{"title":"Jalapeno","description":"\u003cp\u003eJalapeño is a medium-heat green chilli from Mexico's Papaloapan region, picked green for a grassy heat or left to ripen red and smoked into chipotle — low-to-medium on the Scoville scale, real warmth rather than a fireball, with a fresh vegetal snap distinct from a dried chilli's heat. It's built for tacos, nachos, wings and pulled pork, plus anything off a smoker that wants a bright, building heat rather than a slow burn; pickled, it's a standout on burgers and cheese boards, and fresh or fermented it carries hot sauces and salsa verde.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/john-henrys-jalapeno-pepper-bbq-rub\"\u003eJohn Henry's Jalapeno Pepper Rub\u003c\/a\u003e for ribs and brisket, \u003ca href=\"\/en-nz\/products\/chuds-bbq-snakebite-spicy-jalapeno-bbq-rub-9-9oz\"\u003eChuds BBQ's SnakeBite\u003c\/a\u003e for a Texas-style vinegar snap, \u003ca href=\"\/en-nz\/products\/meat-mitch-candied-jalapeno-seasoning-rub-sweet-heat-bbq-rub-354g\"\u003eMeat Mitch's Candied Jalapeño Seasoning \u0026amp; Rub\u003c\/a\u003e for a sweet-then-spicy hit on wings, or \u003ca href=\"\/en-nz\/products\/acide-jalapeno-onions\"\u003eAcide's Pickled Jalapeño Onions\u003c\/a\u003e to finish burgers and nachos.\u003c\/p\u003e\n\u003cp\u003eThe range spans rubs, salts, glazes, mustards and hot sauces — from US imports like John Henry's and Meat Mitch through to small-batch Australian makers like Nomad Chilli Co and Heavenly Hell. Around half carry a genuine gluten free tag, and Nomad Chilli Co's Sriracha and Jalapeño Verde are both real fermented hot sauces rather than vinegar-spiked for shortcut heat — check the individual listing for your own dietary needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReal jalapeño, real warmth, no shortcuts.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/spicy\"\u003espicy\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/mexican\"\u003eMexican\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"hardcore-carnivore-texas-jalapeno-salt","title":"HARDCORE CARNIVORE: Texas Jalapeno Salt – 312g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Real jalapeño, a proper seasoned warmth (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 312g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, chicken, eggs, veg, chips — anything wanting a kick\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSalt, with extra attitude\u003c\/h2\u003e\n\u003cp\u003eAs Texan as cowboy boots and smoked brisket, jalapeño salt is the unofficial seasoning of the Lone Star State. Texans like it big and bold, and this shaker is packed with the good stuff — clean, savoury salt lifted by real jalapeño for a proper seasoned heat. It's the everyday shaker that ends up on far more than you'd expect.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eClean, savoury salt up front, then a genuine green-chilli warmth from real jalapeño powder. Punchy but balanced — it seasons and adds a kick in one shake, without any artificial nasties.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShake it over steak, chops or chicken just before cooking for a seasoned, spicy crust.\u003c\/li\u003e\n\u003cli\u003eHit fried or scrambled eggs, avo toast or a breakfast burrito for a morning wake-up.\u003c\/li\u003e\n\u003cli\u003eToss it through hot chips, wedges, popcorn or roast veg.\u003c\/li\u003e\n\u003cli\u003eStir it into any recipe — soups, marinades, dips — that needs a little seasoned heat.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a bloody mary or michelada glass with it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA flaky, jalapeño-flecked seasoning salt with a genuine chilli warmth. Keto friendly, and free-running for easy everyday shaking. (Heads up — real jalapeño powder inside, so don't lean in for a deep sniff!)\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Dehydrated Garlic and Onion, Spices, Jalapeño, Silicon Dioxide (less than 2%, anti-caking).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG, no artificial colours, keto friendly. Always check the physical label for allergens and the most accurate ingredient information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smuggler-sweating-spice.png?v=1782795869\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSalt that bites back — I keep a shaker by the stove and it ends up on far more than it should: steak, eggs, hot chips. Season steaks just before they hit the pan so the salt doesn't draw the moisture out. Serve them with a mop of \u003ca href=\"\/en-nz\/products\/smoke-on-wheels-bootleg-bbq-sauce\"\u003eSmoke on Wheels Bootleg Bourbon BBQ Sauce\u003c\/a\u003e and a sharp swipe of \u003ca href=\"\/en-nz\/products\/drunken-sailor-raspberry-wasabi-mustard\"\u003eDrunken Sailor Raspberry \u0026amp; Wasabi Mustard\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Jalapeño Salt Smashed Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side dish that steals the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg baby potatoes; 3 tbsp olive oil; 2 tsp Hardcore Carnivore Texas Jalapeno Salt; Handful of chopped parsley.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for 15–18 minutes until tender, drain and steam dry for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSmash each one flat on an oiled tray and drizzle with the rest of the oil.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 30–35 minutes until the edges crackle.\u003c\/li\u003e\n\u003cli\u003eShake the jalapeño salt over while they're hot and scatter with parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Seasoning straight out of the oven helps the salt stick to the crispy edges.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Texas Jalapeño Salt?\u003c\/strong\u003e\u003cbr\u003eAround Hub Heat 4\/11 — a real, seasoned jalapeño warmth rather than a searing burn. Enough kick to notice, friendly enough for everyday use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e\u003cbr\u003eSteak and chicken, eggs, chips, popcorn, roast veg — and anywhere a recipe needs a little salt-and-chilli lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it keto and gluten free?\u003c\/strong\u003e\u003cbr\u003eYes — it's keto friendly, gluten free, with no MSG and no artificial colours. Always check the physical label for allergens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there real jalapeño in it?\u003c\/strong\u003e\u003cbr\u003eYes — it's made with real jalapeño powder, which is where that genuine green-chilli warmth comes from.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Texas Jalapeño Salt?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Around Hub Heat 4\/11 — a real, seasoned jalapeño warmth rather than a searing burn. Enough kick to notice, friendly enough for everyday use.\"}},{\"@type\":\"Question\",\"name\":\"What do I use it on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Steak and chicken, eggs, chips, popcorn, roast veg — and anywhere a recipe needs a little salt-and-chilli lift.\"}},{\"@type\":\"Question\",\"name\":\"Is it keto and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's keto friendly, gluten free, with no MSG and no artificial colours. Always check the physical label for allergens.\"}},{\"@type\":\"Question\",\"name\":\"Is there real jalapeño in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it's made with real jalapeño powder, which is where that genuine green-chilli warmth comes from.\"}}]}\n\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":40522731159594,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-jalapeno-salt-312g-front.png?v=1783860990"},{"product_id":"kosmos-q-honey-jalapeno-bbq-sauce","title":"KOSMOS Q: Honey Jalapeno BBQ Sauce – 439g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — sweet honey with a jalapeño edge\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 439g bottle (confirm net weight on the label)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, ribs\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eSweet honey, jalapeño edge\u003c\/h2\u003e\n\u003cp\u003eThe perfect blend of sweet and spicy for the pitmaster in your life. Real, sweet honey up front, a green jalapeño edge behind it — a crowd-pleaser of a sauce, now on the clearance rack.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eReal honey leads, thick and floral-sweet. The middle stays mellow, then fresh jalapeño brings a grassy, green warmth on the finish — sweet first, gentle heat second.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze chicken thighs or wings late so the honey caramelises without scorching.\u003c\/li\u003e\n\u003cli\u003eMop pork ribs in the final minutes for a sweet-hot sticky finish.\u003c\/li\u003e\n\u003cli\u003eBrush over grilled corn or a spatchcock chook.\u003c\/li\u003e\n\u003cli\u003eLeft-field: whisk into a dressing for a honey-jalapeño slaw.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy golden-amber sauce with real honey body — thick, clingy and made to lacquer rather than run.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's published label):\u003c\/strong\u003e Sugar, Water, Tomato Paste, Molasses, Red Jalapeno Puree (Red Jalapeno Pepper, Salt, Vinegar), Honey, Distilled Vinegar, Peach Juice Concentrate, Salt, Corn Starch, Jalapeno Peppers, Chili Pepper, Smoke Flavor, Tamarind Puree, Onion Powder, Spices, Paprika, Garlic Powder, Natural Flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium — honey-sweet with a fresh jalapeño edge on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Chicken, pork and ribs — anything that suits sweet, gentle heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/541_hungry-honey-drumsticks.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's tip: keep this one for the last ten minutes on chicken — the honey wants a gentle heat, not a bonfire, or it'll turn bitter. For a fruitier finish, run it alongside \u003ca href=\"\/en-nz\/products\/smokin-mangoes-bbq-mango-habanero-rib-glaze\"\u003eSmokin Mangoes Mango Habanero Rib Glaze\u003c\/a\u003e. The whole \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q line\u003c\/a\u003e is on the plank. Season the thighs first with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-chilli-citrus-charge-rub-300g\"\u003eLow N Slow Basics Chilli Citrus Charge Rub\u003c\/a\u003e so the honey has something zesty to cling to.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Jalapeño Slaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch with a sting in the tail.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ small cabbage, finely shredded; 1 carrot, grated; 3 tbsp Honey Jalapeño; 3 tbsp mayonnaise; 1 tbsp cider vinegar.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the sauce, mayo and vinegar together.\u003c\/li\u003e\n\u003cli\u003eToss through the cabbage and carrot.\u003c\/li\u003e\n\u003cli\u003eRest in the fridge for 15 minutes before serving with anything off the grill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium, honey-sweet with a fresh jalapeno edge on the finish.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken, pork and ribs, anything that suits sweet, gentle heat.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":40542411751466,"sku":"KOS-HNY-JALA-Singlev2","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-honey-jalapeno-bbq-sauce-439g-front.png?v=1783982462"},{"product_id":"four-monkeys-bbq-cherry-apple-rib-glaze","title":"FOUR MONKEYS BBQ: Jungle Juice Cherry Apple Jalapeño Rib Glaze – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — sweet cherry and apple with a gentle jalapeno warmth\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian made — Melbourne, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten ingredients listed — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, chicken wings, pork loin, chicken thighs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe friendly half of the Jungle Juice pair\u003c\/h2\u003e\n\u003cp\u003eJungle Juice has absolutely killed it on the Australian and New Zealand competition circuits, and this is the approachable one. Cherry and apple concentrate carry the sweetness, jalapeno adds a gentle kick rather than a challenge, and the result is the competition shine without asking anyone at the table to be brave.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eDark cherry leads, sweet and slightly tart. Apple broadens it out through the middle with a cleaner, orchard-fruit brightness, and jalapeno lands last as a soft green warmth that fades quickly. Thick, glossy and genuinely moreish.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBrush it onto ribs in thin coats over the last fifteen minutes so it sets tacky and glossy.