ECTOPLASM

About this sauce

Ectoplasm unleashes a bold surge of tangy dill pickle brine, rich real butter, and stinging ghost pepper heat layered with savory garlic, dill, and deep umami, this medium-hot wing weapon hits hard. Finished in killer, toxic-bright cover art by Angie Padilla Sanchez, it turns every bite into edible chaos. Spice Level: Med-Hot Label Art By: Angie Padilla Sanchez

Ingredients

As printed on the bottle

PICKLES (pickles, water, vinegar, salt, calcium chloride, sodium bisulfite , yellow 5 and dill flavor), PICKLE JUICE (water, vinegar, salt, calcium chloride, sodium bisulfite , yellow 5 and dill flavor), WHITE VINEGAR, UNSALTED BUTTER (pasturized cream (milk)), LEMON JUICE, SALT, SUGAR, SPINACH POWDER, GARLIC POWDER, ONION POWDER, CORIANDER, GHOST PEPPER POWDER, DILL WEED, TOASTED BLACK PEPPERCORN, MONOSODIUM GLUTAMATE, ARROWROOT, XANTHAN GUM

Peppers detected automatically

• Ghost Pepper

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