not just hotter.
That takes instinct. Experience. And yeah, a few scorched taste buds.
Scaling Without Selling Out
We’re growing. I’m not afraid of that.
I don’t think “small batch” should be a shield for inconsistency or scarcity.
But we keep things grounded. No compromise. No co-packer who doesn’t get it. No selling flash over flavor.
The recipes still come from me. And they still have to pass the same test:
Would I serve this to friends? Would I use it at home?
Does it hold up when the food hits the plate?
If not, it doesn’t go out.
So… Is Salamander Sauce Artisanal?
If we’re going by the textbook definition?
Yeah, probably. Flavor-driven. Built with care. Made from real, quality ingredients that actually earn their place on the label.
But more importantly?
It’s made with intention.
I’m not here to define a trend—I’m here to defend flavor.
Whether you call it craft, artisanal, or just “damn good sauce,” the real test is this:
Does it belong on your table again tomorrow?
That’s what I aim for. Every recipe. Every time.
At Salamander Sauce, we craft every bottle with care, heat, and heart. Explore the full lineup and taste the difference that small-batch flavor makes—right here on SalamanderSauce.com.
How Much Sodium Is in Hot Sauce? (And Why It Matters)
How Much Sodium Is in Hot Sauce?
How much sodium is in hot sauce?
It depends.
On the style. The method. The flavor goals. And the kind of burn it’s built to bring.
But whether you're counting milligrams or just want your sauce to taste like more than salt and vinegar, here's what you should know—and how to read the label right.
Why Salt Shows Up in So Many Sauces
Salt’s not just there to make things salty.
In hot sauce, sodium plays a few roles:
Preservative: Salt helps prevent bacterial growth, especially in sauces that aren’t pasteurized
Flavor enhancer: It amplifies other ingredients—brightens citrus, rounds out tomato, softens bitter heat
Fermentation stabilizer: When used, fermentation needs salt to happen safely and consistently
So yeah, salt serves a purpose. But too much?
It flattens the flavor and drowns the complexity.
If you just want to taste salt and vinegar… buy some potato chips.
What “Low Sodium” Really Means
According to FDA guidelines:
“Low sodium” = 140mg or less per serving
“Very low sodium” = 35mg or less
But here’s the thing most people don’t think about:
Serving size matters.
Most hot sauces use a one-teaspoon (5g) serving.
So when you see a label that reads “35mg of sodium,” that might sound low—but if you really like sauce (and most of us do), you’re probably pouring double or triple that.
Especially if, like me, you're generous with your pours.
Tip: Always check the label. Sodium content can vary dramatically between brands—from as little as 20mg to over 200mg per teaspoon.
Comparing Sodium Levels in Hot Sauce
Salamander Whiskey 25mg
Salamander Original 35mg
Tabasco Red 35mg
Salamander Tropical 50mg
Huy Fong Sriracha 60mg
Cholula 110mg
Frank’s Original 190mg
Louisiana Original 200mg
Check the Label, Not the Hype
Most hot sauces are pasteurized—including ours—which helps extend shelf life.
But even then, sodium levels matter. And not every bottle tells the same story.
Want to know more about how pasteurization works in hot sauce? Stay tuned.
You don’t need a science degree to make a good call. Just flip the bottle around.
If sodium’s near the top of the ingredients list, it’s probably doing the heavy lifting on flavor.
If it’s farther down, odds are the real ingredients are carrying the weight.
That’s the kind of sauce I want in my kitchen.
Salt has its place. It can round out a sauce or throw it out of balance.
Whether you're watching sodium for health reasons or just want something that tastes like more, you're not alone.
We built Salamander to bring flavor and fire together—without loading up on the salt.
What Is a Woozy Bottle (and Why Do So Many Hot Sauces Use It)?
A woozy bottle is a tall, narrow-necked glass bottle commonly used to package hot sauce, vinegar, and cocktail bitters.
The standard size is 5 ounces, and it often includes a reducer insert to control the pour.
You’ve probably held one—even if you didn’t know the name.
It’s iconic. Functional. Instantly recognizable.
But there’s more to this little bottle than just looks—and we’re going to get into why it became the standard, and what makes ours a little different.
What Is a Woozy Bottle, Really?
Simple, slim, and surprisingly elegant.
Woozy bottles are typically made of clear (flint) glass and shaped to sit well in the hand, with a long neck that makes it easy to pour or dash.
They’re used for:
Hot sauces (most commonly)
Cocktail bitters
Gourmet vinegars and oils
Sizes vary, but 5 oz is the industry standard.
You’ll also find 2 oz and 10 oz versions out there, depending on the use.
Most have the option of a reducer insert—a little plastic plug that controls the pour for thin or highly potent sauces.
Why Are They So Popular in Hot Sauce?
Three big reasons:
Pour control: That long neck gives you finesse—whether you're dashing or drenching.