\u003c\/li\u003e\n\u003cli\u003eGlaze chicken wings twice on the grill, letting each coat set before the next goes on.\u003c\/li\u003e\n\u003cli\u003ePaint a pork loin in the final ten minutes of a roast, then rest it and slice through the shine.\u003c\/li\u003e\n\u003cli\u003eFold it through a tomato BBQ sauce when you want gloss and fruit without adding real heat.\u003c\/li\u003e\n\u003cli\u003eRogue move: warm it and pour it over roast pork belly bites as a dipping sauce at the table.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thick, dark cherry-red glaze that pours slow and clings. A gentle warm-through loosens it enough to brush into an even coat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Water, sugars, cherry concentrate, apple concentrate, jalapeno peppers, thickener\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients are listed, but the brand makes no gluten-free claim. Ingredient list above is as printed on the label (via AU stockist Smoked BBQ Co); no allergen statement is published — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/653_lick-lips-cherry-jalapeno-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eLate and thin is the whole instruction — two coats, each one allowed to set before the next, and keep it off the direct heat. Lay the foundation with \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-honey-soy-slammer\"\u003eLow n Slow Basics Honey Soy Slammer Rub\u003c\/a\u003e, then put \u003ca href=\"\/en-nz\/products\/drunken-sailor-whisky-piccalilli\"\u003eDrunken Sailor Whisky Piccalilli Relish\u003c\/a\u003e on the board to cut the sweetness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cherry-Apple Glazed Pork Loin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOrchard on the outside, juicy on the inside.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg boneless pork loin; 1 tbsp oil; 2 tsp salt and cracked pepper; ⅓ cup Jungle Juice Cherry Apple Jalapeño Rib Glaze.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and season the loin all over.\u003c\/li\u003e\n\u003cli\u003eRoast or cook indirect at 180°C for about 60 minutes until the centre reaches 63°C.\u003c\/li\u003e\n\u003cli\u003eBrush with glaze twice in the last 15 minutes, letting the first coat set before the second.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before slicing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs this the mild one?\u003c\/strong\u003e\u003cbr\u003eComparatively, yes. The jalapeno gives a gentle warmth rather than the habanero climb of the Pomegranate version.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it suit best?\u003c\/strong\u003e\u003cbr\u003ePork and chicken — ribs, wings and thighs especially, where the fruit sugars can set into a shine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStraight from the bottle or mixed?\u003c\/strong\u003e\u003cbr\u003eEither. Pour it straight for a clean fruit glaze, or fold it through your usual BBQ sauce for gloss and sweetness.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Is this the mild one?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Comparatively, yes. The jalapeno gives a gentle warmth rather than the habanero climb of the Pomegranate version.\"}}, {\"@type\": \"Question\", \"name\": \"What does it suit best?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork and chicken — ribs, wings and thighs especially, where the fruit sugars can set into a shine.\"}}, {\"@type\": \"Question\", \"name\": \"Straight from the bottle or mixed?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Either. Pour it straight for a clean fruit glaze, or fold it through your usual BBQ sauce for gloss and sweetness.\"}}]}\u003c\/script\u003e","brand":"FOUR MONKEYS BBQ","offers":[{"title":"Default Title","offer_id":40544122437674,"sku":"FMG002","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/four-monkeys-bbq-cherry-apple-jalapeno-rib-glaze-250ml-front.png?v=1784892609"},{"product_id":"fancy-hanks-jalapeno-peach-hot-sauce","title":"FANCY HANKS: Jalapeno \u0026 Peach Hot Sauce – 200ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — 2\/4 on the Fancy Hank's scale, sweet then warm (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — 76% or more Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork sausages, grilled chicken, tacos, cheese boards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:2px solid #F5A623;border-radius:8px;padding:12px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eAward\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBronze Medal\u003c\/strong\u003e — Australian Food Awards, 2018.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003eEvery sauce in the Fancy Hank's debut range took a medal the year it launched.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe middle child that quietly runs the family\u003c\/h2\u003e\n\u003cp\u003eGreen jalapeño at 24% against sweet peach at 13%, sitting exactly where most people actually want their hot sauce to live — enough heat to know it's there, enough fruit to keep eating it. Fancy Hank's serve it with their Andouille pork sausage, and once you've had that combination the bottle stops being optional.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePeach and pear juice land first, sweet and soft, then green jalapeño cuts in with that grassy, fresh-chilli bite that dried chilli never manages. Onion, garlic and a little tomato build a savoury floor underneath, and white vinegar keeps the whole thing bright. The heat arrives late, sits in the middle of the tongue and clears cleanly.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplit a fat pork sausage down the middle, char the cut face on the grill and spoon this straight into the split.\u003c\/li\u003e\n\u003cli\u003eToss it through grilled chicken thighs with a squeeze of lime while they're resting.\u003c\/li\u003e\n\u003cli\u003eUse it as the only thing on a fish taco besides slaw — the peach does the job a mango salsa would.\u003c\/li\u003e\n\u003cli\u003eWarm it gently and pour over a wheel of baked brie. Watch it disappear in ninety seconds.\u003c\/li\u003e\n\u003cli\u003eShake it into a pan of fried potatoes at the last second so it glazes rather than steams.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eMurky green-gold, medium bodied, with visible flecks of chilli through it. It pours in a proper stream rather than a splash — easier to control over a plate.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e White Vinegar, Green Jalapeno Chilli (24%), Peaches (13%) [Peaches (60%), reconstituted pear juice (39%), Food Acid (330) Antioxidant (300)], Onion, Water, Garlic, Sugar, Salt, Tomato, Xanthum Gum (415).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Preservative free. No gluten. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/675_fanning-peach-tacos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003ePeach and jalapeño is the pairing everyone claims to have invented, and this is the bottle that actually earns it. Rub the ribs with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker\u003c\/a\u003e, cook them out, and hit the slices with a pinch of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoked Sea Salt Flakes\u003c\/a\u003e before this goes anywhere near them. Salt first, sauce second — do it the other way and you'll taste neither.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Split-and-Charred Snag Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChar the cut, fill the gap, take the credit.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 thick pork sausages; 6 hot dog rolls; ½ cup Jalapeno \u0026amp; Peach Hot Sauce; 1 cup slaw.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the sausages over medium heat until they reach 71°C.\u003c\/li\u003e\n\u003cli\u003eSplit each one lengthways, press the cut face onto the hot grill for a minute to char.\u003c\/li\u003e\n\u003cli\u003eTuck into rolls with slaw and spoon the sauce straight into the split.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eMedium — 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot. On Hub Heat it rates 5\/11.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sweet?\u003c\/strong\u003e\u003cbr\u003eYes, but balanced. Peach and pear juice up front, then green jalapeño cutting through it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat has it won?\u003c\/strong\u003e\u003cbr\u003eA Bronze Medal at the 2018 Australian Food Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e\u003cbr\u003ePork. Fancy Hank's serve it with their Andouille sausage, and it's excellent on grilled chicken and fish tacos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it Australian made?\u003c\/strong\u003e\u003cbr\u003eYes — made in Australia from 76% or more Australian ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003cbr\u003eIt's labelled no gluten. Always check the physical label if you're coeliac.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Fancy Hank's Jalapeno \u0026 Peach Hot Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium — 2 out of 4 on the Fancy Hank's scale. It sits between the cayenne and watermelon and the habanero and carrot. On Hub Heat it rates 5\/11.\"}},{\"@type\":\"Question\",\"name\":\"Is it sweet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, but balanced. Peach and pear juice up front, then green jalapeno cutting through it.\"}},{\"@type\":\"Question\",\"name\":\"What has it won?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A Bronze Medal at the 2018 Australian Food Awards.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pork. Fancy Hank's serve it with their Andouille sausage, and it is excellent on grilled chicken and fish tacos.\"}},{\"@type\":\"Question\",\"name\":\"Is it Australian made?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes - made in Australia from 76% or more Australian ingredients.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's labelled no gluten. Always check the physical label if you're coeliac.\"}}]}\n\u003c\/script\u003e","brand":"FANCY HANKS","offers":[{"title":"Default Title","offer_id":40550259195946,"sku":"706458","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fancy-hanks-jalapeno-peach-hot-sauce-200ml-front_4f42b497-4b84-4b90-98be-6ec1a04a46a9.png?v=1792926890"},{"product_id":"low-n-slow-basics-jalapeno-whiskey-bbq-sauce","title":"LOW N SLOW BASICS: HOOK SHOT Jalapeno \u0026 Whiskey BBQ Sauce - 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — smoky warmth, a gentle jalapeño kick (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml glass bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in South Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains approx 1% alcohol (bourbon whiskey 2%, per the brand's ingredient list) — always check the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, pork ribs, burgers, chicken\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSmoke, jalapeño and a slug of whiskey\u003c\/h2\u003e\u003cp\u003eHook Shot is Aaron Palmer's signature BBQ sauce — smoky and sweet, spiked with jalapeño and a slug of whiskey for depth. A gentle kick (Hub Heat 2\/11) keeps it friendly, and it clings to anything off the grill, from brisket and ribs to a late-night burger.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet, smoky tomato leads, whiskey and molasses add a boozy, caramelised depth through the middle, and a soft jalapeño warmth lingers on the finish. Rich and moreish with a gentle kick — a sauce that flatters beef and pork without stealing the show.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush onto brisket or ribs in the last 15 minutes so the sugars glaze instead of burn.\u003c\/li\u003e\n\u003cli\u003eSlather over a burger or pulled pork roll.\u003c\/li\u003e\n\u003cli\u003eUse as a dipping sauce for wings, chips or sausages.\u003c\/li\u003e\n\u003cli\u003eStir a spoonful into a marinade or into caramelised onions.\u003c\/li\u003e\n\u003cli\u003eServe on the side of a grazing or barbecue board.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy, deep red-brown sauce with a smooth, pourable body — thick enough to cling to ribs and coat a burger, loose enough to brush on late. Give it a good shake first.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (as published by Low n Slow Basics):\u003c\/strong\u003e Sugar, Vinegar, Tomato, Worcestershire Sauce, Water, Onion, Jalapeno (3%), Molasses, Bourbon Whiskey (2%), Honey, Garlic, Oregano, Starch, Vegetable Gum (Xanthan), Acidity Regulator, Alcohol (approx 1%).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains approximately 1% alcohol (whiskey). No allergen statement is published by the brand — always check the physical label if you are sensitive.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is Hook Shot?