Clark & Hopkins Hot Sauce
Award winning hot pepper sauces inspired by cuisines of the world and made right here in Virginia. Choose from several incredible and unique hot sauce recipes:
Assam: Assam is a state in north eastern India and home to the ghost pepper. As a homage to the region, we created a fragrant sauce with a depth of flavor which perfectly balances the warmth of the ghost pepper and the added heat of the 7 pot primo. Pair this sauce with reduced coconut milk for an amazingly quick yet complex curry.
Chesapeake Bay: It is called "Elevated Essence of the Chesapeake". A zesty pepper sauce using a myriad of spices, apple cider vinegar, bay leaves, jalapeños, mustard and ginger. It's great with everything! Goes with crabs, oysters, shrimp, clams and fish. Excellent with eggs, steak, lamb, chicken, vegetables and french fries.
Laos: One of the hottest cuisines on the planet! The electric heat comes from bird's eye chilies and habaneros while the lemon grass and ginger bring a brightness to the sauce. The seafood umami enhances the heat and acidity from the addition of dried shrimp. Goes with stir fries, soups, grilled seafood, and as a dipping sauce for spring rolls and lettuce wraps.
Oaxaca: Smoky Mezcal, dried local peppers, habaneros and Mexican chocolate provide for a spicy mole based sauce inspired by the region's gastro-historical center, Oaxaca, which adds a splash of Mexico to any recipe. Try with tacos, enchiladas, grilled chicken, beef and pork.
Texas: Chef Clark took on Texas with a curious appetite for barbeque. After touring the lone star state, he choose Serrano, cucumbers and brisket rub to represent the special taste of Texas. Try with barbequed meats, grilled vegetables, tacos and eggs.
Virginia: Inspired by an 1850's Virginia BBQ recipe with peaches, peanuts, jalapenos, habaneros and rye whiskey. Excellent steak sauce.
Quintana Roo: Quintana Roo is a Mexican state on the Yucatan peninsula and is home to the rich Mayan culture and spicy cuisine with habaneros and citrus fruits. We brought all of this together to create a bright and spicy pepper sauce. Goes great with fish tacos, carnitas, egg dishes, seafood, vegetables & chicken.
Georgia: We partnered with Blackberry Smoke to create a sauce that speaks to the essence of Georgia with blackberries, southern heat and smoke. Pair with grilled meats, BBQ, game meats and vegetables.
Florida: What is aromatic, fruity and embodies the pure flavor of Florida? The Datil Pepper...culitvated in St Augustine for well over a century, we thought it deserved its place in the sun! Amazing with seafood, grilled meats, veggies, pasta and dressings. Makes a killer ceviche!
Kerala: Created for a friend from southern India, this "taste of home" inspired us to open doors and invite others to enjoy authentic flavors from around the world. Kerala is a deeply fragrant pepper sauce blending spices with habanero, ginger and kaffir lime leaf.
Nagaland: Bring Nagaland into your kitchen with the combined heat of the bhut jolokia and the searing 7 pot primo. This sauce is our hottest yet, making the perfect choice for those seeking to elevate their meals with intense heat and flavor.
Ukraine: Ukraine, a sauce with a mission! We based the flavors on their national dish Borscht with Beets, Caraway and Dill. We are collaborating with Jose Andres' World Central Kitchen. For every bottle you purchased, we will donate $1 to WCK's efforts to feed folks on the ground in Ukraine.
District Sauce for Washington DC: Finally...a sauce for our nation's capital! The largest population of Ethiopians make their home in the District of Columbia. Berbere, their national curry, is the foundation of this sauce that speaks to the District. Amazing with wings, BBQ, grilled meats, salmon and vegetables. Use as a dipping sauce or finishing sauce.
5 oz net weight.
Made in Virginia