Visual consistency: They make branding clean and uniform across a product line.
Cultural expectation: Let’s face it—when you picture a bottle of hot sauce, this is probably what you see.
And honestly? It’s one of the few things the hot sauce world agrees on.
Why We Use an 8 oz Woozy
Most hot sauces come in 5 oz woozy bottles.
We use 8 oz—same shape, same silhouette, just… more.
It wasn’t a gimmick. It wasn’t about size for size’s sake.
We just believed that once you tasted it, you'd want more.
And on the shelf? It shows.
In a lineup of standard-size bottles, Salamander stands taller.
You see it. You notice it. And if you’re the kind of person who reads the label—you’ll know exactly why it matters.
That extra 3 ounces gives you room to experiment.
To drizzle, marinate, mix—and still have enough left for your eggs the next morning.
Any bigger and you might think it’s a beer bottle—though we wouldn’t recommend taking a swig.
Why Glass? Why Not Plastic?
Glass has a few clear advantages:
It doesn’t react with acidic ingredients like vinegar or citrus
It preserves flavor better—especially over time
It feels better. On your table, in your fridge, and in your hand
And it’s easy to recycle—no guessing, no sorting confusion, just rinse and toss
It’s not just about tradition—it’s about taste, quality, and responsibility.
Whether it’s five ounces or eight, glass or plastic, the woozy is part of the hot sauce experience.
It’s what people expect when they reach for flavor and fire.
Ours just happens to give you more of both.
Want to see how our 8oz bottle compares to the standard? Check out our side-by-side size comparison.
Salamander 8oz woozy bottle gets you 60% more sauce than the standard 5oz woozy
H2: Is the Woozy Right for All Sauces?
Not necessarily. Woozy bottles are best for:
Thin or medium viscosity sauces
Products with vibrant color or texture
Customers who want precision pouring
For chunkier sauces and salsas, thicker blends, or creamy dressings, squeeze bottles or wide-mouth jars might be a better choice.
Final Thoughts
The humble woozy bottle is more than just a container—it's a signal of quality, familiarity, and a certain culinary heritage. Whether it’s 5oz or 8oz, glass or plastic, the woozy’s enduring popularity is a testament to its functionality and charm.
If you're exploring different hot sauces or comparing packaging, now you’ll know that sleek little bottle with the punch of heat is called a woozy—and it’s hotter than ever.
How Long Does Hot Sauce Last? (And How You Can Tell If It’s Gone Bad)
How Long Does Hot Sauce Last?
Short answer? It depends.
On what’s in it. How it’s made. And where it’s stored.
Hot sauce can last a long time—but it’s not immortal.
And if you’ve ever opened a bottle and caught a blast of vinegar... or worse, a fizz of fermentation—you already know: not all heat keeps forever.
So let’s get into what actually affects shelf life—and how to know when your favorite sauce has finally gone too far.
What Determines Shelf Life?
There are a few key players:
Acidity: The more acidic (lower pH), the longer it tends to last.
Think vinegar-heavy sauces—they’re naturally more shelf-stable.Salt content: Salt acts as a preservative and can help slow fermentation or spoilage.
Storage conditions: Heat, light, and air all speed up deterioration.
Cool, dark, and sealed is the way to go.Preservation method: Most hot sauces (including ours) are pasteurized, which helps with shelf stability—but doesn’t make it eternal.
(Curious about pasteurization? We’ll have more on that soon.)
Refrigerate After Opening?
Ours says it—so do it.
Even if it’s shelf-stable at first, opening introduces air, and air invites change.
Refrigeration helps preserve:
Flavor
Color
Consistency
And the happy lack of explosive bubbling
Even if a bottle could technically stay out, it’ll last longer (and taste better) in the fridge.
Signs Your Sauce Is Past Its Prime
It probably won’t grow mold. But it might:
Start to bubble, hiss, or spray when opened (secondary fermentation)
Smell like straight vinegar—a sign the flavor’s broken down
Foam at the top when poured—unexpected, but it happens
Taste more like tang than heat
None of these are probably deadly. But they’re definitely not what you want—or worth the risk.
My Take?
I’ve had bottles of Salamander last over five years opened in the fridge.
Others went much faster.
Heat, light, and your pour habits matter.
(Yes, I keep mine in the door like everyone else.)
If the sauce is doing something unexpected—or just doesn’t taste right—trust your instincts.
Or, better yet, grab a fresh bottle. We won’t be offended.
Hot sauce isn’t a forever thing. But with the right ingredients and a little care, it should be something you can come back to—again and again.
Keep it cool. Keep it sealed. And keep tasting.
For insights into hot sauce packaging, read our article on Woozy Bottles Explained.
To understand how sodium acts as a preservative, check out Sodium in Hot Sauces.
