#1 Ranked New Mexico Salsa & Chile Powder | Made in New Mexico

Taos Hum Hot Sauces

  • Taos Hum Hot Sauces from Taos, New Mexico.
  • The Taos Hum Hot Sauces are made from hand harvested certified organic peppers.
  • Grown naturally in the warm soils on the west face of the Sangre de Cristo Mountains.
  • The Taos Hum Hot Sauces now come in 7 flavors:
  • Prickly Pear Ghost, Mild Roasted Ghost, Red Ghost, Peruvian Ghost,
  • Fatalii, Peach Habanero, and Hot Oil.
  • The Taos Hum Hot Sauces come in 5 ounce bottles.
  • Refrigerate after opening. Shake Well. Enjoy with Caution!
  • Descriptions and Ingredients of each Hot Sauce are listed below. Please scroll down.
  • From Made in New Mexico. Satisfaction Guaranteed. Ships Next Business Day.

Taos Hum Prickly Pear Ghost Hot Sauce: 2020 Seasonal Variety-Limited Quantity The "Tuna" is the fluorescent purple fruit of the opuntia known as the Prickly Pear. These fruit were painfully hand harvested in September at the peak of ripeness from wild cactus on and around our farm.  The fruit have a natural watermelon-berry flavor, are antioxidant and vitamin rich and pair perfectly with capsicum chinese peppers.  Sweet, fruity, unique and a nice after burn!
Ingredients: Fresh pressed local red prickly pear fruit (tunas), local white wine and natural white vinegar infused with fresh green and red Bhut Jolokia (ghost peppers), local honey, salt.

Taos Hum Mild Roasted Ghost Hot Sauce: Our Least Hot. 100% fresh green peppers with a strong charred jalapeno character, flame roasted over an apple-wood fire...Classic New Mexico flavor and tradition in a bottle. Eat with eggs, with a spoon, on New Mexican food, chicken and fish. 
Ingredients: Apple Wood Fire Roasted Jalapeno and Green Cherry Peppers, Fresh Green Ghost, Green Habanero and Caribbean Peppers, Local White Wine Vinegar,  Natural Apple Cider Vinegar, Natural White Wine Vinegar, Salt.

Taos Hum Red Ghost Pepper Hot Sauce: Our Third Hottest.  50% fire roasted, 50% fresh organic peppers. The unique blend of red peppers and the fire roast gives this hot sauce a creamy feel with unique flavors and depth...nothing like tabasco!  This pairs with absolutely everything!  Try it in a Bloody Mary, in marinades, soups and more! Flavor packed with a respectable heat!
Ingredients: Fire Roasted Red Cherry Bombs, Fresh Red Bhut Jolokia (Ghost), Red Caribbean Habanero, local white wine vinegar, natural white vinegar, salt.

Taos Hum Peruvian Ghost Hot Sauce:
 A little hotter than the Roasted Ghost. 75% Fresh 25%  fermented, Peruvian yellow peppers, orange habanero, and yellow ghost peppers.  Strong citrus that comes from the Peruvian yellow peppers followed by a heat that sneaks up on you from the yellow ghost peppers. Pairs well with seafood, fires, eggs, pasta and more! Fresh Vibrant citrus with a slow burn. 
Ingredients: Aji Amarillo, Aji Limo, Yellow Ghost, Orange Habanero peppers, local white wine vinegar, natural white vinegar, salt.

Taos Hum Fatalii Hot Sauce: Sunny, vibrant & burning! Bright, upfront tropical fruit flavors of some un unidentifiable fruit followed by a citrusy burn worthy to be called a Hot Sauce. The Fatalii pepper is derived from Africa, looks like a yellow ghost but has a less bitter and fruitier flavor and is a little lower in Scoville units than the yellow ghost pepper. Awesome sauce, don't let the name fool you, the Fatalii pepper is not fatal!
Ingredients: Fresh African Fatalii Peppers, Natural White Vinegar, Salt, Acetic Acid (Vitamin C, less than 1%).

Taos Hum Peach Habanero Hot Sauce: This hot sauce represents Northern New Mexico to a Tee…. Large orange Habanero peppers, local Organic Peaches from Freshies of New Mexico and Taos Honey Companies sweet amber honey highlight this great hot sauce.
Ingredients: Fresh Orange Habanero Peppers, Organic Peaches, Walking Trout Farm Red Wine Vinegar, Taos Honey Co Amber Honey, Natural White Vinegar, Salt & Ascorbic Acid (vitamin C less than 1%).

Taos Hum Hot Oil: Great tasting oil full of flavor! 
Ingredients: cold pressed avocado, grape seed & olive oil, cold infused with a blend of red & yellow ghost peppers, trinidad moruga scorpion peppers, and small amounts of Walking Trout Farm red chile.

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