\u003c\/strong\u003e It sits at a gentle Hub Heat 2\/11 — smoky warmth with a soft jalapeño kick, not a fierce burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain alcohol?\u003c\/strong\u003e Yes — it is made with whiskey and contains roughly 1% alcohol (bourbon whiskey is 2% of the recipe, per the brand). Allergens should be confirmed from the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I use it on?\u003c\/strong\u003e A finishing and dipping BBQ sauce for beef, pork, chicken, ribs and burgers. Brush it on in the last 15 minutes so it glazes, or serve it on the side.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in South Australia by Aaron Palmer's Low n Slow Basics.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/754_cheers-whiskey-jalapeno-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says a good BBQ sauce earns its keep late — brush it thin in the last fifteen minutes so the sugars glaze instead of burn. Rub the cook first with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e, sauce it with this, then top the burger with \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hook Shot Sticky Snags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSnag-in-bread, upgraded to first class.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 8 thick pork or beef sausages; 1 onion, sliced; ½ cup Hook Shot BBQ Sauce; 8 hot dog rolls.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCook the snags over medium heat for 12–15 minutes, turning often, until 71°C inside.\u003c\/li\u003e\n\u003cli\u003eFry the onion alongside until soft and golden, then stir through 2 tablespoons of the sauce.\u003c\/li\u003e\n\u003cli\u003eBrush the snags with sauce for the last 2 minutes, then load into rolls with the saucy onions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Saucing late gives a sticky glaze without burning the sugars.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Hook Shot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It sits at a gentle Hub Heat 2\/11 — smoky warmth with a soft jalapeño kick, not a fierce burn.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain alcohol?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it is made with whiskey and contains roughly 1% alcohol (bourbon whiskey is 2% of the recipe, per the brand). Allergens should be confirmed from the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use it on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A finishing and dipping BBQ sauce for beef, pork, chicken, ribs and burgers. Brush it on in the last 15 minutes so it glazes, or serve it on the side.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in South Australia by Aaron Palmer's Low n Slow Basics.\"}}]}\u003c\/script\u003e","brand":"LOW N SLOW BASICS","offers":[{"title":"Default Title","offer_id":40576628686890,"sku":"LSHSJW","price":14.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/low-n-slow-basics-hook-shot-jalapeno-whiskey-bbq-sauce-250ml-front_f2f03bc6-3d4c-432f-ac31-3800ed0c37d7.png?v=1783379590"},{"product_id":"smokes-seasoning-jalapeno-salt-185g","title":"SMOKES SEASONING: Jalapeno Salt – 185g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — a proper jalapeño bite (Hub Heat 8\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 185g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Alberta, Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Fried eggs, hot chips, corn, tacos, chicken and fish\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eGreen heat you'll put on everything\u003c\/h2\u003e\u003cp\u003eSimple, spicy and full of flavour — Jalapeño Salt is the shaker that never quite makes it back to the cupboard. Bright green flecks, a clean salt hit and a real jalapeño kick that wakes up anything it lands on.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eClean sea salt up front, then the jalapeño builds — grassy, green and genuinely hot at Hub Heat 8\/11. Not smoky, not sweet; just salt and chilli doing exactly what you want them to.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eShower over fried eggs, avo toast and breakfast spuds\u003c\/li\u003e\n\u003cli\u003eHit hot chips, wedges and corn on the cob straight out of the oil\u003c\/li\u003e\n\u003cli\u003eFinish tacos, nachos, guac and grilled chicken with a green kick\u003c\/li\u003e\n\u003cli\u003eRim a margarita or michelada for a spicy edge\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA fine, green-flecked salt — free-flowing and quick to scatter. Looks the business on anything pale (eggs, rice, fries) and smells like fresh-cut jalapeño the second you pop the lid. Heat sits at a genuine Hub Heat 8\/11.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, jalapeño powder, salt, dehydrated parsley, canola oil, silicon dioxide (anti-caking).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy; may contain traces of gluten (wheat) and peanut — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/607_licking-lips-jalapeno-corn.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThis is the shaker I'd smuggle to the breakfast table and never give back. Green, hot and moreish on everything from eggs to tacos. Cook with \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/loot-n-booty-everything-rub-all-purpose-championship-rub-397g\"\u003eLoot N' Booty: Everything Rub\u003c\/a\u003e, then bring the party home with a spoon of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor: Jalapeño \u0026amp; Tequila Relish\u003c\/a\u003e. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Jalapeño Smashed Avo Brekkie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBreakfast with a green-flecked wake-up call.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 slices sourdough; 1 ripe avocado; 2 eggs; ½ tsp Jalapeño Salt; Squeeze of lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToast the sourdough and fry the eggs to your liking.\u003c\/li\u003e\n\u003cli\u003eSmash the avocado with the lemon and spread thickly on the toast.\u003c\/li\u003e\n\u003cli\u003eTop with the eggs and shower over the Jalapeño Salt just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Finishing with the salt keeps the jalapeño bright and green.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA genuine Hub Heat 8\/11 — a proper jalapeño bite. It is a finishing salt, so use it sparingly at the table rather than as a rub.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFried eggs, hot chips, corn on the cob, tacos, nachos, guacamole and grilled chicken. Anything pale that needs waking up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it smoky?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNo. This is the green, grassy, fresh-chilli one. If you want smoke, the Chipotle Salt is the other half of the pair.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook with it or only finish?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinishing is where it shines — the flavour is brightest scattered on at the end. It also works rimmed on a margarita or michelada.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is in it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSea salt, jalapeño powder, salt, dehydrated parsley, canola oil and an anti-caking agent. It contains soy and may carry traces of gluten (wheat) and peanut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A genuine Hub Heat 8\/11 — a proper jalapeño bite. It is a finishing salt, so use it sparingly at the table rather than as a rub.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fried eggs, hot chips, corn on the cob, tacos, nachos, guacamole and grilled chicken. Anything pale that needs waking up.\"}},{\"@type\":\"Question\",\"name\":\"Is it smoky?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. This is the green, grassy, fresh-chilli one. If you want smoke, the Chipotle Salt is the other half of the pair.\"}},{\"@type\":\"Question\",\"name\":\"Can I cook with it or only finish?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Finishing is where it shines — the flavour is brightest scattered on at the end. It also works rimmed on a margarita or michelada.\"}},{\"@type\":\"Question\",\"name\":\"What is in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sea salt, jalapeño powder, salt, dehydrated parsley, canola oil and an anti-caking agent. It contains soy and may carry traces of gluten (wheat) and peanut.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"Default Title","offer_id":40753586044970,"sku":"SMOSJS","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/smokes-jalapeno-salt-185g-front.png?v=1783378000"},{"product_id":"john-henrys-jalapeno-pepper-bbq-rub","title":"JOHN HENRYS: Jalapeno Pepper Rub - 326g","description":"\u003cp\u003e\u003cstrong\u003eThis Jalapeno rub is excellent on ribs, brisket, pork roasts, vegetables, and fajitas.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGet your taste buds ready for a flavour that’s true to Texas! Customers love the perfect balance of sweet heat, making it a beloved choice for anyone who enjoys a delicious Texan twist! \u003c\/p\u003e\n\u003cp\u003eEast Texas flavour is what John Henry had in mind when he created his award-winning barbeque sauces, spices and rubs.\u003c\/p\u003e\n\u003cp\u003eThis is a prerequisite for a Texas Passport. John found that customers liked the mild but wanted more “heat”, like true Texans! \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat Profile: \u003c\/strong\u003eMild-Medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Blended of Sugar, Salt, Brown Sugar, Spices, Paprika, Natural Smoke Flavor, Garlic Powder, Onion Powder, Cayenne Pepper, Jalapeno Powder, Lemon Oil and 1% Sodium Aluminosilicate added as an anti-caking agent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Gluten Free\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e326g Shaker\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/009_triumphant-pulled-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet first, then jalapeño and cayenne turn up the warmth. Mild-medium, and very easy to keep reaching for. Rub pork ribs, smoke them at 125°C for about five hours and glaze the last 30 minutes with \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKosmos Q Honey Jalapeno BBQ Sauce\u003c\/a\u003e. For fajitas, sear sliced chicken hot and finish with a splash of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co Jalapeno Verde\u003c\/a\u003e. A Texas Passport, no questions asked at the border.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Jalapeño Pork Loin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA Sunday roast with a Texan accent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg boneless pork loin; 1 tbsp oil; 2 tbsp Jalapeno Pepper Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil the loin and rub it generously all over. Let it sit 30 minutes.\u003c\/li\u003e\n\u003cli\u003eCook indirect at 150°C for about an hour until it reaches 63°C.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes, then slice thick.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"JOHN HENRYS","offers":[{"title":"Default Title","offer_id":40810168320042,"sku":"JHJPP","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/JohnHenrysJalapenoPepperTHERUBHUB.png?v=1764078883"},{"product_id":"danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml","title":"DANNY BALBOAS: Snake Oil - Jalapeno, Pineapple \u0026 Lime Hot Sauce - 200ml","description":"\u003cp\u003e\u003cstrong\u003eStep right up for this most audacious, tenacious and decidedly flirtatious tonic! No flim flam here, just bright and fresh jalapeno with zingy pineapple and lime! \u003c\/strong\u003e\u003cstrong\u003eYessir, it’s revitalising and universally tantalising!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUSE FOR:\u003c\/strong\u003e Mexican, Fish, Chicken, Salad or Coleslaw dressing, Jamaican (Jerk), Eggs.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHEAT: \u003c\/strong\u003eMedium\/Hot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e Jalapeno (48%), Pineapple Juice (29%), Lime (1%), Vinegar, Maple Syrup, Garlic, Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eALLERGENS:\u003c\/strong\u003e Vegan Friendly, Gluten Free\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE:\u003c\/strong\u003e 200ml Glass Bottle    \u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/147_amazed-cracking-lobster-claw.