CRACK FOX HOT SAUCE

Crack Fox Hot Sauce: Davidson Plum Bubblegum

$19.95

Sweet, fruity, bright hot bubblegum nectar. Heroing native rainforest fruit Davidson plums, juicy watermelon, and red Carolina Reaper, she’s a supercharged, bloody hot, sweet chilli sauce. An everything-and-anything kinda gal, this purple mama’s flavour profile is all chilli and fruit, lending her well to whatever you drip her over. A vessel of hot joy, one taste and she’ll stick to you like Hubba Bubba to your shoe.

Ingredients:

  • Ooray Davidson plum (spray free)
  • GMO-free Australian vinegar
  • Watermelon (spray free)
  • Lady Gala apples
  • Crack Fox Farm reapers (spray free)
  • Local eucalyptus honey
  • Pink salt
  • Garlic
  • Lime
  • Goji berries
  • Spices

certified organic

size: 150 ml

Please note: The heat level of this product may vary slightly batch to batch. Crack Fox produces happy chillies that are grown organically in the sunshine, and their heat can be affected by weather conditions.

Allergen Warning: May contain very fine traces of gluten, peanuts, tree nuts, and sesame seeds.


WHO IS CRACK FOX HOT SAUCE?
Born from a love of spice and a dislike for boring food, Crack Fox Hot Sauce was founded by a heat-seeker with a passion for experimenting in the kitchen. Each bottle is brewed in small batches using locally sourced chillies and natural ingredients—no extracts, no artificial stuff, just pure flavour. With sauces that range from citrusy and tangy to straight-up inferno, they’ve got a blend for every heat tolerance—whether you’re a spice rookie or a full-blown fire fiend.

WHY WE LOVE THEM
Because Crack Fox doesn’t do mild. Their sauces are complex, punchy, and designed to turn anything—from tacos to Bloody Marys—into something unforgettable. It’s the kind of heat that makes your taste buds tingle but never overpowers the flavour, which is exactly how we like it.

FUN FACT
Crack Fox’s very first sauce was inspired by a late-night taco run that ended in disappointment. Determined to create a hot sauce that wouldn’t let people down, the founder spent months experimenting with chillies, citrus, and spices—finally nailing the recipe at 2 a.m. with a kitchen full of smoky air and empty milk cartons.


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