GINDO'S SMOKE BOX
Show someone you love them every month of the year with Gindo's Hot Sauce of the Month club!
Always in search of creative inspiration, Gindo decided to capture the experience of a cold winter night gathered around a campfire and thus created a series to that encapsulates that winter campfire essence. All three of these sauces are smoke themed.
From Gindo's first chipotle sauce....
Hand crafted with a blend of locally grown and cold smoked Jalapeno, Moruga Scorpion, Bhut Jolokia, and Carolina Reaper peppers, Gindo's Cold Smoked Chipotle is as complex and delicate as it is delicious with just a hint of earthiness.
...to Gindo's Espresso Habanero
Inspired by both our love of coffee and spice, this sauce fires on all cylinders! Gindo's Espresso Habanero is complex and rich with a delicate bitterness that only locally roasted Endiro Coffee and smoked sage can bring.
Hickory Smoked Serrano
Back by popular demand for the third year in a row! Gindo's Hickory Smoked Serrano contains subtle berry notes up front, followed quickly by a dense smoky flavor reminiscent of a winter campfire before finishing in a fiery blaze on your palate.
Leave a comment
Comments will be approved before showing up.
Also in Gindo's Blog: The Spicy Life
Why Chicagoland Breweries Love to Collaborate with Gindos
Chicagoland breweries have developed a strong affinity for collaborating with Gindos, and there are several reasons why this partnership has become so popular.
8 Chicago Style Foods that Pair Well with Gindo's Hot Sauces
It’s no coincidence that Chicagoland has taken such a keen interest in Gindo’s Craft Hot Sauces. Whether these renowned dishes come from a greasy spoon, hole in the wall diner, or from some of the most upscale restaurants in the city, the simple application of a Gindo’s Hot Sauce adds another dimension.
Gindo's 8th Annual Ghost of Christmas Release
This holiday tradition began in 2014 when Gindo received an abundance of fresh Ghost Peppers harvested from local farms. Now, every year, when the chill creeps in with the autumn breeze, and the farmers pluck the final bounty of the season from their fields before the first frost takes hold, we begin the process of crafting our three annual Ghost of Christmas pepper sauces.