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBright green jalapeño, zingy pineapple and lime: the only tonic on the market I'd actually vouch for. Rub chicken thighs with \u003ca href=\"\/en-nz\/products\/atomic-chicken-jamaican-jerk-seasoning-rub\"\u003eAtomic Chicken Jamaican Jerk Seasoning\u003c\/a\u003e, grill them over hot coals to 75°C and splash this on while they rest. For fish tacos, dust snapper with \u003ca href=\"\/en-nz\/products\/ember-republic-rhino-veld-tide-fire-seafood-rub-200g\"\u003eEmber Republic Rhino Veld \u0026amp; Tide Fire Seafood Rub\u003c\/a\u003e, sear two minutes a side and let a few drops do the talking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Snake Oil Slaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eStep right up, cabbage. You're the star now.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ¼ cabbage, finely shredded; 1 carrot, grated; 3 tbsp Snake Oil; 3 tbsp mayonnaise; 1 tbsp lime juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the Snake Oil, mayo and lime juice together.\u003c\/li\u003e\n\u003cli\u003eToss through the cabbage and carrot.\u003c\/li\u003e\n\u003cli\u003eRest 10 minutes before serving so the dressing softens the cabbage slightly.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The pineapple and lime do the job of sugar and vinegar in a classic slaw dressing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"DANNY BALBOAS","offers":[{"title":"Default Title","offer_id":42334727110698,"sku":"DBSO200","price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/DBSnakeOil.png?v=1733010480"},{"product_id":"meat-church-holy-voodoo-seasoning","title":"MEAT CHURCH: Holy Voodoo – Cajun-Inspired BBQ Seasoning (369g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Cajun warmth with jalapeño (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 369g shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free (contains MSG) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Poultry, ribs, veg, smoked turkey\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHoly Voodoo: the Cajun seasoning that turns a tray of wings into a religious experience\u003c\/h2\u003e\n\u003cp\u003eMeat Church Holy Voodoo is a Cajun-inspired BBQ seasoning with paprika, garlic and jalapeño from Matt Pittman's Meat Church in Waxahachie, Texas, made for poultry, ribs, veg and smoked turkey. It lands a savoury, jalapeño-warm bite, and one shake in, the whole tray smells like a Cajun kitchen mid-service.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003ePaprika and Cajun spice lead the charge, backed by a whisper of brown sugar that keeps the front end rounded rather than sharp. Garlic and onion build the middle, and dehydrated jalapeño carries the finish — a real, building warmth rather than a one-note chilli hit. Bold enough to stand alone, layered enough to survive a glaze on top.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDry-brine a whole chicken or a tray of wings the night before so the salt and spice pull moisture back in before they hit the smoker.\u003c\/li\u003e\n\u003cli\u003eCoat pork ribs under a thin mustard binder, smoke low and slow, then hit them again halfway through for a second layer of Cajun bark.\u003c\/li\u003e\n\u003cli\u003eToss it through roasted corn, capsicum and okra for a Cajun veg side that holds its own next to the main event.\u003c\/li\u003e\n\u003cli\u003eRogue move: season popcorn with it straight out of the bag — the jalapeño and paprika turn a servo snack into something worth guarding.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm, brick-red seasoning with visible fleck from the paprika and dehydrated jalapeño. Fine enough to shake evenly, textured enough to build a proper crust on skin.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, sugar, brown sugar, spices including paprika, dehydrated garlic, dehydrated jalapeño, monosodium glutamate, dehydrated onion, canola oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains monosodium glutamate. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/021_buffalo-wings.png?v=1783006083\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery wing tray needs a seasoning that talks back, and this is the one that does it best — Cajun heat that builds instead of screaming, no passport required. Mop it late with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ Sauce\u003c\/a\u003e for a sticky finish, or cut the richness with \u003ca href=\"\/en-nz\/products\/mama-melisse-homemade-mustard-200g\"\u003eMama Melisse's Mama Mustard\u003c\/a\u003e on the side. Go easy on the glaze over direct heat — that sugar catches fast.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cajun Chicken Marylands\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBayou heat, backyard address.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 chicken marylands; 2 tbsp Holy Voodoo; 1 tbsp oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the marylands the night before and leave them uncovered in the fridge.\u003c\/li\u003e\n\u003cli\u003eBrush with oil and smoke at 135°C for about 1½ hours.\u003c\/li\u003e\n\u003cli\u003eFinish at 200°C for 10–15 minutes until the skin crisps and the thigh reads 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e An overnight dry-brine seasons right through and dries the skin so it crisps.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWhat does Holy Voodoo taste like?\u003c\/h3\u003e\n\u003cp\u003eSavoury Cajun spice and paprika up front, a touch of brown sugar sweetness through the middle, and a building jalapeño heat on the finish. Bold and layered rather than straight hot.\u003c\/p\u003e\n\u003ch3\u003eHow hot is Holy Voodoo?\u003c\/h3\u003e\n\u003cp\u003eA genuine Hub Heat 4\/11 — noticeably warmer than an everyday all-purpose rub, but built for flavour rather than pure fire. Comfortable for most eaters, especially over food that carries fat like skin-on poultry or pork ribs.\u003c\/p\u003e\n\u003ch3\u003eDoes Holy Voodoo contain MSG?\u003c\/h3\u003e\n\u003cp\u003eYes — monosodium glutamate is listed on the label alongside the spice blend. It's gluten free. Always check the physical label for full details.\u003c\/p\u003e\n\u003ch3\u003eWhat's the best way to use it on chicken?\u003c\/h3\u003e\n\u003cp\u003eDry-brine the chicken uncovered overnight with a light coat of Holy Voodoo, then season again just before it goes on the smoker or grill for the best bark and skin colour.\u003c\/p\u003e\n\u003ch3\u003eIs Holy Voodoo gluten free?\u003c\/h3\u003e\n\u003cp\u003eIt's labelled gluten free. Note it does contain MSG (monosodium glutamate is on the ingredients list). Always check the physical label.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"What does Holy Voodoo taste like?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Savoury Cajun spice and paprika up front, a touch of brown sugar sweetness through the middle, and a building jalapeno heat on the finish. Bold and layered rather than straight hot.\"}},\n    {\"@type\": \"Question\", \"name\": \"How hot is Holy Voodoo?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A genuine Hub Heat 4\/11 - noticeably warmer than an everyday all-purpose rub, but built for flavour rather than pure fire. Comfortable for most eaters, especially over food that carries fat like skin-on poultry or pork ribs.\"}},\n    {\"@type\": \"Question\", \"name\": \"Does Holy Voodoo contain MSG?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - monosodium glutamate is listed on the label alongside the spice blend. It is gluten free. Always check the physical label for full details.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the best way to use it on chicken?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dry-brine the chicken uncovered overnight with a light coat of Holy Voodoo, then season again just before it goes on the smoker or grill for the best bark and skin colour.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Holy Voodoo gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's labelled gluten free. Note it does contain MSG (monosodium glutamate is on the ingredients list). Always check the physical label.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"13 oz Shaker","offer_id":43909771952170,"sku":"MEAT_CHURCH_HOLY_VOODOO_SEASONING","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-holy-voodoo-cajun-seasoning-13oz-front_c0e60a86-3495-47c5-a859-584cb2c95687.png?v=1786049654"},{"product_id":"heavenly-hell-capones-columbian-gold-jalapeno-mustard-sauce-250ml","title":"HEAVENLY HELL: Capones Columbian Gold Jalapeno Mustard Sauce – 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild–medium — bright jalapeño warmth over tangy mustard\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — family-owned Heavenly Hell\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e pork, hot dogs, pretzels, chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe golden mustard with a green kick\u003c\/h2\u003e\n\u003cp\u003eCapones Columbian Gold is a jalapeño mustard sauce — tangy, golden and laced with bright green chilli warmth. It's the Carolina-gold move for your table: sharp and vinegary enough to cut through fatty pork, mellow enough to slather on a hot dog without setting anyone off.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, tangy mustard leads with a golden, slightly sweet edge, then fresh jalapeño rolls in with a bright, grassy warmth. It's a mild-to-medium heat — a lively tingle rather than a burn — with a zippy vinegar finish that wakes up everything it touches.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSlather over a pulled-pork roll — the tang cuts the richness like a Carolina gold sauce.\u003c\/li\u003e\n\u003cli\u003eBrush onto pork ribs or a shoulder in the last hour for a tangy mustard bark.\u003c\/li\u003e\n\u003cli\u003eSqueeze over hot dogs, brats and pretzels for an instant upgrade.\u003c\/li\u003e\n\u003cli\u003eWhisk into a salad dressing or potato-salad base for a spicy-tangy lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: use as a dip for crumbed chicken, schnitzel or a soft pretzel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA glossy, golden-yellow mustard sauce with a smooth, pourable body and visible flecks of jalapeño. Sharp and bright on the nose, with real cling on the meat.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around a tangy mustard base with jalapeño.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Full dietary statement to be confirmed from the physical label — contains mustard; always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/498_hungry-jalapeno-mustard-dog.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a tangy mustard sauce is the classic partner for sweet-rubbed pork. Rub your shoulder with \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ\u003c\/a\u003e, cook it low, then slather Capones over the pulled meat — sweet bark, tangy finish, that's the Carolina one-two. For the hot-dog tray, a smear of \u003ca href=\"\/en-nz\/products\/drunken-sailor-onion-cranberry-bourbon-relish\"\u003eDrunken Sailor Onion, Cranberry \u0026amp; Bourbon Relish\u003c\/a\u003e alongside makes it a proper spread.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Golden Jalapeno Potato Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe side that steals the main's thunder.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chat potatoes; ⅓ cup mayonnaise; 3 tbsp Capones Columbian Gold sauce; 3 hard-boiled eggs, chopped; 2 spring onions, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBoil the potatoes in salted water for 15 minutes until tender, then halve them while warm.\u003c\/li\u003e\n\u003cli\u003eWhisk the mayo and mustard sauce together.\u003c\/li\u003e\n\u003cli\u003eFold through the warm potatoes with the eggs and spring onions, then chill 30 minutes before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Dressing the potatoes warm lets them soak up the tangy mustard right to the middle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium. The jalapeño brings a bright, grassy warmth rather than serious burn — the mustard tang leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it like a Carolina gold sauce?\u003c\/strong\u003e That's the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeño for a green, lively kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Pulled pork and ribs are the classics, but it's brilliant on hot dogs, brats, pretzels and crumbed chicken.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium. The jalapeno brings a bright, grassy warmth rather than serious burn. The mustard tang leads.\"}},{\"@type\":\"Question\",\"name\":\"Is it like a Carolina gold sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"That is the spirit — a tangy, golden mustard-based sauce. This one adds fresh jalapeno for a green, lively kick.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pulled pork and ribs are the classics, but it is brilliant on hot dogs, brats, pretzels and crumbed chicken.