'All NATURAL, GLUTEN FREE, VEGAN, LOW SODIUM, NON GMO, NO PRESERVATIVES, NO MSG
Description: Arch Nemesis was created out of frustration because the Ultimate pepper heads constant comment about Nemesis is, I LOVE the taste, but it's not hot enough. It was our best seller so we had to listen. We took the Nemesis Recipe and added Red Savina pepper and Ghost pepper, so that it would be wicked and wicked it is. If you are not familiar with the chili world then here we go. The Habanero Pepper was hottest in the world then the Red Savina Pepper became the hottest chili in the world and rained champion from 1994-2006, it was beat by the Naga Jolokia a.k.a. Ghost Pepper in 2007. To date we have not been able to find a Hot Sauce that does not use Capsaicin Extract Hotter than Arch Nemesis. All of the Peppers that we are using are Capsicum Peppers and Capsicum peppers are Hot because they naturally produce Capsaicin and Capsaicin is what creates the burning sensation. Hot Sauces that are ridiculously hot ALL use capsaicin extract. In the world of hot sauce you have the very mild which are like driving a golf cart and they continue on up. we like to Call Arch Nemesis the Ferrari, Bugatti, Lamborghini which ever you think of as the Fastest STREET LEGAL car in the world. When you go to Capsaicin extract sauces it is like dealing with race cars and Salt flats Cars they are in a whole other league. Typically 1-2 drops of these Extract sauces are enough for a pot of home cooked chili. We want you to taste the Habanero's and Jolokia when you eat your bowl of chili.
Nemesis was our hands down best seller until Arch Nemesis was created on June 29th 2011, now Arch Nemesis and Nemesis XXX are neck and neck in sales.
Pepper Used: Red Habanero, Red Savina, Ghost Pepper Pepper Scoville Scale: 100,000-1,000,000
Hot Sauce Awards: Not y
If you are looking for a great gift for that chili head look no further you are set for life.
IF YOU CAN HANDLE THE HEAT THEN YOU KNOW WHAT TO EAT ''''
introductory price of $6.99
$ 6.99 per item plus shipping.
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