NOMAD CHILLI CO: The BBQ Sauce – Smoky Habanero BBQ Hot Sauce – 148ml

The BBQ sauce with a fermented kick

This is Nomad's signature barbecue hot sauce — a smoky-sweet BBQ base built on tomato and balanced with apple cider vinegar, organic agave and molasses, then spiked with their fermented habanero Roja blend. A spice mix perfected over six months gives it a slow-building heat that sits somewhere between a BBQ sauce and a hot sauce.

The flavour

Smoky and sweet up front from molasses and agave, with a tang of apple cider vinegar and a savoury lift of Worcestershire and oregano. The fermented habanero builds a medium, mouth-coating heat that lingers — rich, sticky and moreish.

How to cook with it

• Brush over burgers or ribs in the last few minutes of the cook so it glazes.
• Slather on pulled pork or brisket before serving.
• Use as a marinade base for chicken wings or pork.
• Serve as a dipping sauce for chips, nuggets and grilled skewers.
• Stir a spoonful through baked beans or a burger sauce.

In the bottle

A glossy, dark red-brown sauce with real body — thick enough to cling to a rib and mouth-coating on the tongue. Warm it gently first so it spreads and clings.

Ingredients & Dietary

Ingredients: Tomato paste, Nomad Chilli Co habanero Roja blend, apple cider vinegar, molasses, organic agave syrup, Worcestershire sauce, spices, oregano, sea salt, black pepper, xanthan gum.

Dietary: Contains Worcestershire sauce (which may contain fish and gluten depending on the brand used). No other gluten-containing ingredients listed. Allergens and full statement — always check the physical label.

FAQ

How hot is The BBQ Sauce? It's a medium 4/10 — a slow, mouth-coating burn from fermented habanero that builds gently rather than hitting hard.

Is it a BBQ sauce or a hot sauce? Both — it's a smoky-sweet BBQ base spiked with Nomad's fermented habanero blend, so it glazes like a BBQ sauce but carries real heat.

What do you use The BBQ Sauce on? Burgers, ribs, pulled pork and brisket, as a wing marinade, or as a dipping sauce for chips and skewers.

The Rub Smuggler's Verdict

A sauce that earns its place at the pit. Rub a rack of ribs with Butchers Axe Big Bark Rub, then mop this on in the last fifteen minutes so the sugars glaze instead of scorch, and keep a little Tracklements Strong Horseradish Cream on the table to cut the richness. Late and thin is the only way to sauce.