Hot Sauces

Three hot sauces. All heat. Zero apologies.

Made from peppers we grow ourselves, bottled in small batches, and sold at the Maryville Farmers Market by people who take hot sauce a little too seriously. Three bottles, three very different kinds of kick. If your favorite sells out, that's deeply tragic — and probably because you showed up at 11:12.

Hot Sauces

Pick your pepper mood: rich fermented depth, classic buffalo bite, or bright vinegar-forward snap. Same farm, same small-batch care, very different kinds of kick.

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Kanga's Kick

🌶🌶🌶 Medium

The one you'll put on eggs. And then everything else.

Fermented serrano peppers, garlic, and brown sugar. Think sriracha, but made by people who actually eat hot sauce. Smooth, tangy, and dangerously versatile.

Fermented depth with a balanced, tangy finish
Smooth and pourable — an everyday workhorse
Heat that builds without punishing you

Good on: eggs, tacos, stir-fry, marinades

Kanga's Bark

🌶🌶🌶🌶 Hot

It will ruin store-bought buffalo sauce for you. Sorry not sorry.

Cayenne-forward with a slightly salty edge. Classic buffalo profile, no fluff. Built for wings but absolutely not picky about where it ends up.

Clean cayenne heat with a proper salty finish
Right consistency for wings, dipping, or tossing
Simple, bold, and seriously satisfying

Good on: wings, fried chicken, fries, sandwiches

Kanga's Bite

🌶🌶🌶🌶🌶 Extra Hot

Tabasco-style with a molasses twist it refuses to explain.

Aged peppers, vinegar-forward, with just enough molasses to make it interesting. Sharp, clean heat that wakes up anything it touches. Classic with a quiet bad influence.

Bright vinegar kick with depth from aged peppers
Molasses adds richness without killing the tang
Thin and splashable — drizzle it on everything

Good on: eggs, oysters, greens, soups

We’ve Been Quietly Smoking Peppers.

This is not a drill. We’re launching two smoked hot sauces, and they are wildly different on purpose. Same small-batch process, same farm-grown peppers, now with real wood-fired depth.

Smoked Habanero is the chaos option: deep smoke up front, then serious heat that keeps climbing like it has something to prove. It is crazy hot, and it is absolutely not pretending to be polite.

Smoked Chipotle is the smoother one: sweet, mild, and loaded with rich pepper flavor. Think smoky warmth without the panic, built for people who want flavor first and heat second.

Stay tuned. Stay hungry. Follow @kangasrunfarm to be the first to know.

Three hot sauces. All heat. Zero apologies.

Kanga's Kick

Kanga's Bark

Kanga's Bite

We’ve Been Quietly Smoking Peppers.

We’re there every Saturday. Are you?