Danny Wood's Ripped Rojo

Danny said “the green sauces are killer but I want my own red sauce now” so we got to work. Ripped Rojo is a perfect vinegar-based, red, hot sauce with that TorchBearer flair. After a few versions tried by us and Danny, and with great input from both sides, we finished this sauce off with a bunch of garlic and just enough old bay to make it interesting.

While it’s no doubt great for seafood, it works just as well on tacos, burritos, eggs, mac & cheese, and all those other hot sauce staples. You’ll also get a good punch of jalapeno heat that quickly mellows out while still being palatable by even novice hot sauce enjoyers.

Distilled White Vinegar, White Wine Vinegar, Chopped Garlic (garlic, water, citric acid) Green Jalapeno Mash (green jalapeno, distilled white vinegar, salt) Lemon Juice, Cayenne Pepper Powder, Old Bay (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika), Minced Onion, White Sugar, Arrow Root Powder