Sauce Family

Eh, Mild Sauces

Beauty

$12

Third Place winner in the Mild category at Heatwave Expo 2022, Beauty is roasted garlic from our friend's farm paired with extra dark maple syrup and caramelized jalapeno peppers. Beauty is sweet, smoky and very garlic forward with just a hint of heat for our mildest Sorry Sauce.

Fresh Cents

$12

Winner of the 2020 Canadian Hot Sauce Award for Best Jalapeno Sauce, Fresh Cents is crafted around a base of lime, coconut water and Canadian mint with red jalapeno, red bell and red Marconi peppers. It's like a classic verde, but done as a red green sauce.

Soy Un Perdedor

$12

Naturally brewed soy sauce infused with fresh pineapple, mandarin orange, ginger, Asian pears, bamboo shoots and a vegan dashi of kombu and parsnips served up with the mild but present heat of Puerto Rican Yellow habanero peppers.
This Sorry Sauce was based on an original idea from Farmer J of Alpha & Omega, and was crafted as part of a charity cookoff with the Canadian Chapter of the Sons of Fire. Also participating were our friends at Haico's Hot Sauce and Purple Tongue Hot Sauce, and $2 from every bottle will be donated to charity.
If the Dad joke isn't immediately obvious, please try singing the name followed by, "I'm a loser, baby so why don't you kill me?"

Eh Eh, Medium Sauces

Go Mango

$12

My OG sauce is crafted around a base of oranges, mangoes and ginger, and my blend of Bahamian Goat peppers with ghost peppers and aji mango peppers brings a medium heat level to a classic hot sauce that pairs with anything.

Pitter Patter

$12

This unique Sorry Sauce is crafted around Aunt Molly's Ground Cherries, the wonderful garden candy best described as a cherry tomato crossed with a strawberry. This pairs with chamomile and the citrus forward bite of Ho Chi Minh cayenne peppers for a combination that's bright tasting with a balance of tart and sweet. Yellow scorpion and 7 pot caramel peppers round out the burn for a medium heat level.

Curry Curry Hard

$12

Winner of the 2021 Canadian Hot Sauce Award for Best New Sauce, Curry Curry Hard is an adapted dal tadka recipe using curried lentils with our own Amish paste tomatoes and a tadka of toasted spices blended with rice vinegar and fermented habanero peppers. The flavour is just classic curry, and the lentils add a really unique mouthfeel to the medium heat.

Miso Nutty

$12

This Japanese inspired Sorry Sauce uses a base of miso paste and our neighbour's garlic with mirin, ginger, peanuts and fermented habanero peppers for a medium sauce that works as well as a roll dip as it does on a stir fry. We know one guy who even puts it on falafel! (thanks Mike!)

Give'r

$12

Give'r Sorry Sauce is back! The last batch was available exclusively as a condiment at Hometown Hot Dogs, but this batch is for everyone! Give'r uses a blend of fresh Ontario peaches with the citrus forward snap of fatalii and aji limon peppers for a medium heat sauce that's light and versatile.

Squall

$12

This white Sorry Sauce is like a sudden snow storm in a bottle! Crafted around a base of Bartlett pears, ginger and fresh kohlrabi with a unique blend of 6 different white peppers. Aji white fantasy and sugar rush cream peppers start the sweet and fruity heat, then white aji mango and white biquinho peppers step up the burn. White ghost and Yucatan white habanero peppers finish out the fire for a medium heat but delivered as complete capsaicin experience across the mouth, sinus, throat and chest. There's no added salt or sugar, so all you're tasting is goodness!

Eh Eh Eh, Hot Sauces

Cobra Chicken

$12

Cobra Chicken is a recipe I've been refining since the very beginning, and it's become the most complex Sorry Sauce both in ingredients and in depth of flavour. I build a base of our neighbour's garlic with carrots, red onions, malt vinegar and our own cherry tomatoes, then bring the heat through a balance of fresh ghost and fermented habanero peppers. Cobra Chicken is full flavour explosion of sweet, savoury, umami and fire you'll use on everything. It's not a rooster sauce, it's a Cobra Chicken sauce!

Donnybrook

$12

Donnybrook is a simple yet effective Sorry Sauce crafted around fresh peaches, roasted pineapple and scorpion peppers for a sauce that's crisp and fruity, but also delivers the kind of high stick to the back of the throat that'll clear the benches.

Eh Eh Eh Eh, Extreme Sauce

Cherrynobyl

$20

Winner of the 2020 Eternal Flame Award for Best Extreme Sauce and winner of the 2022 Devastator Award From Apex, Cherrynobyl is a careful balance between delicious and utterly terrifying. The base of Niagara black cherries, black cocoa, vanilla bean with elements of lemon, black pepper, coconut water and brown sugar is as delicious as it sounds. But then I add a blend of the hottest peppers in the world with red, yellow and chocolate Carolina Reapers with chocolate bhutlah and Dragon's Breath peppers for a fire that tastes like an accidental core meltdown. And cherries! Is this the hottest, all natural sauce in Canada?
Cherrynobyl goes fast, and there's an annual waiting list for it. Don't miss your chance to burn!

Special Edition Sorry Stuff

Pawpaw Pow

$20

Pawpaw is an almost forgotten treasure, but the tropical trees used to grow wild across Ontario. The pods ripen to a unique fruit combing elements of banana, custard, molasses and mango. I paired this with roasted butternut squash, ginger and spices for a base that balances elements of pumpkin pie with banana bread. Sugar rush peach peppers add sweet notes of fruit, and Madame Jeanette peppers bring a citrus sting to tie it all together. This one of a kind sauce was made in collaboration with Muddy Crops during the autumn of 2021. Don't miss it!

