The Sauce Boss Ghost Jack Hot Sauce Review

The Sauce Boss Ghost Jack

Sometimes I find coincidences amazing. Not only is 2026 largely continuing the ghost pepper hot sauce run, without any direct intent on my part, just kind of the way it's working out, and then right after I mention the concept of the whole being greater than the sum of its part, only the inverse, in the last review, it is immediately followed by this, a sauce that is an actual example of the whole being greater than the sum of its parts, so sort of full circle.

Anyway, this is one of the vaguely local to me sauce companies out there and I've been aware of them for a while, but I passed them by on the shelf time and time again, opting repeatedly for the newer shinier pretty things glittering on the BYT shelves. I thought this was probably along the lines of a Lousiana-style and here my skimming ways sort of work against me a bit. Obviously, I can't know what the exact flavor of a sauce is without experiencing it directly, but when I look at labels, it is mostly for stuff that would be rejection factors, which are the dreaded onion family. What category of sauce it might be tends to be more secondary. In this case, I still have a pretty good backlog of Louisiana-style sauces, even now, and this one got backburnered a lot because of that misconception on my part. Once I got into the sauce, of course, I immediately realized my mistake and it became another of those wherein I think the punishment for that transgression is built in, in that I could have enjoyed this fine sauce far sooner had I not made an incorrect judgment call. 

That aside, we have here a combination of a chili-garlic sauce, so think like the round jars of something like Huy Fong, which remains a pretty stellar condiment in its own right, combined with tomato and soy sauce, with apple cider vinegar, dried Ghosties, and granulated garlic to round things out. Now possibly, you've already had the combination of the chili-garlic and soy, both Asian staples, together at one point or other and you already know they're good together, but the addition of the tomato is the magic touch here and transforms this sauce. The apple cider vinegar has its foot aspect filed off neatly and the Ghosties provide a bit of heat without any of the superhot bitter. Heat is there, but not particularly challenging. Mostly, you will notice the wonderful flavor combinations, as you get a good sense of the chiles, with the soy adding a nice umami touch, and the tomatoes adding richness and depth. Make no mistake, however, this is definitely a composite flavor and though you might get grace notes here and there, it is very much a collective whole. 

Choosing such wonderful and flavorful ingredients and combining them as skillfully as this is here means this has fairly high flexibility. Obviously, the flavors of nearly every ingredient I well enjoy already, so I find this to be utterly delicious, but it further comes in an 8 fl. oz. bottle, which is priced the same as the regular 5 fl. oz., so the value is also considerable. It's fairly rare that a sauce will be flexible enough to work well with Asian food and drift outside of that, but here we have something that will be as at-home on burgers and ribs as it will be on whatever Asian dish of choice, not to mention the ubiquitous chicken tendies. 

Bottom line: Absolute flavor gem and if you're at all a fan of Asian-y sort of condiments but wish they had more heat, this is well worth seeking out. 

Breakdown:

            Heat level: 1
            Flavor: 10
            Flexibility: 7
            Enjoyment to dollar factor: 10

Overall: 7  

 

Takis Fuego Hot Sauce Review

Takis Fuego

I'm still wrapping my mind around this one. It makes a great deal of sense for Takis to do this, I think, to translate their very popular snack flavoring into a hot sauce, but they didn't do that, not exactly. There's something else, a little something extra, involved as well and it is that thing that I find quite fascinating.

I didn't go in expecting to like this sauce. I figured Takis was a big enough name and this was a sauce that was enough in public interest that I should probably run it through its paces, once I found out it existed. It was also available only in the Family Dollar chain, which I found a touch strange, but no matter. There are lots of those around. I figured that I would probably wind up shooting the FOH video accompaniment to this review for it, then booting the bottle. But, as they say, a strange thing happened on the way to that.

That strange thing was that I liked this sauce. Not only was it unexpected that I liked it at all, but certainly as much as I did. It's hard to call this an actual hot sauce. There is little to no heat to be had here at all. The main flavors, with chile being one of them, are vinegar, citric acid, salt, and a heavy dose of umami. It is that last thing that I think is what's grabbing me, because our tongues are kind of wired to seek that. This is just hitting all the right notes for me that I find the sauce enjoyable, though definitely not hot. It is pungent, to be sure, but pretty far from piquant. 

