Culinary Hot Sauce - 40 Shades Green Chilli

 Every hot sauce lover needs a flavorful verde sauce that you can put on anything. This hot sauce has a blend of four different types of green chilli peppers and is balanced with a fruit-forward combination of roasted tomatillos, green apples, peaches, and cilantro. People say they put this sauce on everything because it has a ton of flavor, but isn't overpowering. What will you use this on?

Uses: If you're like us, you add hot sauce to breakfast, lunch, and dinner. This hot sauce is good on everything. But if you need some inspiration, my favorite usage of 40 Shades of Green Chilli is on spaghetti and meatballs!

Mill City Red is a Louisiana-style sauce with the added zing of fermentation, and inspired by the blend of cultures and cuisines among the red bricks of Craic Sauce's hometown of Lowell, Massachusetts.

• Heat: 3/10

This sauce was originally made to pair well with oysters, but is a great sriracha style that pairs well with classic usages like eggs, tacos and mixed well with proteins. Great in a stir-fry or marinade too. 

At Craic Sauce, they're fueled by "the craic"—the joy of connection, curiosity, and shared experiences. Their journey began in 2014 when founder Brian Ruhlmann crafted his first pumpkin ghost pepper hot sauce, inspired by growing ghost peppers with his dad. His time in Ireland further shaped Craic Sauce, where he embraced Dublin’s culture and launched the Craft Hot Sauce podcast. These experiences inspired our vision: to build relationships, embrace the unknown, and bring people together through bold flavors.

From growing and sourcing local peppers to fermenting and cooking every batch by hand, they make culinary hot sauces with bold flavor and real craft. They're rooted in community and dedicated to bringing a bit o’ craic to your table.

During harvest season, they put in the work to grow their own plants in Lowell with Mill City Grows and source 100% of our peppers directly from other Massachusetts farms. This commitment ensures ingredients are local, nutrient-rich, and packed with flavor.

At the community kitchen in Lowell, MA, they craft our sauces in small batches, using fermentation to bring out rich flavors. The team dedicates three days a week to perfecting each step, from preparation to bottling fresh sauces.