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343 61st St
NY, 11220
United States


Salamander Sauces

Salamander Sauce Company is dedicated to creating all-natural sauces of distinction. Salamander sauces have a wonderful depth and complexity of flavor that unfold tantalizingly, always leaving you wanting more.

All of our sauces are handmade locally in small batches using fresh ingredients sourced from small local farms.

Hot Sauces

As an avid heat seeker, I've learned to appreciate the variety of flavors offered by different peppers, and the many ways they can blend with other ingredients.

I've found, however, that in the majority of hot sauces the fire overwhelms the flavor.

It has become my goal to create sauces where the flavors, like the mythical salamander, dance through the fire without being consumed.

Consumption, after all, is your job.

I invite you to judge whether I have succeeded.


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Join us for spicy cocktails and live music at  Branded Saloon

Join us for spicy cocktails and live music at Branded Saloon

Spicy! Cocktail Competition Brings Out Local Tastemakers 

By Matthew Taub

Timothy Kavarnos and Laura Gaber

Timothy Kavarnos and Laura Gaber

A competition to concoct the spiciest cocktail (using ingredients from local Brooklyn tastemakers) was a hit Monday evening, even if some participants were left fanning their mouths–this reporter included.

Tim Kavarnos, founder of Salamander Sauce Company, teamed up with Laura Gaber of Brooklyn Beef Jerky and Sixpoint Brewing to treat locals to whatever libations participants could whip up at local restaurant “Backyard” in Park Slope.

The winning cocktail was “Salerida,” by Davina Thomasula of Williamsburg.

“Any chance I get to combine black pepper, strawberry and hot sauce, I’ll do so,” said Thomasula, a chef and author who works at

Brooklyn is increasingly becoming known for its quirky, hand-crafted businesses, especially in the culinary realm. Kavarnos, of Sunset Park, founded his sauce company just last year with the help of a kickstarter campaign. Gaber, of Park Slope, worked as a para-legal for years before finally setting her sights on a dream of artisinal beef jerky.

“My father was an entrepreneur, and encouraged me to start my own business,” Gaber said. “I had been cooking it for a year, with friends loving the recipes, when I decided to take the leap.”



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