Peewee Dread's Caribbean-Creole hot sauce, cooked off New Orleans recipes in St. Paul, Minnesota. Every bottle sits on a rung of the heat ladder, so you know what you are buying before you open it.
Five rungs, mild to merciless. Every bottle sits on one.
Five steps, mild to merciless.
7 of 7 bottles
New Orleans BayouChef Pierre's everyday bottle — the one that lives on the table.
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Caribbean heat met the smokehouse and neither one backed down.
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New Orleans BayouFruity going in. Serious on the way out.
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Built for the fish fry.
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Too hot to handle — and too good to put down.
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New Orleans BayouOne drop. Then decide.
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You asked for it.
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Looking for Chef P. Pierre Brown's line? See the New Orleans Bayou collection.
Chef P. Pierre Brown
Peewee's cousin, Chef P. Pierre Brown, owns this line. Three sauces built on the same New Orleans backbone and separated only by how far up the ladder you want to go — the everyday cayenne, the bright habanero, and the Reaper.
See the collection