Hellfire -Doomed Hot Sauce 147ml

HellfireSKU: 855713005442

Sale price€19.95



Doomed is the Hottest Sauce in the World!!! Spiked with 6.66 million SHU natural pepper extract, this sauce tests out in the lab at 2.76 million Scoville heat units! That’s hotter than any other hot sauce on the market.*

DOOMED starts with some of the hottest peppers in the world, the Trinidad scorpion and red habanero, and adds spices and flavors to bring more than extreme heat levels to your table. This challenging hot sauce is a favorite on The Hot Ones show. Once you taste the pride of Hellfire, you will be DOOMED to try it on everything!

Use DOOMED Hot Sauce with caution and in small quantities.

Heat Level: 15/10
*except straight extracts


The Hottest Hot Sauce in the World! Spiked with 6.66 Million SHU pepper extract.

Made exclusively by Hellfire, DOOMED combines the world’s hottest peppers with a kick of hot pepper extract to make the hottest sauce you’ve ever tasted. Lab tested at 2.76 million on the Scoville scale, DOOMED is an extremely hot sauce that will light you up and really make you feel the burn.

The only other sauces from Hellfire that reach these scorching levels of heat are the hottest sauces in the HELLBOY collection. This one tops them all and is the finishing touch for making blazing hot wings or chili. Just a drop will spice up pasta, burgers, fried chicken, or french fries with the mind-blowing flavor of the world’s hottest peppers combined with the natural balancing spices unique to Hellfire’s recipes.

Do you know a chilihead who says they can take the heat? Set up your own hot wings challenge. With just a dab on your popcorn, sit back and watch them experience the burning sensation and explosion of heat from 2.76 million scovilles of pure chili pepper flavor. Then pronounce them DOOMED to fear no other sauce but this one.


Distilled Vinegar, Water, Red Habanero Pepper Mash, Trinidad Scorpion Pepper Mash, Mustard, 6.66M SHU Pepper Extract, Garlic, Onions, Black Pepper, Salt, Turmeric, and Natural Gum.

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