Hell’s Kitchen – Black Forest Hot Sauce Feature

Pin-up girls, a broad array of flavors, and a big personality, this is Hell’s Kitchen Hot Sauces from Founder Ron Menin.

Sporting metal caps, nice matte labels with glistening gold frills, the overall presentation of the bottle is one of the crispest we’ve seen.

Hell’s Kitchen Black Forest Hot Sauce

I’ve never been a huge fan of cherries, so when I looked at the ingredient list and saw Cherry Puree as the #1 ingredient I was a bit hesitant, but the combo of flavors and the way the honey and ghost pepper play with the heavy-cherry sauce works well. There’s a slight then very apparent heat, hidden initially by the fruity puree.

We use balsamic vinegar in our Ginger Reaper hot sauce, so the flavor was familiar, but lessened due to its mix with the white vinegar.

“The Cherry and fiery ghost peppers pair with a hint of sage to bring depth and complexity to any dish. It’s meant to be paired with food and beer… Ein Prost!”

Ingredients: Cherry Purée, Cider Vinegar, Sugar, Lemon Juice, Water, Honey, Ghost Pepper Mash (Ghost Peppers, Vinegar), White Vinegar, Garlic, Balsamic Vinegar, Kosher Salt, Xanthan Gum, Sage

Hell’s Kitchen Hot Sauce Lineup

With three award-winners in the lineup, Hell’s Kitchen currently sits at 11 sauces, one BBQ sauce, and one wing sauce. A few samples below:

Westside Red: Louisiana Meets Sriracha by way of NYC! The addition of Red Raspberries give a tasty tang that will leave you wanting more! Fresno Peppers, Red Habanero Peppers, Garlic, Raspberries, Lime Juice, Salt, Shallots, Vinegar, Blue Agave Nectar.

Cinnamon Ghost Punch: A unique blend of hand-selected superhot peppers with overtones of savory cinnamon goodness.Chilli Peppers (Ghost Pepper, Habanero, Trinidad Scorpion), Tomatoes, Lime Juice, Vinegar, Agave Nectar, Salt, Cinnamon, Garlic Powder, Paprika.

Rockin’ Rasta: A 2019 NYC Screaming Mimi award-winner, Rockin’ Rasta features the Scotch Bonnet pepper. Scotch bonnets are the cool Caribbean cousin of the Habanero! Enjoy our Jamaican coconut curry featuring this exciting pepper. Ingredient include Scotch Bonnet Peppers, Carrots, Honey, Garlic, Coconut Milk, Vinegar, Salt, Lime Juice, Mango, Spices.

About Hell’s Kitchen Hot Sauce

Crazy to think it all started with a Kickstarter campaign. Founded in 2014, Hell’s Kitchen Hot Sauce founder Ron Menin ran one of the most successful hot sauce Kickstarters we’ve ever seen, raising $20,212 of the target $19,560 with only 222 backers. We’re no mathematicians, but that’s an average of nearly $100 per backer! Leveraging the new funds, Hell’s Kitchen Hot Sauce was able to scale up and broaden its hot sauce offerings.

Their mission is to “provide sauces with personality and attitude to people who enjoy flavor and spice in perfect harmony.” While also selling online, Hell’s Kitchen Hot Sauce can be found in a few different markets around New York, including the Turnstyle Underground Market.

To learn a bit more about the man behind the sauce, take a look at this Meet The Maker episode featuring Ron Menin.

Even though there are many sauces, Hell’s Kitchen is branching out into the jerky world as well, sporting 4 different jerky flavors including Raspberry Jalapeno, Middle Eastern Shawarma, Coconut Curry, and Blueberry Maple Habanero.

What does the future hold for Ron Menin and Hell’s Kitchen Hot Sauce? Only Ron knows.

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