Flamin Hot Pepper Sauce

Flamin Hot Pepper Sauce with Tasmanian Pepper

The Flamin Hot Pepper Sauce from The Original Australian is a fiery chili sauce made from pickled jalapeños, red chili, and Tasmanian pepper. Thin and intense, it is perfect for seasoning meat, fish, and anything that can handle a bit of fire, one drop at a time.

The Flamin Hot Pepper Sauce is the spicy chili sauce in The Original Australian range, created according to the recipes of Australian chef Garry Sullivan. Hand-picked jalapeños and red chili meet Tasmanian pepper, ginger, horseradish, and onions, with a light sweetness rounding off the heat. A seasoning sauce meant to be dosed in drops, not spoonfuls.

Jalapeño, chili, and Tasmanian pepper

Fiery, peppery, with a subtle sweetness underneath – this chili sauce burns, but it also has flavor.

Tasmanian pepper, a wild berry from the mountains of Tasmania, starts off almost fruity and then follows up with a dark, slow-building heat. Horseradish provides a quick sting to the nose, ginger adds a warm depth, and the pickled jalapeños provide that familiar green fire.

This turns pure heat into a seasoning with multiple layers. Once you have tasted Tasmanian pepper, you will immediately recognize its dark, juniper-like note the next time. This is not heat that just hurts, but heat that tastes good.

A few drops for meat, fish, and soups

The Flamin Hot Pepper Sauce loves anything that could use a wake-up call: meat, fish, sautéed vegetables, or lentil soup. Two to three drops are often enough for an entire pot, so the small bottle lasts a long time.

We add a few drops to marinades, sauces, or a hearty stew, and a splash turns bland tomato juice into a proper Bloody Mary. Vegan grilled food also gets its fire this way, and it provides the final spicy accent over oysters or tacos. If you prefer to spread your heat rather than drop it, try the BBQ Sauce Hot & Spicy; you can find more fiery companions in our chili sauces section.

A piece of Tasmania in an Australian jar

The Original Australian is the barbecue sauce brand of Australian chef Garry Sullivan, whose recipes have been in development since the 1980s.

The fact that this particular sauce contains Tasmanian pepper fits the name: the spice grows wild in Australia and carries the essence of its continent in its taste. Garry, who opened his first restaurant in 1976, combines it here with chili and horseradish to create a sauce that has no real counterpart in Europe.

His trademark remains the crocodile, which has stood for Australian casualness since the 1986 film hit; in 2015, his work earned him the rare "Black Hat" honorary title. Everything is made from honest recipes with selected ingredients, for over 25 years. If you would like to explore the brand further, you can find them under the barbecue sauces from The Original Australian.

Start with a single drop

Start with a single drop and feel your way through, because the small 148 ml bottle packs a punch. It belongs in a Bloody Mary, over scrambled eggs, or in a guacamole where heat and flavor go hand in hand.

For a quick marinade, stir a few drops with 50 ml of oil and the juice of a lime; this also goes well alongside the Lumi Lumi Marinade on a barbecue evening. Stored in a cool, dark place, it stays spicy for a long time.