"The name is misleading - no Ex of mine ever f***ed me this good." - Max D.
What is the EX? The EX is our profane, avant-garde, and downright unrepentant experimental sauce program. Every few months, spicyboi99 heads to the lab to knock out a batch of something new and raw, of which a limited small batch will go sale here.
Current flavors:
The Ex Vol. 22 - Torched Tequila
We charred the melon. We charred the corn. We charred the habaneros. Then we cooked tequila down until the smoke had nowhere left to hide. This one's for the reckless ones.
Flavor profile: smoky, tart, tropical, unapologetic
HEAT LEVEL: 🌶️🌶️🌶️🌶️ | Hot-Hot, slow-building burn
Made with great fire (and Galia melon, roasted garlic corn, tequila)
Ingredients: Habanero, Chile de Árbol, Guajillo, Reposado Tequila, Galia Melon, Roasted Garlic Corn, Onion, Lime, Vinegar, Shiitake, Oregano, Cumin, Agave, Salt
Great with: Grilled meats, tacos, elote, margaritas on the side (obviously)
The Ex VOL.21 – Kalamansi Kola
Inspired by the collision of bright Southeast Asian citrus and deep Korean fermentation, Kalamansi Kola is a high-voltage hot sauce that hits sharp, savory, and seriously spicy.
Zesty calamansi, roasted vegetables, and funky doenjang build the base, while cola adds a subtle caramel edge and layers of heat from habanero and Carolina Reaper bring the fire.
It’s bold, it’s complex, and yeah… it burns just right.
🌿 Vibe
Bright • Smoky • Umami-rich • Citrus-charged • Deep • Addictive
Think electric citrus up front, followed by slow-building heat and a savory, fermented backbone that lingers.
🔥 Heat Level
Hot–Hot 🌶🌶🌶🌶
A sharp citrus hit up front, then a creeping, lingering burn that keeps coming back for more.
🍽 Good With
Drizzle, glaze, dip:
- Grilled pork, chicken, or BBQ ribs
- Fried chicken or wings
- Noodles, stir-fries, or rice bowls
- Dumplings or bao
- Roasted vegetables or tofu
- Anything that needs a citrusy kick and a serious punch
PAST FLAVORS
The Ex VOL.20 – Saigon Slap - SOLD OUT
Inspired by the iconic Vietnamese green dipping sauce, muối ớt xanh, Saigon Slap is our ultra-creamy, lime-loaded love letter to street food heat.
Bright green chilies, kaffir lime leaf, coconut creaminess, and savory umami come together for a sauce that hits fresh, fiery, and smooth all at once. It’s bold, it’s lush, and yeah… it slaps.
🌿 Vibe
Fresh • Creamy • Citrus-forward • Herbaceous • Savory • Straight-up addictive
Think vibrant Saigon street flavors with a silky, modern hot sauce twist.
🔥 Heat Level
Medium-Hot 🌶🌶🌶
A lively green chili kick that builds, but never bulldozes the flavor.
🍽 Good With
Drizzle, dip, dunk, or drown:
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Grilled chicken, pork, or shrimp
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Fried eggs & breakfast everything
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Noodles, pho, or ramen
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Tacos, banh mi, burgers
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Roasted veg or crispy tofu
VOL. 19 Tamarillo Torch (Smoky Tangy Corn) - Sold out!
Vibe: Smoked Out in the Southern Sun
Meet Vol.19, born from a 4-liter jar of pickled tamarillos I forgot about (on purpose) and a craving for something smoky enough to whisper danger. Tamarillo Torch is a slow-burning, fruit-forward firestarter built on roasted onions, charred corn, dark beer depth, and a brigade of Mexican dried chiles. The result? A tangy, smoky, berry-bright heat that creeps in smooth… and finishes like a flamethrower.
This experimental batch balances tartness from the tamarillos, lush creaminess from roasted corn, and a deep campfire vibe from morita, guajillo, and ancho chiles. It’s bold, complex, and unapologetically spicy — the kind of sauce you’ll reach for when your food needs attitude.
Ingredients: Pickled Tamarillo, Habanero, Roasted Corn, Charred Onion, Garlic, Dark Beer, Guajillo, Morita, Ancho, Pasilla, Red Bell Pepper, Smoked Paprika, Spices, Salt
HEAT LEVEL: Slow-building, smoky, spicy
Great with: Tacos, grilled meats, eggs, mac & cheese, roast veggies, burgers, and anything that needs a smoky slap