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461917962282,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/bZUtdwdl.png?v=1784649792"},{"product_id":"heavenly-hell-punk-rock-peppers-green-day-hot-sauce","title":"HEAVENLY HELL: Punk Rock Peppers Green Day Hot Sauce","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — bright jalapeño kick, fruit-cooled\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Currumbin-grown chillies — family-owned, multi-award-winning\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, chicken, fish, eggs\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eA salsa verde in a bottle\u003c\/h2\u003e\n\u003cp\u003ePunk Rock Peppers Green Day is a Jalapeño Pineapple Salsa Verde — a bright, green, multi-award-winning hot sauce grown from Currumbin chillies. Fresh jalapeño heat, sweet pineapple and that tangy salsa-verde zip, bottled and ready to green up everything on your plate.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh, grassy jalapeño leads with a lively medium heat, then sweet pineapple rolls in to cool and round it, finishing with a tangy, herbaceous salsa-verde brightness. It's zesty and moreish rather than punishing — the kind of green sauce you pour with a heavy hand.\u003c\/p\u003e\n\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzle over tacos, burritos and quesadillas for instant salsa-verde freshness.\u003c\/li\u003e\n\u003cli\u003eSplash over grilled or fried chicken and hot wings.\u003c\/li\u003e\n\u003cli\u003eSpoon over fish tacos, grilled prawns or ceviche.\u003c\/li\u003e\n\u003cli\u003eCut through a breakfast of eggs, avo and hash browns.\u003c\/li\u003e\n\u003cli\u003eRogue move: blend into a marinade or stir through mayo for a green crema.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid green, pourable sauce with real body and visible chilli — bright and fresh on the nose, with a tangy pineapple lift.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Full ingredient statement to be confirmed from the physical label. Built around Currumbin-grown jalapeño with pineapple. Preservative and additive free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Preservative \u0026amp; additive free. Full dietary statement to be confirmed from the physical label — always check the bottle if you have specific sensitivities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/499_cheers-green-hot-sauce.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: a green, fruity sauce is a taco's best mate. Season your chicken or fish with \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks Taco Rub Seasoning\u003c\/a\u003e before it cooks, then finish the tacos with a heavy pour of Green Day. Doing wings instead? Dust them with \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning\u003c\/a\u003e first so the smoke sits under all that fresh green zip.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Green Day Fish Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFresh catch, louder sauce.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g firm white fish fillets; 1 tsp salt and 1 tbsp oil; 8 small tortillas; 2 cups shredded cabbage; 3 tbsp Green Day hot sauce mixed with ¼ cup mayo.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eOil and salt the fish and grill over high heat for 2–3 minutes a side until it flakes.\u003c\/li\u003e\n\u003cli\u003eWarm the tortillas on the grill for 20 seconds a side.\u003c\/li\u003e\n\u003cli\u003eLoad with cabbage and flaked fish, then drizzle with the Green Day mayo and an extra splash of sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pineapple and jalapeño cut through the richness of the mayo and lift mild white fish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium. The jalapeño gives a bright, lively kick but the pineapple keeps it fresh and approachable — not a super-hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e Like a salsa verde in a bottle — grassy jalapeño, sweet pineapple and a tangy, herbaceous finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Tacos, chicken and fish are the sweet spot, and it's a cracker over eggs and avo at breakfast.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. The jalapeno gives a bright, lively kick but the pineapple keeps it fresh and approachable, not a super-hot.\"}},{\"@type\":\"Question\",\"name\":\"What does it taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Like a salsa verde in a bottle — grassy jalapeno, sweet pineapple and a tangy, herbaceous finish.\"}},{\"@type\":\"Question\",\"name\":\"What is it best on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, chicken and fish are the sweet spot, and it is a cracker over eggs and avo at breakfast.\"}}]}\n\u003c\/script\u003e","brand":"HEAVENLY HELL","offers":[{"title":"Default Title","offer_id":44461918027818,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Pbsoccoi.png?v=1784649921"},{"product_id":"meat-mitch-candied-jalapeno-seasoning-rub-sweet-heat-bbq-rub-354g","title":"MEAT MITCH: Candied Jalapeño Seasoning \u0026 Rub – 354g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet first, spicy second (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 354g (12.5oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, pork ribs, fish, steak, eggs, loaded fries\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eCandied Jalapeño: sweet, spicy, championship-grade\u003c\/h2\u003e\n\u003cp\u003eFrom the world-championship Kansas City team Meat Mitch comes a sweet-heat seasoning the comp circuit can't get enough of. Candied Jalapeño is the \"eat what the judges eat\" rub for anyone who likes a little sugar with their spice.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eSweet candied jalapeño up front, a savoury paprika-and-garlic middle, then a gentle pickled-pepper warmth on the finish. Sweet first, spicy second — moreish all the way through.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eChicken wings, pork ribs, fish, steak, scrambled eggs, roast veg and loaded fries. It turns a midweek cook into something worth talking about.\u003c\/p\u003e\n\u003ch3\u003eIn the shaker\u003c\/h3\u003e\n\u003cp\u003eA coarse, sugar-flecked rub that melts into a sticky, lightly spicy glaze on the grill. Mild-to-medium heat — flavour-forward, never punishing.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, spices (incl. jalapeño chilli pepper, paprika, turmeric), brown sugar, dehydrated garlic, sugar, sodium diacetate, soybean oil, dextrin, modified food starch, natural \u0026amp; artificial green chilli flavour, silicon dioxide (≤2%, anti-caking).\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 12.5oz (354g).\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/508_licking-lips-jalapeno-poppers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEat what the judges eat — sweet then spicy, and I've smuggled it onto everything from wings to scrambled eggs. Toss the wings through \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKOSMOS Q Honey Jalapeño BBQ Sauce\u003c\/a\u003e for a double jalapeño hit, and keep a jar of \u003ca href=\"\/en-nz\/products\/acide-jalapeno-onions\"\u003eAcide Pickled Jalapeño Onions\u003c\/a\u003e on the table for the burgers. — The Rub Smuggler\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sweet-Heat Smoked Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSugar on the way in, a little sting on the way out.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips off; 2 tbsp Candied Jalapeño Seasoning; 1 tbsp neutral oil.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings bone-dry, toss in the oil, then the Candied Jalapeño, and let them sit 30 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for about 1 hour.\u003c\/li\u003e\n\u003cli\u003eCrank the heat to 200°C (or move them over direct heat) for 10–15 minutes, turning, until the skin crisps and they hit 75°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sugar in the rub melts into a sticky glaze once the heat goes up at the end.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44512378355754,"sku":"MM-CANDIEDJAL-354","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/Candied-Jalapeno-Rub-12_5oz.webp?v=1782498171"},{"product_id":"taipan-bbq-oaxaca-bbq-sauce-mild-smoky-sweet-bbq-sauce-250ml","title":"TAIPAN BBQ: Oaxaca BBQ Sauce – 250ml","description":"\u003ch2\u003eSmoky-sweet, family-friendly\u003c\/h2\u003e\n\u003cp\u003eTaipan BBQ's Oaxaca is a mild, all-natural smoky-sweet BBQ sauce made with fresh jalapeño. Gluten free and vegan. Made in Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavour:\u003c\/strong\u003e sweet tomato and molasses, tangy vinegar and a gentle jalapeño warmth. The crowd-pleasing everyday BBQ sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e ribs, pulled pork, burgers, snags and chicken — brush on or serve at the table.\u003c\/p\u003e\n\u003cp\u003eCurated by The Rub Hub from Taipan's Aussie range. \u003ca href=\"\/en-nz\/collections\/taipan-bbq\"\u003ethe full Taipan BBQ range\u003c\/a\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh tomato, sugar, vinegar, fresh jalapeño chilli (5%), fresh garlic, fresh onion, worcestershire sauce, paprika, molasses, mustard powder, sea salt, white pepper.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free. \u003cstrong\u003eHeat:\u003c\/strong\u003e Mild. \u003cstrong\u003eSize:\u003c\/strong\u003e 250ml. \u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia. \u003cem\u003eCheck the physical label before use.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/229_hungry-rib-off-bone.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe crowd-pleaser of the crate: sweet tomato and molasses, a tangy vinegar edge and just a whisper of fresh jalapeño. Dust pork ribs with \u003ca href=\"\/en-nz\/products\/rum-and-que-rib-rocker\"\u003eRum and Que Rib Rocker Pork Rub\u003c\/a\u003e, cook them low, and brush this on for the final half hour. Serve with a bowl of \u003ca href=\"\/en-nz\/products\/acide-bread-butter-zucchini-pickles\"\u003eACIDE Bread \u0026amp; Butter Zucchini Pickles\u003c\/a\u003e to cut through the sticky. Kids and grandparents both sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Weeknight Oven Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNo smoker? No problem. Nobody needs to know.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork baby back ribs, about 1.2kg; 2 tbsp pork rub; ½ cup Oaxaca BBQ Sauce; 2 tbsp apple juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRemove the membrane from the back of the ribs and coat with the rub.\u003c\/li\u003e\n\u003cli\u003eWrap tightly in foil with the apple juice and bake at 150°C for 2½ hours until the bones wiggle.\u003c\/li\u003e\n\u003cli\u003eUnwrap, brush generously with the sauce and bake uncovered at 200°C for 15–20 minutes, brushing once more halfway.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Foil keeps the ribs moist while they go tender; the hot finish sets the sauce sticky.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taipan BBQ","offers":[{"title":"Default Title","offer_id":44515172941866,"sku":"TPN-OAXACA-250","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/taipan-bbq-oaxaca-bbq-sauce-250ml-front.png?v=1787022944"},{"product_id":"chuds-bbq-snakebite-spicy-jalapeno-bbq-rub-9-9oz","title":"CHUDS BBQ: SnakeBite – 280g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — jalapeño with a vinegar snap, bold but not brutal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 9.9oz (280g) shaker\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Austin, Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, no MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, pork ribs, chicken thighs, hot chips\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eHeat you can actually cook with\u003c\/h2\u003e\u003cp\u003eMost spicy rubs make you choose: flavour or fire. SnakeBite doesn't. Chud's took a straight Texas barbecue blend, folded jalapeño and vinegar powder through it, and kept the heat deliberately in check — so you can lay it on thick and still taste the meat underneath. It's for the cook who wants a proper kick without torching everyone at the table.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eIt opens savoury and slightly sweet, then the jalapeño arrives — green, bright, more grassy than fiery. The vinegar powder is the clever bit: it snaps across the middle and cuts the richness of pork fat like a splash of hot sauce baked straight into the rub. Paprika, garlic and onion carry the back end, and the heat lingers as a warm hum rather than a burn.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCoat wings heavily and cook hot until the skin goes glassy — the vinegar tang does the job a wing sauce normally would, with none of the sog.\u003c\/li\u003e\n\u003cli\u003eRub pork ribs the night before and smoke low; the acidity balances the fat all the way through.