It is at least somewhat pointed at Mexican flavors, though I don't imagine I would like it on beef and definitely did not find it enjoyable on refrieds. I did find it quite enjoyable on a variety of foods in that cuisine style that didn't involve either beef or beans, though, all the way from tamales to a chile relleno casserole that I made. I could see it working nicely on al pastor tacos or carnitas or even something like a fish or chicken taco, anywhere you could conceivably pair citrus, given that you will need to account for the citric acid. Maybe add it to your Takis chips or nuts, if you're really into that flavoring system and both want more of it, with a splash of unami, and for your snacks to also be wet.

Bottom line: Yet another example of the value of keeping an open mind as for what's here, this is a pretty strong value and one of the more unique "hot" sauces I've had in a while. 

Breakdown:

            Heat level: 0
            Flavor: 7
            Flexibility: 5
            Enjoyment to dollar factor: 7

Overall: 5 

Double Comfort Seeing Double Hot Sauce Review

 Double Comfort Seeing Double

Note: This sauce appears on Season 24 of The Hot Ones.

It's kind of interesting how years shake out. 2026, for instance, has seen the emergence on this blog of a lot of Ghost pepper hot sauces, more than usual anyway, which this sauce is not, to be clear, but also a lot of sauces that I find work better on richer, darker meats. The idea of hot sauce for burgers is a curious one and I think it's fantastic to shake up the prevailing narrative on the idea people may have mentally of hot sauces being all, more or less, like the big names out there, the vinegar-forward Frank's or Tabasco. Steak sauces, which will get ported to burgers, for example, and mustards, may have slightly hotter variants, but nothing with the push towards actual hot sauces. It's an interesting dynamic, but I think very slowly, the tide may be shifting.

The Hot Ones show is bringing hot sauces and all their wonderful myriad forms to the masses and with it, the exposure of sauces like this, which doesn't really fit neatly into what may be that prevailing sentiment. It is somewhat vinegar forward, but it is also moderate heat, which makes a nice entry point for normies. There are quite a lot of additional ingredients, as this is very much a composite sauce, and one that took me a while to put my finger on, but it is almost an anti-chicken sauce. When I first opened it, it was completely not what I was expecting and I actually shelved it for a while in favor of other sauces that were more instantly relatable. Once those were gone, I dove into this a bit more and finally pinned down what it reminded me of, which was a slight pass (almost certainly unintentional) towards Smokin' Ed's Steak Sauce, which I did an FOH video on last year. 

Once I made that mental shift, it became pretty clear that burgers and pork and heavier, stronger flavors was the smooth, good move here for this sauce. I do quite like the flavor, which has a certain umami sort of feel to it, along with some very nice cracked black pepper. Even though I find the addition of banana odd and will never not find that odd in a hot sauce, the orchestration of flavors here is quite nice, with some Guajillo and Chipotle backing things up to nicely round out the Jalapeno, which is doubled up, both in mash and in powder form. It still manages to put in a bit of a punch, but it is a very safe for normies kind of punch, the kind you might get from a slightly hotter than normal Jalapeno rings to top some nachos at the gas station. The flavor here is surprisingly complex and you will probably need to tinker around to find the right application, but the flavor here is pretty wonderful, so that should prove more joy than chore.

Bottom line: One of the more interesting sauces to emerge from the show, but one that definitely needs to be paired with the right food application.

Breakdown:

            Heat level: 1
            Flavor: 8
            Flexibility: 4
            Enjoyment to dollar factor: 7

Overall: 5 

Hook & Arrow Saucier Sauerkraut & Mustard Hot Sauce Review

 Hook & Arrow Saucier Sauerkraut & Mustard

Note: This sauce appears in Season 27 of The Hot Ones. 

I'll start this one off by noting out of the gate that I don't especially consider this a hot sauce, not really. Like some of the pickle sauces and a couple of the olive sauces I've reviewed elsewhere on this blog (TOC link at right >>), this one seems much more akin to something closer to a relish than an actual sauce. It's fine with me, as far as a condiment, as I do like me a good relish. However, I also like relishes generally in fairly specific situations, as I think they're inherently a bit limited in terms of application. 

So, as a condiment, this one has great flavor. I quite like what they've got going on here, in terms of actual taste, which also happily matches the name of the sauce, something manufacturers are often remiss with doing. We have essentially sort of pickled green Jalapenos and green Habaneros, along with an underlying base of sauerkraut, and a lot of mustard tones and notes from both the yellow and brown mustard seeds. As far as all that goes, it is well-designed and hits all the flavor marks wonderfully. But herein, we have a bit of a problem. This is a hot sauce blog and hot sauce has certain criteria. It's kind of like testing how good of an automobile a jet might make if we apply that criteria to something that does not fit the category. Sure, both are vehicles, in this case, both are condiments, but the similarities and intent of function vary somewhat drastically.

