Made in the “cough and miss it” hamlet of Felda, Florida by Hot Sauce Hall-of-Famer Buddy Taylor, this 28-year-old recipe is a unique blend of aged cayenne peppers, vinegar, loads of garlic, onion, black pepper, and a few secret spices. With just the right blend of heat and flavor, you’ll be sure to devour “a good mess of drenched wings without needing a fire extinguisher.”
TRY IT ON:
Eggs, popcorn, wings, pork & beef ribs, salads, pizza, conch chowder, subs & sandwiches, and in sour cream dips, cocktail sauces, and Bloody Mary’s.
INGREDIENTS:
Louisiana Style Hot Sauce (Aged Cayenne Peppers, Distilled Vinegar, Salt, and Xanthan Gum), Distilled Vinegar, Water, Garlic, Salt, Cayenne Pepper, Crushed Red Pepper, Black Pepper, Onion Powder, Celery Seed.