\u003c\/li\u003e\n\u003cli\u003eSeason chicken thighs and grill over coals for a green-chilli edge that holds up to char.\u003c\/li\u003e\n\u003cli\u003eCut it 50\/50 with a sweet rub on pork shoulder if you want the heat to sit further back.\u003c\/li\u003e\n\u003cli\u003eShake it over hot chips or popcorn straight out of the fryer — it was built for meat, but it's found a second career on the couch.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA deep brick-red blend flecked with green jalapeño and coarse spice. Same uniform grind as the rest of the Chud's line, so it pours even and sticks where it lands rather than clumping into hot pockets of chilli.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Sugar, Spices, Jalapeño, Paprika, Garlic, Onion, Turmeric, Vinegar Powder (Maltodextrin, White Distilled Vinegar, Modified Food Starch), Silicon Dioxide.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG per the brand — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Medium. Chud's describe it as not super spicy on purpose, so you can go heavy on flavour without burning out your palate. Jalapeño-level warmth, not chilli-challenge territory.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does the vinegar do?\u003c\/strong\u003e It adds a sharp tang through the middle that cuts fat — think of a splash of hot sauce built into the rub rather than poured over the top.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e Yes — Chud's carries a gluten-free claim on SnakeBite, along with no MSG.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e A heavy, even coat. The heat is calibrated so a generous hand won't overwhelm the cook.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Blended in Austin, Texas.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/509_thumbs-up-snakebite-burnt-ends.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDon't let the name spook you — this one's got fangs, not venom. Wings, heavy coat, hot fire, and the vinegar does the rest. Then glaze them with \u003ca href=\"\/en-nz\/products\/atomic-chicken-honey-mango-bbq-sauce-250ml\"\u003eAtomic Chicken Honey Mango BBQ\u003c\/a\u003e, because sweet mango running into that green jalapeño bite is the best trade on the whole board. Keep a spoon of \u003ca href=\"\/en-nz\/products\/drunken-sailor-smokey-tomato-relish\"\u003eDrunken Sailor Smokey Tomato Relish\u003c\/a\u003e on the side for the ribs. Contraband, cleared for landing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: SnakeBite Crispy Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNo sauce, no sog, all bite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, split into drumettes and flats; 1 tbsp baking powder; 3 tbsp SnakeBite.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the wings very dry, toss with the baking powder and leave uncovered in the fridge for 1 hour.\u003c\/li\u003e\n\u003cli\u003eCoat heavily with SnakeBite.\u003c\/li\u003e\n\u003cli\u003eCook at 200°C indirect for 40–45 minutes, turning once, until the skin is glassy and crisp and the meat reads 75°C.\u003c\/li\u003e\n\u003cli\u003eServe straight away with lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Baking powder dries the skin so it crisps hard, and the rub's vinegar powder does the job of a wing sauce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium. Chud's describe it as not super spicy on purpose, so you can go heavy on flavour without burning out your palate. Jalapeño-level warmth, not chilli-challenge territory.\"}}, {\"@type\": \"Question\", \"name\": \"What does the vinegar do?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It adds a sharp tang through the middle that cuts fat — think of a splash of hot sauce built into the rub rather than poured over the top.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — Chud's carries a gluten-free claim on SnakeBite, along with no MSG.\"}}, {\"@type\": \"Question\", \"name\": \"How much do I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A heavy, even coat. The heat is calibrated so a generous hand won't overwhelm the cook.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Blended in Austin, Texas.\"}}]}\u003c\/script\u003e","brand":"CHUDS BBQ","offers":[{"title":"Default Title","offer_id":44515174514730,"sku":"CHUDS-SNAKEBITE-99OZ","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuds-bbq-snakebite-spicy-jalapeno-bbq-rub-280g-front.png?v=1784074371"},{"product_id":"loot-n-booty-jolly-roger-jalapeno-garlic-rub-black-bbq-rub-397g","title":"LOOT N' BOOTY: Jolly Roger Jalapeño Garlic Rub – 397g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — jalapeño with attitude\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 14 oz (approx. 397g) jar\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e USA (Arizona)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains wheat \u0026amp; soy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, beef ribs, anything needing bark\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eRaise the Jolly Roger\u003c\/h2\u003e\u003cp\u003eLoot N' Booty's black rub sails under a pirate flag for good reason — it's built for plunder. Activated charcoal (from coconut, of all things) turns this jalapeño-garlic blend jet black, so it builds a dark, dramatic bark that looks like it took twelve hours even when it didn't.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury garlic and onion up front, a genuine jalapeño warmth through the middle, and deep Worcestershire-soy umami on the finish. Competition-tested, backyard proven, and bold enough to hold its own on big beef.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrisket and beef ribs — that black bark is pure theatre\u003c\/li\u003e\n\u003cli\u003ePork shoulder when you want colour and kick\u003c\/li\u003e\n\u003cli\u003eSteaks that need a crust with presence\u003c\/li\u003e\n\u003cli\u003eRoast potatoes for the dinner party flex\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the jar\u003c\/h2\u003e\u003cp\u003eA striking jet-black, medium-grind rub — the activated charcoal does the colour, the jalapeño and garlic do the talking. Fly the flag and light the fire.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, dehydrated garlic and onion, spices, jalapeño powder, monosodium glutamate, activated charcoal (derived from coconut), Worcestershire sauce (vinegar, molasses, corn syrup, salt, caramel colour [contains sulfites], garlic, sucrose, spices, tamarind, natural flavour, maltodextrin), soy sauce powder (wheat, soybeans, salt), natural flavour, and no more than 2% tricalcium phosphate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains wheat and soy. Contains MSG and sulfites — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/848_grin-black-rub-steak.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003ePirates, contraband, a rub that's literally black — this jar and I understand each other. Run it on a brisket and watch your mates assume you've been up since 3am. Pair it with \u003ca href=\"\/en-nz\/products\/butchers-axe-bullseye-beef-rub\"\u003eButchers Axe Bullseye Beef Rub\u003c\/a\u003e for a two-layer bark heist, and keep the \u003ca href=\"\/en-nz\/collections\/loot-n-booty\"\u003erest of the loot\u003c\/a\u003e where I can see it. Slice it onto toasted rolls with a slick of \u003ca href=\"\/en-nz\/products\/the-feedlot-trailblazer-texas-style-bbq-sauce-500ml\"\u003eThe Feedlot Trailblazer Texas Style BBQ Sauce\u003c\/a\u003e and nobody asks questions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Jet-Black Roast Potatoes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe dinner-party flex nobody expects.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.2kg potatoes, peeled and quartered; 3 tbsp olive oil; 2 tbsp Loot N' Booty Jolly Roger Jalapeño Garlic Rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eParboil the potatoes in salted water for 10 minutes, drain and shake in the pot to rough up the edges.\u003c\/li\u003e\n\u003cli\u003eToss with the oil and rub until evenly black.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for 40–45 minutes, turning once, until crisp.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Roughed-up edges catch the rub and turn into crunchy black crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"LOOT N' BOOTY","offers":[{"title":"Default Title","offer_id":44525439221802,"sku":"OW88410","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/OW88410_Hark_Enterprises_ECOMM_0254_8538e8ef-38e9-4cd7-bc50-872c2727117c.jpg?v=1782959374"},{"product_id":"butchers-axe-sweet-heat-bbq-sauce-500ml","title":"BUTCHERS AXE: Sweet Heat BBQ Sauce – 500ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild to medium — real jalapeño warmth over a sweet base\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500ml bottle\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, wings, pork \u0026amp; burgers\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSweet up front, heat on the back\u003c\/h2\u003e\u003cp\u003eSweet Heat takes the smoky-sweet Butchers Axe base and threads real jalapeño through it — the sauce for people who want flavour first and a warm kick second. It glazes ribs and wings sticky and glossy, then leaves a gentle build of chilli that keeps you coming back. Sweet enough for the kids' ribs, warm enough for yours.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSweet tomato, honey and molasses lead, just like the Original, then jalapeño and chilli bring a green, fruity warmth through the middle. Hickory smoke and tamarind keep it savoury underneath, so it finishes sweet-smoky with a slow, moreish heat rather than a sharp burn.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eGlaze ribs or wings in the last few minutes for a sticky, sweet-hot lacquer.\u003c\/li\u003e\n\u003cli\u003eBrush pork belly or chops late for glossy, gently spicy edges.\u003c\/li\u003e\n\u003cli\u003eSpoon it onto burgers and pulled-pork rolls for sweet heat.\u003c\/li\u003e\n\u003cli\u003eStir through a tray of smashed potatoes or beans for a warm kick.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA glossy red sauce, a touch brighter than the Original, with visible flecks of chilli and spice. Thick and clinging, it glazes up sticky under the grill.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomato Puree, White Sugar, Water, Apple Concentrate, Honey, Vinegar, Molasses, Jalapeno Pepper, Worcestershire Sauce, Apple Cider Vinegar, Brown Sugar, Tomato Paste, Tamarind, Hickory Smoke Flavour, Hydrolysed Soy Protein, Caramel Colour (150c), Spices, Onion, Salt, Garlic, Chilli, Paprika, Cumin, Xanthan Gum, Black Pepper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Contains soy. No gluten-free claim is made — always check the physical label.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild to medium — real jalapeño gives a warm, building heat over a sweet base, not a fierce burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat's it best on?\u003c\/strong\u003e Ribs, wings, pork and burgers — anywhere sweet-and-spicy earns its place.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it contain allergens?\u003c\/strong\u003e Yes — it contains soy; always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/216_cheeky-wince-hot-wing.png?v=1783006829\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eThe Smuggler reckons this is the sauce for people who want flavour first and heat second. Glaze ribs or wings late so the sugars set sticky rather than burn — rub them first with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-the-rip\"\u003eCoast N Smoke The Rip Rub\u003c\/a\u003e for a mild-medium base heat, then finish with a pinch of \u003ca href=\"\/en-nz\/products\/four-saucemen-the-chicken-salt-300g\"\u003eFour Saucemen The Chicken Salt\u003c\/a\u003e for crunch on the way out.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sweet Heat Sticky Wings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSweet enough for the kids, warm enough for you.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken wings, tips removed; 1 tbsp oil; 1 tsp salt; ½ cup Sweet Heat BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the wings with oil and salt and cook indirect at 180°C for about 40 minutes until the skin is crisp and they reach 75°C.\u003c\/li\u003e\n\u003cli\u003eToss them through the sauce in a bowl.\u003c\/li\u003e\n\u003cli\u003ePut them back on for 5–10 minutes so the glaze turns sticky.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild to medium — real jalapeño gives a warm, building heat over a sweet base, not a fierce burn.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ribs, wings, pork and burgers — anywhere sweet-and-spicy earns its place.