Shop Where To Buy Recipes Articles About Spiciest in Columbus Contact Us

808s and Fartbreak – Garlic Curry Hot Sauce Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Spiciness Level: 7/7


  • 2 Habaneros
  • 2 Ghost Peppers
  • 1 Carolina Reaper
  • 5-10 Orange Sweet Peppers
  • 1 drop Liquid Smoke
  • 6 cloves Garlic
  • 1 Tbsp Curry Powder
  • 1-2 cups White Vinegar
  • 1/2 Tbsp Adobo Spices


  1. De-stem the peppers (and de-seed if you're Heartless).
  2. Place all ingredients, minus the vinegar, into a pan, stare at it like a RoboCop and add about a cup of water.
  3. Put the whole thing on Love Lockdown and allow to simmer for five minutes so the peppers get nice and tender.
  4. Place ingredients into a blender, add the vinegar and Say You Will blend well. Vinegar is variable here dependent on how liquidy you would like it to be.
  5. Welcome To Heartbreak madam/sir, pour that blended mess back into the pan and simmer for 10 more minutes.
  6. Bottle and enjoy the Yeezy deliciousness.
  7. Crank the beats and we'll See You In our Nightmares.

We’ll probably get sued if Kanye West ever sees this hot sauce name, but until then we’ll keep rolling with it.

This sauce is a lil smokey and the addition of the curry brings out a nice flavor with the heat. Curry powder tends to stick with whatever the heat source is, so while you’re thinking “oy, this reaper is a little strong” the curry will be there to guide you through it.

The addition of liquid smoke and adobo spices is actually a replacement for what we’ve done previously with this recipe which was using chipotle peppers. We wanted to keep it a little more orange, so we opted for the non-red additions.

This sauce goes great with chicken or ground beef dishes (especially casseroles). Let us know what you think!

Ready for us to ruin “Heartless” for you? In the chorus where Kanye sings “How could you be so heartless” just replace “so heartless” with “Ron Fartley.” Now you’ll think of us every time. You’re welcome…we think. Shout out to JP Taylor for pointing that out in 2009.

Want the latest? Subscribe to our weekly newsletter now!