As with hot sauces, in looking at the components, certain things will tend to stand out, those being stronger-flavored elements like the sauerkraut and the mustard. Both of these are forceful enough in that they will need to be paired with whatever you're putting them on. This is where more tailored like relishes have their strong suit, as they can be more narrowly applied. With a hot sauce, the thought is that they will be used on more stuff, but that is less a consideration with relishes. There are some other elements in the mix as well, but I think we get into expectation a bit. Relishes are not expected to be used universally, whereas hot sauces somewhat are. 

Anyway, that aside, from a hot sauce perspective, there is at least a respectable amount of heat. It's only green Habs, so it's nothing overly challenging, but it will likely be more than normies are accustomed to or expecting from these food types. For me, there is not a huge variety of foods this will go on. It's quite pulpy and decently thick, so I do quite enjoy the mouth feel, but the expected crunch of the sauerkraut is not there, of course. The flavor I quite like, but part of me also looks at this and wonders if there is a need at all for this kind of thing. Hot mustards do exist, after all and to be upfront, were this not a part of The Hot Ones, it's very unlikely I would have gotten it. I guess this could cover several things at once to enhance, but it's pretty narrow as to where I would want to use this. 

Bottom line: As a hot sauce, I think this kind of fails, as reflected in the score, but as a condiment, I quite like the flavor. Consider it a slightly more liquified relish, with all the considerations that entails. 

Breakdown:

            Heat level: 1
            Flavor: 10
            Flexibility: 1
            Enjoyment to dollar factor: 5

Overall: 4 

hungryboy Sweet Sting Hot Sauce Review

hungryboy Sweet Sting

I was initially not going to include this sauce on the blog, because it has no heat at all, despite a heavy pepper presence, but after going to the manufacturer website, it is in the hot sauce section and they consider it one, so here it shall be. I do not particularly consider it as one, however. 

I'm going to keep this short and *ahem* sweet. Think of essentially a more concentrated soy ginger sauce, with some honey grace notes here and there, and you will about have it. Now, without getting too far into it, this is the kind of thing many of us can make and have made pretty easily as this, as it is one of the more forgiving, so the question of how worthwhile a sauce of this type with an entry point of $10 is. The sauce tastes quite good, assuming you like soy-ginger sauces, but it doing anything innovative or better? In other words, how do we justify that price point for this, aside from convenience? 

For me, I can't. I do think this is a quite good sauce, but I enjoy that flavor quite a lot. I don't particularly like the mouth feel of this, which has a lot more little bits and pieces than I usually want in this kind of sauce, but the flavor is fine. Heat is non-existent, so what else? Well, we do have the unusual ingredients of both honey and apple cider vinegar for this kind of thing. I might, in fact, say this is the wrong vinegar to use here, but for that kind of sauce you basically need a sweetener and a vinegar of some kind, so that choice isn't super critical and doesn't change the heart of things particularly. I'm spending a lot of time on what is essentially a single grading point, but it's kind of fun sometimes to get a bit more into the process of these reviews...at least for me, since I rarely do it. As always, it's up to you to determine the value proposition yourself and as usual, YMMV. 

Bottom line: If you're unfamiliar with the soy-ginger sauces, this is a good, albeit much more concentrated, representation. This kind of sauce is generally for Asiatic dishes and moving it from there can result in interesting and sometimes delightful results, so it's worth experimenting.

Breakdown:

            Heat level: 0
            Flavor: 9
            Flexibility: 4
            Enjoyment to dollar factor: 2

Overall: 4 

hungryboy The Mexorcist Hot Sauce Review

hungryboy The Mexorcist 

Note: Support video available here: https://www.youtube.com/watch?v=qbXK3kOVckU 

While I will spare you my dissertation, here anyway, on label design and where this one falls in, I will say that I love the name of this sauce, which is a very clever riff on the title of movie The Exorcist. This sauce apparently has a sort of pug as a mascot and on this one, the pooch is dressed up as the preacher from that movie, in a graphic I find greatly entertaining. Of course, these are just incidental things, nice touches, as it were and what really matters it the sauce.

As to that...well, I'm delighted to report that this is one of the better Mexican-style sauces I've ever had. The mouth feel is outstanding, a bit pulpy and on the thicker side, and it overall is quite clever, successfully bridging the gap between green sauces, thanks to the tomatillos, and the usually much richer and heavier red sauces. Visually, it is more towards the latter, but flavor-wise, and in practice, definitely more in the middle of those two, sort of combining the best of both worlds.

