Danny Wood's Ripped Rojo

About this sauce

Danny said, “the green sauces are killer but I want my own red sauce now,” so we got to work. Ripped Rojo is a perfect vinegar based hot sauce with that TorchBearer flair, bringing classic red sauce flavor together with just enough personality to make it stand out. After a few versions tried by us and Danny, and with great input from both sides, we finished this sauce off with a bunch of garlic and just enough Old Bay to make things interesting. You’ll also get a good punch of jalapeño heat that comes on quickly, then mellows out while still being palatable for almost anyone. While it’s no doubt great for seafood, Ripped Rojo works just as well on tacos, burritos, eggs, mac & cheese, burgers, sandwiches and plenty more. We’re confident Danny Wood’s Ripped Rojo is going to become your new daily driver whenever you want flavor, heat and a little extra kick.

Ingredients

As printed on the bottle

Distilled White Vinegar, White Wine Vinegar, Chopped Garlic (garlic, water, citric acid) Green Jalapeno Mash (green jalapeno, distilled white vinegar, salt) Lemon Juice, Cayenne Pepper Powder, Old Bay (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika), Minced Onion, White Sugar, Arrow Root Powder

Peppers detected automatically

• Cayenne
• Jalapeño
• Paprika

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