\"}}, {\"@type\": \"Question\", \"name\": \"Does it contain allergens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it contains soy; always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":44526757609514,"sku":"BA-SWEETHEAT","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-sweetheat-front-t.png?v=1783309923"},{"product_id":"four-saucemen-jalapeno-sweet-orange-rub-300g","title":"FOUR SAUCEMEN: Jalapeno \u0026 Sweet Orange Rub - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot — citrusy jalapeño with a proper kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in New Zealand\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, skirt steak tacos, fish, scallops, crayfish and hot wings\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eSunshine and heat in one shaker\u003c\/h2\u003e\u003cp\u003eThis is the jar that makes taco night an event. Bright sweet orange up top, a proper jalapeño kick underneath — the Jalapeno \u0026amp; Sweet Orange Rub brings sunshine and fire to chicken, seafood and anything headed for a warm tortilla.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eZesty sweet-orange citrus leads, then a building jalapeño heat with a savoury base to hold it together. Fruity and fiery at once — lively rather than punishing, but it doesn't hold back.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRub chicken or hot wings and grill hard for a citrus-chilli crust.\u003c\/li\u003e\n\u003cli\u003eSeason skirt steak for tacos and char it fast.\u003c\/li\u003e\n\u003cli\u003eDust scallops, crayfish or firm white fish before searing.\u003c\/li\u003e\n\u003cli\u003eMix through panko to crumb fish for a zesty coating.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the shaker\u003c\/h2\u003e\u003cp\u003eA bright, flecked blend with visible chilli and citrus notes; medium grind that lifts and clings to grilled and seared foods.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients (from the label):\u003c\/strong\u003e Sugar, salt, jalapeño powder, orange peel, spices, citric acid (330), vegetable oil, natural flavours. Recipes can change — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free (as stated by the brand). Allergens and traces — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/828_thumbs-jalapeno-pork.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eBright citrus, then a jalapeño kick that means it — taco night's new headliner. Rub chicken or skirt steak, char it hard, then build the tacos with a smear of \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e and a lash of \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil\u003c\/a\u003e. Heat that tastes like sunshine.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Citrus-Chilli Skirt Steak Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTaco night, but it brought a getaway car.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 700g skirt steak; 3 tbsp Jalapeno \u0026amp; Sweet Orange Rub; 12 small tortillas; 1 cup shredded cabbage; 1 lime, cut into wedges.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steak all over with the rub and rest 20 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill over a very hot fire for 3–4 minutes a side, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice thinly across the grain and pile into warmed tortillas with cabbage and a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Skirt is all about the slice: cutting across the grain makes it tender.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"FOUR SAUCEMEN","offers":[{"title":"Default","offer_id":44526841036842,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fs2-jalapeno-front.png?v=1783438476"},{"product_id":"meat-church-honey-hog-hot-sweet-spicy-pork-poultry-bbq-rub-12oz","title":"MEAT CHURCH: Honey Hog Hot – Sweet \u0026 Spicy Pork \u0026 Poultry BBQ Rub (340g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Sweet with a jalapeño back-heat (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, No MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, pulled pork, chicken, wings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHoney Hog Hot: the sweet Meat Church rub that brought a blade\u003c\/h2\u003e\n\u003cp\u003eMeat Church Honey Hog Hot (the one plenty of people search for as \"hot Honey Hog\") is the sweet-and-spicy version of Honey Hog from Matt Pittman's Meat Church in Waxahachie, Texas, made for pork ribs, pulled pork, chicken and wings. It's the same honeyed backbone, laced with dehydrated jalapeño for a back-palate kick. Run it solo or layer it over the original Honey Hog for a proper competition-style rib.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eHoney leads hard on the front, the same sweetness that made the original Honey Hog a Meat Church staple. Paprika and dextrose round out the middle with a savoury, smoky base. The finish is where this one earns the \"Hot\" — dehydrated jalapeño builds a warm, back-palate heat that arrives after the sweetness rather than fighting it. It tastes hotter straight from the shaker than it eats once it's been through a cook, because the heat mellows and the sugars caramelise into a glossier, sweeter bark.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCoat a rack of pork ribs heavy before a low-and-slow smoke — the honey powder and sugar build a glossy, mahogany bark as the jalapeño heat settles in behind it.\u003c\/li\u003e\n\u003cli\u003eSeason chicken wings before frying or grilling, then toss hot for a sweet-heat wing that doesn't need a separate sauce.\u003c\/li\u003e\n\u003cli\u003eLayer it over the original Honey Hog on a competition-style pulled pork or rib cook for a proper sweet-then-hot double hit.\u003c\/li\u003e\n\u003cli\u003eSeason a whole chicken under the skin as well as on top so the heat carries all the way through, not just on the surface.\u003c\/li\u003e\n\u003cli\u003eRogue move: stir a spoonful through mayo for a jalapeño-honey slaw dressing that'll upstage the ribs it's sitting next to.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA sweet, rust-red rub with visible flecks of dehydrated jalapeño through it. It's free-flowing and layers easily, and like the honey-forward rubs in the range it caramelises fast — build it up over a longer cook rather than blasting it on high heat from the start.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sugar, salt, honey powder (refined syrup, honey), spices (including paprika), dextrose, dehydrated jalapeño, dehydrated garlic, celery, spice extractives, no greater than 2% silicon dioxide (anti-caking agent).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/865_jaw-drop-pulled-pork-std.png?v=1793980128\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSweet enough to get past the kids, hot enough to keep the ribs for yourself. Mop it through the cook with \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas BBQ's Boomtang Sauce\u003c\/a\u003e for gloss without extra fire, then finish the plate with a sharp dab of \u003ca href=\"\/en-nz\/products\/tracklements-fresh-chilli-jam\"\u003eTracklements Fresh Chilli Jam\u003c\/a\u003e to cut the sweetness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Sweet-Heat Spare Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGets past the kids. Keeps the adults honest.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg pork spare ribs; 2 tbsp oil or mustard as a binder; 3 tbsp Honey Hog Hot; ¼ cup honey.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eCoat the ribs in the binder and rub, then smoke at 125°C for 3 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with the honey drizzled over and cook 1½ hours until tender.\u003c\/li\u003e\n\u003cli\u003eUnwrap and cook 20–30 minutes more to set the bark.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The heat mellows over a long cook while the sugars turn glossy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow hot is Honey Hog Hot?\u003c\/h3\u003e\n\u003cp\u003eIt sits at Hub Heat 5\/11 — sweet honey up front with a jalapeño heat that builds on the finish. It's noticeably milder once it's been through a cook than it tastes straight from the shaker.\u003c\/p\u003e\n\u003ch3\u003eCan I run it with the original Honey Hog?\u003c\/h3\u003e\n\u003cp\u003eYes — layering Honey Hog Hot over the original is a proper competition-style move, giving you a sweet base with an extra kick on top rather than replacing one for the other.\u003c\/p\u003e\n\u003ch3\u003eWhat's it best on?\u003c\/h3\u003e\n\u003cp\u003ePork ribs, pulled pork, chicken and wings. It's built for proteins that take well to a sweet, glossy bark with some heat behind it.\u003c\/p\u003e\n\u003ch3\u003eIs it gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes, based on the listed ingredients, and there's no MSG on the panel. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eIs Honey Hog Hot spicy?\u003c\/h3\u003e\n\u003cp\u003eIt has a real but friendly kick: Hub Heat 5\/11 on the Rub Hub Heat gauge. The heat comes from dehydrated jalapeño and builds at the back of the palate after the honey sweetness.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between Honey Hog Hot and the original Honey Hog?\u003c\/h3\u003e\n\u003cp\u003eSame honey powder, sugar, paprika and garlic base. Honey Hog Hot adds jalapeño, lifting it from Hub Heat 2\/11 (Honey Hog) to 5\/11. Honey Hog Hot is a 340g shaker; the original Honey Hog is 354g.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"How hot is Honey Hog Hot?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It sits at Hub Heat 5\/11 - sweet honey up front with a jalapeno heat that builds on the finish. It's noticeably milder once it's been through a cook than it tastes straight from the shaker.\"}},\n    {\"@type\": \"Question\", \"name\": \"Can I run it with the original Honey Hog?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes - layering Honey Hog Hot over the original is a proper competition-style move, giving you a sweet base with an extra kick on top rather than replacing one for the other.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pork ribs, pulled pork, chicken and wings. It's built for proteins that take well to a sweet, glossy bark with some heat behind it.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, based on the listed ingredients, and there's no MSG on the panel. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is Honey Hog Hot spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has a real but friendly kick: Hub Heat 5\/11 on the Rub Hub Heat gauge. The heat comes from dehydrated jalapeño and builds at the back of the palate after the honey sweetness.\"}},\n    {\"@type\": \"Question\", \"name\": \"What's the difference between Honey Hog Hot and the original Honey Hog?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Same honey powder, sugar, paprika and garlic base. Honey Hog Hot adds jalapeño, lifting it from Hub Heat 2\/11 (Honey Hog) to 5\/11. Honey Hog Hot is a 340g shaker; the original Honey Hog is 354g.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529645748266,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-honey-hog-hot-bbq-rub-12oz-front_9c75b3a8-0648-424e-9959-f188943638a0.png?v=1786049684"},{"product_id":"meat-mitch-stay-hot-bbq-sauce-jalapeno-habanero-heat-621ml","title":"MEAT MITCH – Stay Hot BBQ Sauce | Jalapeño \u0026 Habanero Heat | 621ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Jalapeño then habanero; the hottest of the range (Hub Heat 7\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 621ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No HFCS, Gluten Free\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ribs, brisket, wings, burgers, steak\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eStay Hot BBQ Sauce: sweet barbecue with a proper build of heat\u003c\/h2\u003e\n\u003cp\u003eMeat Mitch's hottest — a layered hot BBQ sauce that opens sweet, then keeps climbing. A sweet-spicy base, a bounce of jalapeño, and a finishing hit of habanero mash. Trampoline of flavour, as they say.\u003c\/p\u003e\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eSweet tomato-molasses to start, then aged cayenne, jalapeño warmth and a habanero kick on the back end. Genuinely hot, but still balanced and barbecue-y.\u003c\/p\u003e\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eRibs, brisket, wings, burgers and steak — anywhere you want heat with your sweet. A killer dip for the chilli-heads.\u003c\/p\u003e\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eA glossy, deep-red sauce with a serious, building heat. Hot.\u003c\/p\u003e\n\u003ch3\u003eThe lowdown\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Aged cayenne red peppers, distilled vinegar, water, brown sugar, sugar, tomato paste, apple cider vinegar, salt, spices (including paprika and chili peppers), dehydrated onion and garlic, natural flavors, tamarind extract, vanilla extract, xanthan gum, molasses.