Homegrown Hell

About this sauce

Fresh off its debut on Hot Ones Season 29, Homegrown Hell is now available in our shop! Each year we release a "Homegrown Hell"—a small batch of sauce made from peppers grown in our home gardens. This sauce here is based off our Homegrown Hell IV, released in the spring of 2025. The Hot Ones team loved it, so we refined the recipe, scaled it up, and kept killer art from our buddy @kimbongearl to deliver the best (and hottest!) version yet. From Heatonist: Homegrown Hell is where heat meets head-trip. Created by the culinary explorers at Sauce Leopard in Denver, this sauce is a bold mash-up of global flavor traditions: the bright citrusy fire of Fatalii peppers colliding with the numbing tingle of Sichuan peppercorn, smoothed out with a subtle touch of tahini for body and depth. Sweet, zingy, and slightly electric, HomeGrown Hell dances on the palate with a playful, mouth-tingling energy that keeps you coming back just to figure out what’s happening. Drizzle it over dumplings, stir it into noodles, shake it onto roasted veggies, or spoon it onto shawarma. Whether you’re chasing a new kind of heat or just want to make dinner more interesting, this sauce takes everyday dishes into unexpected (and irresistible) territory.

Ingredients

As printed on the bottle

White vinegar, tangerine juice, blue agave syrup, yellow onion, fatalii pepper, trinidad scorpion pepper, carrot, bell pepper, white wine vinegar, lime juice, garlic, banana, sichuan peppercorn, tahini (sesame seed), olive oil, salt, ginger, ghost pepper, dried orange, spices

Peppers detected automatically

• Bell Pepper
• Fatalii
• Ghost Pepper
• Trinidad Scorpion

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