Fury Hot Sauce

Call Directions Website Contact the business

Fury Hot Sauce Canada’s Best Hot Sauce + Hot Sauce Workshops

Our spiciest sauce is a nod to Trinidad & Tobago. There every household has pepper sauce. Recipes are passed down for ge...
10/20/2026

Our spiciest sauce is a nod to Trinidad & Tobago. There every household has pepper sauce. Recipes are passed down for generations. Heat that doesn’t just burn—it builds. Flavour to match. We nailed it.

180+ Days fermented Scotch Bonnet peppers and West Indies Habaneros with Trinidad Scorpion peppers, green mango, bitter melon, charred lime, and chadon beni. The Scorpion is what separates amateurs from veterans—relentless burn, euphoric flavour.

Available now at Walmart 🇨🇦 & furyhotsauce.com 🔥

Fermentation doesn’t just amplify flavour. It transforms it. 🌶️ Microbes turn the sugars in peppers into acids and other...
10/20/2026

Fermentation doesn’t just amplify flavour. It transforms it. 🌶️ Microbes turn the sugars in peppers into acids and other compounds that reshape their aroma, taste and complexity.

The same pepper can smell fruity, floral or cheesy depending on which bacteria gets to work on it. And even that is dependant on many factors including ambient temperatures, salt concentration, fermentation time, vessel and so much more!

Public Service Announcement.Don’t risk under-seasoned, under-spiced or underwhelming food. Stay calm. Locate the nearest...
10/19/2026

Public Service Announcement.

Don’t risk under-seasoned, under-spiced or underwhelming food. Stay calm. Locate the nearest bottle of Fury Hot Sauce. Apply generously.

Find your flavour. Find your Fury 🔥

Trompo is the name of the vertical spit of marinated meats turning in taquerías across Mexico City, tantalizing tastebud...
10/17/2026

Trompo is the name of the vertical spit of marinated meats turning in taquerías across Mexico City, tantalizing tastebuds and hypnotizing us with seductive sizzles as smoke and flame kiss the meat. Al Pastor is perhaps its most famous application — but during our immersive adventures across Mexico we discovered its alter-ego: the trompo negro fuego, commonly called ‘black pastor’. It’s dark, smoky, and built on the ancient Yucatecan recado negro, a spice blend painstakingly made over 24 hours from charred tortillas, spices and Mexican peppers burned to carbon.

Our ‘Trompo’ is built the traditional way. Mulato, Ancho, and Pasilla chiles are charred to true carbon blackness — not toasted, burned. Orange peel, Mexican oregano, cinnamon, clove, allspice, and achiote round it into something that tastes like a wood fire you can savour.

Bitter and rich up front, with a slow, sweet heat that rolls in gradually, then all at once. It’s a symphony of flavour. A spectacle for mind, body and soul.

Get yours now at furyhotsauce.com 🔥

For a while we simply couldn’t make our hot sauces fast enough. We would go into production and break our backs for hour...
10/16/2026

For a while we simply couldn’t make our hot sauces fast enough. We would go into production and break our backs for hours and hours and everything we made would be sold before we even got back to the office. It was a good problem to have but it was a problem nonetheless. We overcame that challenge eventually by scaling up in a big way, and that’s why we’ve been able to keep most flavours in stock most of the time -but alas, we’ve run into the exact same problem with our seasonings.

For the last year or so we just haven’t been able to produce our seasonings fast enough to meet demand. It’s caused us all sorts of logistical challenges and that’s why we’ve hardly promoted them. They’re so tasty and our wholesale partners and customers love them but we need more stock! I’m so excited because I think we’re finally there! Over the last 6 weeks or so we’ve been dialling in the recipes with a new production partner and trying sample after sample inching closer to exactly where we want them. What does that mean? It means all your favourite Fury seasonings like Al Pastor, Habanero Honey, Shawarma and more will be fully stocked this holiday season and beyond! Heck, maybe even before Halloween 👀

We start with local ingredients and then we have fun - Fermented, roasted, pickled, charred, dehydrated - we do it all o...
10/14/2026

We start with local ingredients and then we have fun - Fermented, roasted, pickled, charred, dehydrated - we do it all on our quest for depth of flavour and nuance in each bottle/bite/drop. We’re making premium, handcrafted hot sauce at scale which allows us to offer the best value in the game 🔥Thank you for choosing Fury 🇨🇦

The one that started it all. “Yardie” is patois—Jamaican slang for someone from the yard, the neighbourhood, home. It’s ...
10/13/2026

The one that started it all. “Yardie” is patois—Jamaican slang for someone from the yard, the neighbourhood, home. It’s identity. It’s belonging. It’s the warmth of a culture that puts flavour at the center of everything.

Get it now at furyhotsauce.com 🔥

Had to find a way to burn off the Thanksgiving grub. Decided to check the progress on some of our ferments. Testing and ...
10/12/2026

Had to find a way to burn off the Thanksgiving grub. Decided to check the progress on some of our ferments. Testing and validating ✅👨‍🔬 🔍🔬

Long before we bottled hot sauce, we were on a mission to master Jamaican jerk.It started in the backyard, making marina...
10/11/2026

Long before we bottled hot sauce, we were on a mission to master Jamaican jerk.

It started in the backyard, making marinades and spice blends and chasing the unmistakable flavour of Jamaica — something we could never quite recreate at home. For years, we experimented with smoke, peppers and hard-to-find ingredients, returning to Jamaica in search of the secret.

Along the way, we picked up plenty of tricks. But eventually, we realized that the secret to great Jamaican jerk is Jamaica itself.

It’s the people. The energy around the pit. The perfume of pimento wood smoke drifting through the air. The flowing rum and the pride of a pitmaster putting their own stamp on something so deeply woven into the fabric of the nation.

Every cook has their own way of doing things, but the best understand the pillars: the ingredients you don’t mess with and the traditions you respect. From there, you make it your own and stand behind it.

That’s exactly what we did.

We had no intention of making another jerk marinade. There are plenty of good ones out there. Instead, we set out to make a jerk hot sauce — something that brings those unmistakable flavours to the table instantly, whether you’re dressing up leftovers or firing up the grill.

Scotch bonnet. Thyme. Pimento. Those were never up for debate.

Where we took a few liberties was with charred papaya, tamarind and cask-aged sherry vinegar. Not to reinvent the wheel, but to give it a Fury spin.

Charred papaya brings mellow fruitiness and subtle sweetness. Tamarind adds delicious sweet-sour tension, keeping everything bright and lively. Then there’s the sherry vinegar: rounded acidity, toasted oak and dried-fruit notes that bring depth and hold it all together.

The result is our take on jerk: rooted in the flavours and traditions we fell in love with, with a few unexpected notes of our own.

Available now at furyhotsauce.com 🚒🇯🇲

Address

4391 Harvester Road #12
Burlington, ON
L7L4X1

Telephone

+12892725324

Website

Alerts

Be the first to know and let us send you an email when Fury Hot Sauce posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Fury Hot Sauce:

Shortcuts

Share

Category