Stellar

$10.00

Scoville Showdown is back for Round 2! Step up to the challenge on Saturday, 9/12 between 6-8PM. The mild competition kicks off at 6:30PM and the hot competition begins at 7:15PM. Secure your chance at being named Port City's "Heat Master" by registering below. There will be very limited walk-up spots available, so registration is encouraged. Don't worry, tickets include a recovery beer!

Sign Up Here!

Stellar will be the featured sauce for the Heat Master competition. It isn’t all about the heat — there’s a subtle, lingering sweetness, a hint of smoky depth, and building waves of intense flavor that only a true Trinidad Moruga Scorpion pepper can deliver.

Ingredients: Trinidad Moruga Scorpion Peppers, Distilled Vinegar, Chipotle Peppers, Water, Tomato Paste, Vegetable Oil, Garlic, Onion, Salt, Honey, & Lime Juice

Heat Level: Super Hot

A Note About Our Heat Levels: Everyone perceives spice differently, so our heat scale is based on the type and amount of peppers in each sauce. Please use our heat levels as a general guide, not an absolute.

Scoville Showdown is back for Round 2! Step up to the challenge on Saturday, 9/12 between 6-8PM. The mild competition kicks off at 6:30PM and the hot competition begins at 7:15PM. Secure your chance at being named Port City's "Heat Master" by registering below. There will be very limited walk-up spots available, so registration is encouraged. Don't worry, tickets include a recovery beer!

Sign Up Here!

Stellar will be the featured sauce for the Heat Master competition. It isn’t all about the heat — there’s a subtle, lingering sweetness, a hint of smoky depth, and building waves of intense flavor that only a true Trinidad Moruga Scorpion pepper can deliver.

Ingredients: Trinidad Moruga Scorpion Peppers, Distilled Vinegar, Chipotle Peppers, Water, Tomato Paste, Vegetable Oil, Garlic, Onion, Salt, Honey, & Lime Juice

Heat Level: Super Hot

A Note About Our Heat Levels: Everyone perceives spice differently, so our heat scale is based on the type and amount of peppers in each sauce. Please use our heat levels as a general guide, not an absolute.