Too many cooks spoil the sauce.

I make hot sauces and condiments by hand in micro-batches here in Kitchener-Waterloo, Ontario. There are no middle-men between my crafted sauces and your tastebuds. Every sauce is actually prepared by my hands and is perfected to my taste. My mission is to add quality, flavour, and heat to your meals.

Bajan Tyga

  • Bajan Tyga is my homage to traditional Barbadian (Bajan) mustard, mango, & Scotch bonnet-based hot sauce. I carefully refined/balanced my ingredients to something I feel is puuurrrfect.

    My Barbadian dad introduced me to this amazing island staple when I was a child, and I was hooked!


    Mango, Scotch Bonnet, turmeric, lime, garlic and ghost pepper will have you hooked too.


    Heat: 6/10

  • Bajan Tyga being cooked
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Tomato Brulé

  • I wanted to make my own version of a tourtiere sauce to honor my French-Canadian mum.

    I'm a direct descendant of Étienne Brûlé, famous coureur des bois, so I thought it a fitting name for this sauce filled with the flavours of tomato, Granny Smith apple, garlic, and ghost pepper.

    It's perfect on tourtiere, but it also adds a tangy zip to seafood and cheese boards!


    Heat: 3/10

  • Tourtiere with Tomato Brule
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Envy

  • Envy is a spicy verde sauce with West Indian flavours and balanced heat.

    At it's base, Envy combines tomatillo, jalapeno, cilantro, and lime for a Mexican inspired taste. I balance additional hotter peppers with toasted West Indian spices to make this sauce an Island Son Canada classic.

    Envy will light-up your tacos!

    Heat: 5/10

  • Envy on Ravioli
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Bored In Woodstock Scottish Jerk

  • This collaboration between Shane 'Viking Heat' Hammond and Island Son is highly addictive AND hot! Makes a great marinade or spicy dipping sauce if you like things on the spicy side!

    "Over 20 years ago I moved to Woodstock. I found they had a society of Caribbean and Jamaican groups that enjoyed bbq. I attended their functions and enjoyed their food - the jerk chicken caught my taste buds and I asked how they made it. I got 10 recipes that were all different so I played and added peppers beyond the scotch bonnets they used. After 10 years I developed the Scottish Jerk that won over all of the BBQs with everyone wondering how did this Scottish man do it?" ~ Shane 'Viking Heat' Hammond

    Heat: 8/10

  • Bored In Woodstock Scottish Jerk Chicken
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