Habanero Infused Maple Syrup

$15

Extra dark maple syrup from a local farm with the reddest habanero peppers we had from the Garden of Apologies. That's it. A recipe is just a combination of ingredients, and this syrup is so good it doesn't need anything else.

Cayenne Powder

$15

The Garden of Apologies produced some of the biggest cayenne peppers I've ever seen, so I dried some out and ground them up into powder. Everyone has tried cayenne powder, but it's a completely different experience with fresh peppers. Sweet, fresh cayenne fire in a 30g shaker bottle.

Smoked Habanero Powder

$15

The 2021 Garden of Apologies produced an incredible number of red habanero peppers, so I smoked some over hickory chips and ground them up into power. Smoky habanero goodness in a 30g shaker bottle. This is one of my staples in my own kitchen.

Smoked Chocolate Moruga Scorpion Power from Sorry Sauce Canadian Hot Sauce

Smoked Chocolate Moruga Powder

Special

Chocolate moruga scorpion peppers have an earthy and fruity flavour before you're pummelled by the brutal waves of heat, so I thought it would be nice to smoke some over apple wood chips. It's probably delicious, but to me, it tastes like a boot in the face. Too hot for general sale. Sheer pain in a 30g shaker bottle.

Shacklands Beerbecue Sauce, Sorry Sauce Canadian Hot Sauce collab with Shackands Brewing

Sugar Shacklands BBQ

$15

Shacklands Brewing Co is an award winning, craft brewery in Toronto with as much expertise in old school punk and metal as they have with Belgian style beers, so when I got a chance for a collab, you know I jumped at it! I used 12 cans of Shacklands Imperial Belgian Porter to rehydrate some orange habanero peppers I'd smoked over a mix of maple and apple chips then blended that with roasted sweet potatoes, maple syrup and my own Amish paste tomatoes for this barbecue sensation. It's both a barbecue sauce and a spicy marinade, and I put it in a wide mouth, 375mL jar so you can get yer basting brush right on in there.

Peach Haskap Chutney

$20

This special Sorry Sauce is truly something unique. Haskaps are a unique fruit, and this chutney gives them a platform to shine. Also known as honeyberries, haskaps grow on honeysuckle bushes in northern climates like ours, and have a tart taste like a cross between a blueberry and a raspberry.
This chutney balances that tartness with fresh Ontario peaches and our own McIntosh apples across curry powder, cinnamon sticks, fresh cloves, ginger and brown sugar into a complex base. Then I added Chernobyl jalapenos and an exclusive ghost / habanero hybrid pepper for a sweet and medium heat level.
If that wasn't enough complexity, I added golden and sultana raisins with pecans just before final blending for extra depth and a bit of texture for the mouthfeel. It's in a wide mouth, 375mL jar in case you end up just eating it with a spoon.
Don't miss this one off batch! 140 jars in total!

Chipotl-eh! Salsa

$15

I ended up with a few extra bushels of Amish paste tomatoes and jalapeno peppers, so I thought I should make a salsa! I smoked some jalapenos over apple chips to make chipotle, then used a base of tomatoes and fresh jalapenos with local sweet corn, black beans and avocado to blend out the flavour bomb. Orange Anaheim peppers and Chernobyl jalapenos add a bit of nice texture and there's a hint of lime to pull it all together. This jar delivers so much flavour, you'll hardly believe it's a 375 mL jar.
This batch is extremely limited. Don't miss it!

Mol-eh!

$12

I hadn't considered making a mole type sauce until my friends at Taste the 4th Sense in St. Jacob's asked me if I could craft one for their store. So here it it, a Canadian take on a traditional Mexican mole sauce. I started with a base of cocoa, peanuts and raisins then added a spice blend with cumin, nutmeg, cinnamon, cloves and more into a complex palette of flavour. A combination of fresh jalapeno and habanero peppers with my own smoked chipotle delivers a medium heat.
Mol-eh! is available exclusively through Taste the 4th Sense and from Sorry Sauce directly.

Retired Classics

Mapalm BBQ

Back soon!

Mapalm BBQ was our stable barbecue sauce for a few years, and it's crafted around my own tomatoes. fresh maple syrup and our neighbour's garlic. The main pepper is a chocolate bubblegum, but it hasn't grown well for a couple of seasons. I've made a new barbecue sauce, but Mapalm BBQ will be back at some point with a new pepper formulation.

Apple-ogies

Retired!

Our place in Mapleton came with a mature Mcintosh apple tree, and we had buckets of apples our first season so I made McIntosh apple hot sauce. The last couple of seasons have seen bud-killing frost in late spring, so we haven't produced enough apples.

100 + 10%

Back soon!

In 2019, I thought this was as hot as I would get with this habanero mash hot sauce. I've used the base of coconut water and bosc pear a few times previously, so I might just make this one again.

Tamarinjury

Back soon!

Grapes, tamarind and scorpion peppers make Tamarinjury a killer roti sauce. I'm hoping to bring this 'un back for 2022 harvest season!

Sorry Sauce Family

Eh, Mild Sauces

Beauty

Fresh Cents

Soy Un Perdedor

Eh Eh, Medium Sauces

Go Mango

Pitter Patter

Curry Curry Hard

Miso Nutty

Give'r

Squall

Eh Eh Eh, Hot Sauces

Cobra Chicken

Donnybrook

Eh Eh Eh Eh, Extreme Sauce

Cherrynobyl

Special Edition Sorry Stuff

Pawpaw Pow

Habanero Infused Maple Syrup

Cayenne Powder

Smoked Habanero Powder

Smoked Chocolate Moruga Powder

Sugar Shacklands BBQ

Peach Haskap Chutney

Chipotl-eh! Salsa

Mol-eh!

Retired Classics

Mapalm BBQ

Apple-ogies

100 + 10%

Tamarinjury