In practical use, because it is so wonderfully flavorful, this might even extend a bit beyond Mexican-style foods, but it is there that it absolutely shines. While certain tomatillo sauces I've had in restaurants have been some of my happier flavor experiences ever, I'm no so much a fan of green hot sauces generally. I will enjoy me a good chile verde, for instance, but backing that with a nice potent red sauce is inadvertently creating the idea behind this very concoction here. I think there are definitely times when one might want a green sauce, but for me, that is fairly rare and far between and so having a sauce like this nicely scratches that itch, while also feeling fairly firmly planted on the red side of the sauces.

While I loathe deeply the manner in which they have chosen to display the list on the label, we have a plethora of wonderful ingredients in what seems a pretty thoughtful gourmet sauce. We have roasted garlic, Guajillos, Arbol, and red Habanero mash, along with the usual plethora of the usual suspect in this style of cumin. There is also black pepper, which I don't always see in these styles of sauces and which is a wonderful addition. Same with the smoked paprika, which adds a nice and delicate grace note to things. Heat-wise, given the red Habaneros, which are pretty far back, this is fairly moderate for heat, but what is there is a pleasant warm charge.

Bottom line: I'd never heard of this company and only came across it during one of my occasional World Market checks, but I'm well-pleased I did. It's hard to come across unique approaches in such a well-established and mature sauce type, especially one as delicious as this. 

Breakdown:

            Heat level: 1
            Flavor: 10
            Flexibility: 5
            Enjoyment to dollar factor: 8

Overall: 6 

TGI Friday's Ghost Pepper Hot Sauce Review

TGI Friday's Ghost Pepper Sauce

Note: Support video available here: https://www.youtube.com/watch?v=RQSUtzojmn0 

This is a pretty curious one, although it didn't seem like it would be from the ingredient list. That ingredient list I scoured over, as I'm wont to do, before buying it from Amazon, where, you know the drill by now, I needed some monies for free shipping. I wasn't aware this product existed, had never heard of it or seen it before, and when stuff like this comes along, that sort of fits the criteria I still have in mind, which is still, to a degree, "Habanero or higher," and has a well-known name attached to it, it strikes me that it's somewhat incumbent upon me to dive in. I have not seen an actual TGI Friday's restaurant in years and see them most in the frozen section of the grocery stores now, but for a time, they were pretty big and I spent a lot of time in one of them in particular, finding it, as I did, much more favorable than either Chili's or Applebee's. 

From that ingredient list, it seemed like a fairly straightforward Louisiana-style or Cajun style sauce. I've had Cayenne and Ghost before, am fond of both peppers generally, and the addition of garlic, while I wasn't super excited about, and the addition of sugar, seemed like this could be an interesting spin on things...that part, at least, is correct. It is interesting, but it's also somewhat confusing. I can't fathom what they were going for with this sauce. There are a lot of stray elements to it, which are listed in vague and undefined terms like "Natural and Artificial Flavors." I can't say for certain which is the cause, but there is a certain aspect to this that only comes from using powdered ingredients and it is a tad distracting.

The best use for this is where you pair it with stronger flavors and are able to mix it in. In places where this sauce would have the flavor be more forward, it falls down. Usage is more or less, then, along the lines of fried foods or creamy dishes, but, because of the additional elements, it can work somewhat okayish on pizza, which the other sauces in those styles tend not to, particularly. It is a touch runny, like those sauces, which may also preclude pizza somewhat, so as always, YMMV. Heat-wise, despite the presence of Ghosties, this is a mass market commercial chain sauce, designed to bring heat at a low level for anyone who walks in the door, which is most likely a non-chilehead, so while there are some light sparks there, it is nothing overly challenging.

Bottom line: Like most of TGI Friday's offerings, pretty solid in a way that puts it over the others in this category, but it is very much a chain sauce, with all the attributes that come with that.

Breakdown:

            Heat level: 1
            Flavor: 6
            Flexibility: 6
            Enjoyment to dollar factor: 8

Overall: 5

2026 Q3 Update

2026 Q3 Update

Last quarter, I hit 700 posts for this blog and this quarter, 700 overall hot sauce reviews. I got a couple of backburner projects progressed and more or less caught up for 2026 and it was kind of nice to just relax and take in the moment, while also being able to focus a bit more on keeping my fridge door shelf that holds the open sauces in much better rotation. In early September, I also decided to add another playlist for the FOH series on YouTube, no, not the long-awaited ETK, though my thoughts are coalescing a bit more on that, but one I've been considering for a while, that of Spicy Popcorn. I try not to let the "Everything Else Spicy" playlist get too big and every time it starts to hover near 100, I try to break stuff out of it, which is how the last probably 2 or 3 playlists came about. It has been added to the right >>, as usual. 

