SMALL BATCH. BIG ATTITUDE. MADE IN THE KOOTENAYS, BC.
SMOKIN’ DICK’SHOT SAUCE CO. Meet your match

HOMEGROWN HEAT / KOOTENAY SPIRIT

GOOD FOOD.
BAD
INFLUENCE.

A little sweet. A little wild. A whole lot of flavour. Small-batch hot sauce with a name you won’t forget.

Get to know the sauces

Naturally fermented. Shamelessly flavourful.

Four Smokin’ Dick’s hot sauce bottles with colourful illustrated labels on a rustic wooden table
FLAVOUR
FIRST.FIRE FOLLOWS.

IT STARTS WITH A PEPPER.
IT ENDS WITH AN OBSESSION.

THE FLAVOUR LINEUP

PICK YOUR
PERSONALITY.

Five flavours. Plenty of personality.
From fruity and savoury to seriously hot.

01 / THE TROPICAL ONESD.

PINEAPPLE
HABANERO

Sunshine with a sting.

Sweet pineapple meets the unmistakable kick of habanero. A holiday for your taste buds, with a little trouble on the side.

What to put it on
Try it with fish tacos, grilled chicken or a slice of pizza. Start with a splash and take it from there.
02 / THE SMOOTH TALKERSD.

MAPLE MISO
SRIRACHA

Sweet. Savoury. Sneaky.

Maple sweetness, savoury miso and sriracha attitude. The one that invites itself to breakfast, lunch and dinner.

What to put it on
Try a drizzle over rice bowls, eggs or roasted vegetables. Stir a little into mayo for a quick burger sauce.
03 / THE FIRESTARTERSD.

HABANERO
HELLFIRE

SERIOUSLY HOT

Hellfire by name. Hellfire by nature.

This one brings serious heat. A bold habanero sauce for people who like their food properly fiery. Start with a drop.

What to put it on
Try a single drop on tacos, in a bowl of chilli or alongside grilled food. Taste before adding more—this one is seriously hot.
04 / THE GREEN ONESD.

GREEN
JALAPEÑO

Green with attitude.

Green jalapeño takes the lead. A pepper-forward addition to the lineup, ready to shake up your everyday favourites.

What to put it on
Try it on tacos, eggs or a loaded burrito. Stir a little into a dip for your next plate of nachos.
05 / THE BERRY WILD ONESD.

BLACKBERRY
JALAPEÑO

A little berry. A little bite.

Blackberry and jalapeño share the spotlight. Fruity character meets pepper attitude for something a little out of the ordinary.

What to put it on
Try it with grilled cheese, roasted vegetables or a burger. A little on the side makes a good starting point.

Five flavours, made in small batches. Find your favourite—or make room for all five.

CUSTOM SAUCES / CUSTOM LABELS

YOUR FLAVOUR.
YOUR NAME.

A signature sauce for your restaurant. A bottle to remember your big day. Something with your name all over it.

We can create a sauce to your liking, with a flavour and heat level that suit you, finished with custom labels for your business or occasion.

Let’s create your sauce

Tell us your flavour ideas, label plans, approximate quantity and when you need it. We’ll talk through the possibilities.

01 / ON YOUR TABLES

Restaurants & cafés

Bring your own signature heat to the menu. A sauce made to complement your food, with your branding on the bottle.

02 / FOR YOUR BIG DAY

Weddings & special events

Give your guests a little flavour to take home. Personalise your sauce and label with names, a date or a design that fits the occasion.

03 / MAKE IT YOURS

Flavour, heat & labels

Fruity, savoury, mild or fiery—tell us what you have in mind. We’ll work with you on a sauce and custom label that feel like yours.

OUR ROOTS RUN DEEP

MORE THAN
JUST
A NAME.

THE KOOTENAYS · BRITISH COLUMBIA
A red tractor among flower and vegetable beds at the farm
A little patch of the Kootenays. A lot of character.

A cheeky name. A whole lot of care behind it.

We grow our peppers on our biodynamic farm in the Kootenays, British Columbia. From the first seedlings to the final harvest, this is where the flavour begins.

Then we let natural fermentation do its thing, turning our homegrown peppers into small-batch sauces full of flavour and character. Growing takes patience. So does good sauce. We give both the time they deserve.

01

Grow it.

Homegrown peppers from our biodynamic farm.

02

Give it time.

Natural fermentation builds the flavour.

03

Pass it round.

Good sauce belongs on good food.

Trays of young pepper seedlings with handwritten variety labels
01 / THE BEGINNINGSmall starts. Big plans.
A leafy pepper plant growing in a raised bed
02 / GROWING SEASONA little care. A little patience.
A freshly picked orange-red pepper held in a hand in the garden
03 / THE GOOD STUFFHandful of trouble.

DINNER’S NEW BAD HABIT

LESS THINKING.
MORE DRIZZLING.

Pick what’s on your plate.
We’ll give you a place to start.

SWEET HEAT, MEET TACO NIGHT.

Pineapple Habanero

Crispy fish, warm tortillas, crunchy slaw. Finish with a splash of Pineapple Habanero and let dinner get a little loud.

Explore the lineup

YOUR FOOD CALLED.

IT WANTS
SOME DICK’S.

Find your flavour