Low Sodium Hot Sauce
Built with flavor first — so salt becomes optional.
Fresh vegetables. Real fruit. Actual bourbon.
The Sodium Reality
Salamander Sauce
Original: 35mg
Tropical: 50mg
Typical Hot Sauces
Cholula: 110mg
Sriracha: 80–100mg
Three Profiles, All Low Sodium
Whiskey-Infused
Deep, dark, inviting.
Real bourbon deepens everything. Tomato, peppers, and habanero build the base. Then whiskey arrives with banana, golden raisin, and molasses. Complexity without volume.
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Original
The sauce that started it all.
Red bell pepper, carrot sweetness, hickory smoke. Then jalapeño sparks the fire, and habanero takes it deeper. Heat that builds, never burns.
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Tropical
Bright. Bold. Layered.
Eight tropical fruits meet habanero heat. Pineapple and mango lead, with kiwi, grapefruit, banana, lime, and orange rounding it out. Sweet hits spice.
Shop TropicalWhy Is Hot Sauce Usually So Salty?
Salt is the cheapest insurance policy in the food industry. Most commercial hot sauces rely on vinegar-heavy brines and fermentation—processes that concentrate sodium before the sauce is even bottled.
The result is shelf stability, but at a cost. When your base is mostly vinegar, you need salt to make it taste like anything at all. It's a shortcut, not a flavor decision.
We don't rely on brine. We rely on density. Fresh vegetables—red bell peppers, carrots, onions—create natural body and savoriness. When ingredients do the work, salt becomes seasoning instead of structure.
That's how you get hot sauce at 25–50mg sodium per serving that doesn't taste like it's missing something. The flavor was built in from the start.
Common Questions
Is this DASH diet friendly?
Yes. The DASH diet typically limits sodium to 1,500–2,300mg per day. At 25mg per serving, our Whiskey-Infused sauce uses less than 2% of the lower daily limit—compared to 8–12% for most commercial sauces.
Does low sodium mean it tastes bland?
It would if we just removed salt from a standard recipe. We didn't. We built the recipe around vegetables, fruit, and aromatics—so the flavor comes from ingredients, not sodium compensation.
Do you use potassium chloride (salt substitute)?
No. Some low-sodium products use potassium chloride to mimic saltiness, which often leaves a metallic aftertaste. We use real ingredients. No substitutes, no tricks.
Why is your sodium so much lower than Frank's or Cholula?
Different process. Commercial sauces are often vinegar-and-salt brines with peppers added. Ours are vegetable-forward sauces with vinegar for balance. Fresh ingredients create natural savoriness—salt just finishes it.
"When flavor's built right, you don't need to hide behind salt."
Brooklyn-based, Hudson Valley-made. Almost two decades of making it the same way.