Grill season was a very mixed bag this year. It started later than normal and at the end of August and into early September, we got both a chilly and windy streak that curtailed those activities considerably. As noted earlier, replacement of a part meant I had to sort of re-learn the eccentricities of my grill, but it coincided nicely with being on a bit of a burger streak. Given the idiocy with beef, mostly it was the bork, which is a combination of beef and pork the grocery store I frequent sells. I also had cole slaw a good fair bit, much more than usual. I usually have potato salad several times, but this year, by the time Labor Day rolled around, I was making it for only the second time on the year...

The plan that I left off with at the end of last year was working in full swing. The non-sauce FOH video backlog by July only extended into November, without the usual 4 day Thanksgiving swing I’ve done in years past, and more significantly did not include December. Now, both of those months were quite a while away, of course, and there might be more stuff popping up on the horizon, but in years past, my backlog of non-sauce FOH videos ran into 20+, even with running a four day Thanksgiving swing as well as the 12 Days Of Christmas I planned to run once and then ran again in prior years so as to try to keep it more manageable. While I will be doing the Thanskgiving run this year, the 12 Days thing, is not going to be happening. In fact, as it stands as I write this, I'm going to run out of non-sauce FOH content early 2027.

I would like to always have a backlog, as having a little cushion helps when I run across health issues or something else that might interfere with a regular schedule, but too much of a backlog for the FOH non-video stuff then created a backlog for the FOH hot sauce videos and rather compounded things. It very much was like a switch went off in my head at 1K videos, though, and I no longer feverishly scour to find new stuff. I still keep an eye, of course, given that I’m creating in that space, but it’s a lot more casual now. It also helps that specific cause that 2026 was a kind of chilehead lull as far as products being put out went…

I was formerly of the mindset that regular viewers would be “trained” to expect the FOH videos on Sundays and/or Fridays for hot sauces, and Wednesdays and/or Fridays for non-sauce content, but I have more than enough data to indicate that it is almost exclusively dependent on the product in the video. So, the plan, once I run out of non-sauce FOH videos, is to shift to Sunday/Thursday for hot sauces, since those are continuing at a fairly steady pace, although I am more planning, at this point, for that to take place sometime in Q1 2027. If hot sauce content itself winds up tapering, then it will probably go to just Sunday FOH video posting. This will then leave Thursdays open for stuff I want to post more timely, like the fast food stuff, if any, and I can temporarily back one of the Thursday videos to Wednesday to accommodate. I’ve been keeping the Hot Ones hot sauces on Fridays only, but the data again strongly seems to suggest that doesn’t matter.

Prior to the weird turn in August I mentioned, this quarter was burning hot temperatures, which didn't seem to cool off into something more pleasant at night, combined with that whole cyclospora thing, or things. While I don't have it...I don't think...as usual for summers, my appetite plunged off of a cliff and without much desire to have things to eat, there is a tapering of hot sauce consumption as well and my tolerance skidded pretty hard. I did manage to get another Archive sauce ticked off, though, which I'm pleased about, as well as clearing a bit more space for the Hot Ones project to potentially pick up slightly more for next quarter.

Of course, speaking of the Hot Ones, Season 31 dropped in September and it looks to have a lot of more Asian flavor orientation, which is cool. It's also added a few more to the hit list, which I will get more into for the EOY Q4 posting. It also looks like one of the more tamer seasons and one in which I've already covered 2 of the sauces, continuing my streak of having at least one sauce of every season covered. On an unrelated note, I also am getting the strong impression that the show is putting itself in pretty significant danger of being over-exposed with all the new stuff it keep churning out...

Coney Island Saucery Radscorpion Venom Hot Sauce Review

Coney Island Saucery Radscorpion Venom

For this one, as with the Vault-Tec hot sauce, reviewed elsewhere in these pages, the emphasis is on sour. Berry sauces I think tend to work best with red meat and cheeses and sometimes desserts, but only when they're also on the sweeter side. This one approximates a vinaigrette more than anything else and I'll just say it. It does make a fine vinaigrette, albeit one considerably thicker than those typically run. We have the vinegar and double acid combination of the other sauce, which leaves the flavors coming across in the following manner: rice vinegar, then raspberry, then a very slight after grace note of superhot bitter, but not enough to be intrusive, just somewhat present. 

