POST’s “Bon Merde” House-Made Hot Sauce Collection

Powerful raw recipes with health benefits and impressive heat

After continuously selling out of the hot sauces they were procuring from a friend, POST owner Bobby Stackleather decided he needed to make his own. The restaurant’s new line of house-made hot sauces—called Bon Merde, French for “good shit”—reflect the creativity and attention you’ll find elsewhere on the Alphabet City restaurant’s menu. Stackleather explains, “Our recipe is totally different and raw. This was something I …

Truffle-Infused Hotter Sauce

Made from a unique blend of ripe chili peppers, jalapenos, habanero powder, Mexico-sourced organic agave nectar, black truffles and black truffle oil and a proprietary blend of spices, this hot sauce is a rich option for its heat level—which happens to be 5,000-7,000 on the Scoville heat unit scale. With a deep, roasted roasted flavor, it offers more than mere heat. This year, the brand …

Product of the Pepper: Inside Cholula’s Chapala Factory

The flavors of traditional Mexico translated for an international audience

Set on the northwestern bend of Lake Chapala, in the town the lake is aptly named after, is Cholula Hot Sauce‘s only production facility, SANE—a place they’ve inhabited for more than three generations. Their sauces aren’t the hottest, per the Scoville scale, but they boast the prideful and ritualistic flavors of Mexico‘s matriarchy (in fact, the woman adorning their bottles is an abuelita in the …