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. Some of it’s experience.
I cook. I eat. 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—like octopus with raspberries.
That’s kind of how I build flavors too.

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

Honestly, 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.
About not cutting corners.
About staying close to the process, even while scaling.
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 or fermented heat shots. That means you get depth, balance, 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. Or just grab a new bottle.
 

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.
That was the first reason.
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.
Also? The name just works. The alliteration, the attitude—it fits.

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, sauces, or marinades.
I’ve even seen it drizzled on mango or watermelon.
Start where it makes sense. Then get weird. That’s how favorites happen.

Are your sauces really spicy?

They’ve got heat—but they’re not trying to prove anything.
Enough kick to wake things up—not enough to wreck your taste buds or ruin the meal.
If you’re looking for pain, this probably isn’t it. But if you want flavor and fire, you’re in the right place.

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, however; they are made in a facility that uses nuts in other products. That being said, they do their best to produce those products late in the day and do a thorough cleaning.

Do you make your sauces yourself?

I started out doing it all—but when it grew, I brought in a co-packer who gets it.
They source from small, local farms whenever possible.
It’s still real produce. No preservatives. Every recipe is mine. I still taste every batch.
So no, I don’t stir the pot anymore—but I still guide the fire.

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? Let’s talk.

Can I use Salamander Sauce in cooking, or is it just for topping?

Use it however you want.
Mix it into dressings, swirl it through a soup, blend it into a glaze.
I once had a bland pasta sauce and added some Whiskey sauce—it saved the day.
It holds up to heat. It brings flavor wherever it goes.

Can I use it in cocktails?

Absolutely. A few drops go a long way.
Tropical makes a great spicy twist in fruit-forward drinks or even a martini.
Whiskey and Original shine in Bloody Marys.
I used to host spicy cocktail competitions—trust me, it holds up.

Can I carry Salamander Sauce in my store or restaurant?

Definitely.
You can order on Faire or reach out directly.
We’re growing slow and right—not just everywhere.
And if you’re a restaurant? You can serve it and sell it. Great way to defray the cost and let your customers take it home.