While I wouldn't say this is a bad sauce per se, it is not a very good one, either, unless you like sour hot sauces. I do not particularly, so I'm probably the worst audience for this, given that I'm not much a fan of vinaigrettes per se, either. Even if salads were somewhat safer to eat currently, that is not why I buy hot sauces, particularly more expensive ones that have to pay for IP licenses and are maybe intended more as collectibles. I did try this on meats and didn't find it enjoyable either on chicken tendies or on burgers. Again, not bad, but very much not what I wanted. 

Even though this uses Scorpion powder for the heat, this doesn't really get very hot. It is a bit more than the other one, but only ever so slightly. The best use I found for it was pairing it with the much sweeter I Scream Klown hot sauce, also reviewed elsewhere here, which solved the problem of both of these sauces at once, but chocolate is not something I tend to want anywhere other than on desserts. As I have about equal amounts of both sauces left, that is probably where I will use up the rest of both, pairing them together, but this sauce was definitely not at all what I wanted or particularly a match for my palate. 

Bottom line: The second half of the Vault Dwellers set and if you would like a hot sauce closer to a raspberry vinaigrette reduction, this might be worth a go...again, my advice, as with the other, is to wait for this to go on sale. 

Breakdown:

            Heat level: 1
            Flavor: 2
            Flexibility: 2
            Enjoyment to dollar factor: 2

Overall: 2 

Coney Island Saucery Vault-Tec Hot Sauce Review

Coney Island Saucery Vault-Tec Industries

Note: Support video available here: https://www.youtube.com/watch?v=lyJ-iGjtC8w 

I've had my steely little eyes on this one for a bit, ever since I stumbled across it on Amazon. While I'm a Fallout fan casually, it's not to the extent that I collect that particular media, despite really liking the imagery and motif of everything from Fallout 3 onwards, and this sauce, like other licensed sauces tend to be, was a bit on the expensive side, too much for this poor lad. Then this, and another sauce that will also be in these annals at some point, if not already, depending on when you read this, were part of a set called the Vault-Dwellers pack, which was on sale, and like usual, I needed to throw a little more in the kitty for free freight, so here we are. I'm kind of a sucker for vanity sauces and vanity products generally, so this hit a couple of sweet spots for me. Of the two, I had higher interest in this, given the pineapple nature of things, but when opportunity shows, strike with a high hot iron fist and so on...

Anyway, with this kind of sauce, which I've had plenty of and which always tends to grab my interest, there are a number of approaches one can take. I prefer the more pineapple forward and sweeter ones, but sometimes makers will opt for the sour side. I'm not a fan of sour hot sauces particularly, so this decision is not met particularly approvingly by me most of the time. Part of this has to do with my impression that they're using unripe fruits. As a kid, I loved the sourness of that to a great extent, to the point where I'd hurl my little boy self into gastrointestinal distress, and more than once, I might add, which has given me a healthy respect to enjoy overly sour stuff in moderation and made me a bit gun shy. Where it concerns hot sauce, though, I think it undermines the idea of a condiment where you'd use it to increase your enjoyment of food. So, while we do have a solid amount of pineapple flavor in this quite pulpy and medium-thick sauce, it is compromised by the vinegar and the two additional acids added to this. 

I find this also tends to dial down the flexibility of things. If the sauce runs sweeter, you can use it on burgers or pizza as well as on lighter meats, where this kind of thing really shines, but when it's sour, both of those two options are out. Sour burgers and sour pizzas are not something I will ever really want, nor the omelets the label copy suggests, and while this could potentially serve a function in a cocktail, that's not really something I either indulge in or think of hot sauces towards, particularly. It's fine on fried chicken and that's where I think this works best, but I'd still rather have a different sauce. It's by no means a bad sauce and is quite palatable, despite being on the sour side, and I think this is more just a reflection of where my preferences lie. As far as heat, this is very much on the tame side, as expected, and isn't challenging, probably for anyone.

Bottom line: I know it's a collectible - it even has a glow-in-the-dark label - as much as food product, but this is tad on the pricier side. If you like sour fruit-based hot sauces and/or are into the Fallout universe, this is probably worth a look, but definitely I'd recommend waiting for a sale. 

Breakdown:

            Heat level: 1
            Flavor: 7
            Flexibility: 3
            Enjoyment to dollar factor: 2

Overall: 3