How to Pair Hot Sauce with Food (Without Overpowering the Plate)
How to Pair Hot Sauce with Food
Hot sauce isn’t just about heat—it’s about balance.
Done right, it brings depth, brightness, and just enough fire to make your food unforgettable—not unrecognizable.
So let’s talk pairing—without the rules that make it feel like homework.
1. Think Like a Sommelier
Wine used to be simple: red with red meat, white with fish.
But now? The best pairings are about flavor balance, not formulas.
Same goes for hot sauce.
Salamander sauces don’t just burn—they unfold.
So whether you’re cooking shrimp, searing steak, or cracking eggs, you can pair with confidence.
Taste first. Then let the heat follow.
2. Start with the Flavor Profile, Not the Scoville Score
Not all heat is created equal. Here’s what to look for:
Fruit-forward sauces (like Salamander Tropical): great with seafood, grilled chicken, even ice cream
Savory or smoky sauces (like Whiskey): excellent on burgers, mac & cheese, or rich stews
Bright, complex sauces (like Original): a natural on eggs, pizza, roasted veggies, and more
Balance isn’t about playing it safe—it’s about choosing sauces where the flavor survives the fire.
3. Break Out of the Topping Trap
Hot sauce isn’t just a drizzle—it’s a secret weapon.
Try adding it to:
Marinades: for depth and heat
Dressings: especially with a splash of vinegar (we like champagne vinegar with Tropical)
Soups and stews: swirl in for warmth and flavor
Spreads and dips: mix into sour cream, yogurt, or mayo for next-level sandwiches
And yes—even cocktails.
Try Whiskey or Original in a Bloody Mary. Tropical in a spicy martini. Your bar will thank you.
4. Embrace the Unexpected
Some of our favorite pairings weren’t planned—they just worked.
Hot sauce on pizza (it’s basically law at this point)
With shrimp or seafood (fruitier profiles shine here)
Over eggs (all-day favorite)
Ice cream (yes, really—especially with tropical or smoky notes)
In chocolate desserts (we dare you)
The right sauce shouldn’t overwhelm—it should enhance.
Pairing hot sauce is a lot like pairing wine:
It’s personal. It’s playful. And when it’s good, you’ll know.
Don’t follow the rules. Follow the flavor.
Your next favorite combo might be one splash away.
Ready to level up your sauce skills? Don’t miss our guides on:
What’s the Story Behind the Name “Salamander Sauce”?
the Story Behind the Name “Salamander Sauce”?
“Salamander Sauce” might be known to some as “that hot sauce with the lizard on it.”
specially if you’ve seen it in Brooklyn—or had a friend swear by “the orange one with the lizard.”
But the name goes deeper than cool artwork or catchy alliteration.
Here’s the story behind the name—and why it stuck.
Honestly? Salamanders Are Cool
That’s where it started.
Long before the mythology, the branding, or the balance of fire and flavor—I just thought salamanders were awesome.
They’re weird, a little mysterious.
They can regrow limbs. They live in damp, dark places. And somehow, in ancient myth… they became symbols of fire.
That contradiction—a creature that survives in flames—that’s what hooked me.
The Mythical Fire Lizard
In ancient European folklore, salamanders weren’t just small amphibians.
They were believed to be born of flame.
To live in fire and come out unscathed.
To thrive in the heat—not despite it, but because of it.
Alchemists and philosophers saw them as symbols of transformation, endurance, and mystery.
And honestly? That felt right.
Because...
It’s Not Just About Heat—It’s About What Survives It
Most hot sauces try to show how much heat they can throw at you.
We’re more interested in what flavor survives the fire.
Tomato, red bell pepper, tropical fruit, ginger, whiskey, garlic—
These aren’t afterthoughts. They’re the backbone.
Every sauce I make is built to carry the burn without losing the point.
It’s not heat for heat’s sake. It’s fire with flavor—and flavor with staying power.
That’s the salamander in every bottle.
And the Brooklyn Part? That’s Where It Became Real
The garden sparked the idea. But Brooklyn lit the fire.
In the bars, kitchens, and dining rooms of the city, I saw what sauce could do—and what was missing.
People wanted something bold, but balanced.
Heat, but with integrity.
Something that complemented their food—not competed with it.
Salamander Sauce was born in Brooklyn, but more importantly, it made sense in Brooklyn—
A place of vibrancy and collision, where cultures meet, mingle, and still hold their own.
Where new flavors are born from old roots, and something unique emerges without losing where it came from.
It’s a city that celebrates flavor and fire—just like the sauce.
And salamanders?
They come in a surprising range of colors and environments—much like the city that shaped this sauce.
So yeah—if you’ve heard of the sauce with the lizard on it, now you know.
The lizard has a name. And a history.
And it’s on every bottle for a reason.
Flavor that survives the fire.
That’s what Salamander stands for.