Each sauce by this beloved Australian brand is slow cooked and handmade in small batches using all-natural ingredients
The seed for Habanero A Gogo was first planted in the 1990s, when the founders developed a love for growing chillis. Back then, purple tiger and Thai red were some of the few “exotic” seeds available in their homeland of Australia.
Now there’s a staggering array on offer across Aus and the team at Habanero A-Gogo puts them to good use across four sauces that pack a real flavourful punch.
At House of Habanero, we've got Allium Smokehaus, with red jalapeno and red habanero mixed with applewood smoked onion and garlic. And only the brave need try the Superhot Droplets, a tomato and Carolina Reaper-based sauce.
Each of their sauces are slow-cooked and handmade in small batches using all-natural ingredients on the Fleurieu Peninsula in South Australia, containing no artificial preservatives or thickeners.
Fun Facts
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The Habanero A Gogo team uses all the Australian and locally grown ingredients they can find, right down to the sea salt, which is harvested in the great Australian Bight. This also includes Australian gourmet vinegar made using traditional processes
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Chillis such as Trinidad chocolate scorpion, chocolate habanero, 7 pot brain strain yellow, Naga morich, yellow reaper, chocolate reaper and bhut jolokia are used in the sauces
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Orange habanero and mango was the original sauce made years before Habanero A Gogo even existed. At the time, Al liked nothing more than to slather it on a tuna and mayo sourdough sandwich. Once friends and family tried it, they were hooked - and that's how it all began...