\u003cbr\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e No HFCS. Gluten Free.\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 621ml.\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Kansas City).\u003cbr\u003e\n\u003cem\u003eAlways check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/766_grin-spicy-ribs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe hot one — sweet on the way in, habanero on the way out, and worth every bead of sweat. Double the heat by rubbing on \u003ca href=\"\/en-nz\/products\/chuds-bbq-snakebite-spicy-jalapeno-bbq-rub-9-9oz\"\u003eChuds BBQ SnakeBite\u003c\/a\u003e first, and keep a bottle of \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e on the table to put the fire out.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Firecracker Beef Short Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLow, slow, then a slap of habanero.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1.5kg beef short ribs; 2 tbsp salt and pepper mixed 50\/50; ½ cup Stay Hot BBQ Sauce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the ribs and smoke at 125°C for 6–8 hours until a probe slides in like butter, around 95°C.\u003c\/li\u003e\n\u003cli\u003eBrush with Stay Hot for the last 20 minutes.\u003c\/li\u003e\n\u003cli\u003eRest 30 minutes before slicing between the bones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e A plain salt-and-pepper bark lets the sauce bring all the sweet and the heat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Meat Mitch","offers":[{"title":"Default Title","offer_id":44529652662314,"sku":"MM-STAYHOT-621","price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/MM-Stay-Hot-19_6_OZ_LRes_272ee750-e194-4a20-ad43-9242f7fcb4da.jpg?v=1783077772"},{"product_id":"nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml","title":"NOMAD CHILLI CO: Jalapeño Verde Fermented Hot Sauce – 148ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — fresh green jalapeño (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan (as stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, grilled chicken, seafood, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe bright green all-rounder\u003c\/h2\u003e\n\u003cp\u003eJalapeño Verde is Nomad's fermented take on a roasted salsa verde — tangy tomatillos, green jalapeño and a hit of pineapple, all through a six-week ferment. It's the fresh, zippy counterpoint to the red sauces, and a Silver and Bronze medallist across the 2024 Melbourne Royal and Sydney Royal food awards.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, green and lively up front — tomatillo and coriander with a sweet lift of pineapple. Green cayenne and jalapeño bring a gentle, grassy heat through the middle, and it finishes clean and tangy, made to wake a dish up rather than set it alight.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over fish tacos or grilled prawns for instant zing.\u003c\/li\u003e\n\u003cli\u003eDrizzle across roast chicken and charred corn.\u003c\/li\u003e\n\u003cli\u003eStir through sour cream or yoghurt for a quick verde crema.\u003c\/li\u003e\n\u003cli\u003eDress grilled vegetables, tostadas or a burrito bowl.\u003c\/li\u003e\n\u003cli\u003eUse as a marinade splash on chicken thighs before they hit the grill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA vivid green, pourable sauce with a fresh, lightly textured body. The ferment keeps it tangy and rounded rather than raw and sharp.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tomatillo, onion, jalapeño, pineapple, green cayenne, guajillo, pasilla, coriander, ginger, brown sugar, sea salt, black pepper, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Jalapeño Verde?\u003c\/strong\u003e It's a medium Hub Heat 5\/11 — a fresh, grassy green heat that's approachable for most palates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Jalapeño Verde gluten free?\u003c\/strong\u003e Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you use Jalapeño Verde on?\u003c\/strong\u003e It's ideal on fish tacos, grilled chicken and seafood, roast veg and anything that wants a bright, tangy lift.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/684_wink-green-sauce-tacos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge needs a green one, and this fresh tomatillo-and-pineapple number is the pick. Roast a chook rubbed in \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken Charcoal Chicken Seasoning Rub\u003c\/a\u003e, finish the plate with a smear of \u003ca href=\"\/en-nz\/products\/fancy-hanks-banana-ketchup-sauce\"\u003eFancy Hanks Banana Ketchup\u003c\/a\u003e, then splash the Verde over the top — sauce goes on after the cook, never during.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Verde Crema Prawn Tostadas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGreen, zippy and gone in four bites.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g green prawns, peeled; 4 tostadas; ½ cup sour cream; 2 tbsp Jalapeño Verde; 1 avocado, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir the Jalapeño Verde through the sour cream to make a quick verde crema.\u003c\/li\u003e\n\u003cli\u003eOil and season the prawns and grill over high heat for 2 minutes a side, until just opaque.\u003c\/li\u003e\n\u003cli\u003eSpread crema on each tostada and top with avocado and prawns.\u003c\/li\u003e\n\u003cli\u003eFinish with an extra splash of Verde and a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is Jalapeño Verde?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a medium Hub Heat 5\/11 — a fresh, grassy green heat that's approachable for most palates.\"}},{\"@type\":\"Question\",\"name\":\"Is Jalapeño Verde gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.\"}},{\"@type\":\"Question\",\"name\":\"What do you use Jalapeño Verde on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's ideal on fish tacos, grilled chicken and seafood, roast veg and anything that wants a bright, tangy lift.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538510082090,"sku":"NMC-HS-JV-150","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml-front.png?v=1783378520"},{"product_id":"nomad-chilli-co-the-sriracha-sauce-fermented-umami-sriracha-148ml","title":"NOMAD CHILLI CO: The Sriracha Sauce – Fermented Umami Sriracha – 148ml","description":"\u003cdiv style=\"background:#1a1a1a;color:#fff;border-radius:8px;padding:14px 18px;margin:0 0 14px;display:flex;align-items:center;gap:12px;\"\u003e\n\u003cspan style=\"font-size:26px;line-height:1;\"\u003e🏆\u003c\/span\u003e\n\u003cp style=\"margin:0;font-weight:bold;letter-spacing:0.3px;\"\u003eHot Sauce Winner — 2025–2026 Australian Barbecue Alliance Rubs \u0026amp; Sauces Awards\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — clean lingering warmth (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Small-batch, handmade in Ballarat, Victoria\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed (gluten friendly) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Dumplings, eggs, noodles, everything\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAward:\u003c\/strong\u003e Winner, Hot Sauce category — 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026amp; Sauces Awards, presented at Meatstock Sydney 2026\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eSriracha, the long way round\u003c\/h2\u003e\n\u003cp\u003eNomad's twist on the classic — deep umami, bright acidity and a clean, lingering heat. Locally grown red jalapeños and garlic are fermented, then blended ultra-smooth with locally made koji rice and rice wine vinegar for a velvety, mellow-sweet sauce with real earthy depth. It's also an award winner — named Hot Sauce category winner at the 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026amp; Sauces Awards, presented at Meatstock Sydney 2026. A small-batch limited release tied to the local jalapeño season, so it comes and goes.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and rounded up front, with a mellow sweetness and the earthy umami that koji brings. Fermented red jalapeño gives a bright acidity and a clean, medium heat that builds gently — smoother and deeper than a supermarket sriracha.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSqueeze over dumplings, gyoza or bao.\u003c\/li\u003e\n\u003cli\u003eSwirl into fried or scrambled eggs.\u003c\/li\u003e\n\u003cli\u003eStir through noodles, fried rice or a ramen bowl.\u003c\/li\u003e\n\u003cli\u003eWhisk into mayo for a quick sriracha aioli.\u003c\/li\u003e\n\u003cli\u003eGlaze roasted chicken or tofu in the last minutes of cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA smooth, velvety red sauce — thick and glossy, blended fine so it pours clean and clings without lumps.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fermented red jalapeño, garlic confit, koji rice, brown sugar, rice wine vinegar, olive oil, sea salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-containing ingredients listed (gluten friendly). Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is The Sriracha Sauce?\u003c\/strong\u003e It's a medium Hub Heat 5\/11 — a clean, lingering heat balanced by umami and mellow sweetness, so it's punchy but very useable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes it different from normal sriracha?\u003c\/strong\u003e It's fermented and made with koji rice, giving a deeper, earthier umami and a smoother body than a typical sriracha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it always available?\u003c\/strong\u003e No — it's a small-batch limited release tied to the local jalapeño season, so stock is seasonal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHas it won any awards?\u003c\/strong\u003e Yes — it won the Hot Sauce category at the 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026amp; Sauces Awards, presented at Meatstock Sydney 2026.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/486_pointing-sriracha-fried-rice.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eAward-winning and worth the fuss — this one took out the Hot Sauce category at the 2025–2026 Australian Barbecue Alliance Rubs \u0026amp; Sauces Awards at Meatstock Sydney, and it's easy to see why. Grab it while the season's open — koji-fermented sriracha isn't something you find twice. Crumb some chicken in \u003ca href=\"\/en-nz\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Southern Fried Chicken Coating\u003c\/a\u003e, fry it golden, then serve with a pot of \u003ca href=\"\/en-nz\/products\/uncle-mungos-sweet-sour\"\u003eUncle Mungo's Sweet n Sour\u003c\/a\u003e and this over the top. Rest the crumb ten minutes before frying so it holds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sriracha Mayo Gyoza Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrispy bottoms, velvet heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 20 frozen gyoza; ½ cup whole-egg mayonnaise; 2 tbsp The Sriracha Sauce; 1 tsp lime juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the mayo, The Sriracha Sauce and lime juice together.\u003c\/li\u003e\n\u003cli\u003eFry the gyoza flat-side down in a little oil for 2 minutes, add ¼ cup water, cover and steam 5 minutes until cooked through.\u003c\/li\u003e\n\u003cli\u003eUncover and fry 1 minute more to re-crisp, then serve with the sriracha mayo for dunking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is The Sriracha Sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's a medium Hub Heat 5\/11 — a clean, lingering heat balanced by umami and mellow sweetness, so it's punchy but very useable.\"}},{\"@type\":\"Question\",\"name\":\"What makes it different from normal sriracha?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It's fermented and made with koji rice, giving a deeper, earthier umami and a smoother body than a typical sriracha.\"}},{\"@type\":\"Question\",\"name\":\"Is it always available?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's a small-batch limited release tied to the local jalapeño season, so stock is seasonal.\"}},{\"@type\":\"Question\",\"name\":\"Has it won any awards?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — it won the Hot Sauce category at the 2025–2026 Australian Barbecue Alliance (ABA) Rubs \u0026 Sauces Awards, presented at Meatstock Sydney 2026.\"}}]}\n\u003c\/script\u003e","brand":"NOMAD CHILLI CO","offers":[{"title":"Default Title","offer_id":44538515062826,"sku":"NMC-HS-SRI-150","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/nomad-chilli-co-the-sriracha-sauce-148ml-front.png?v=1783378535"},{"product_id":"kosmos-q-peach-jalapeno-rib-glaze","title":"KOSMOS Q: Peach Jalapeño Rib Glaze","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild–medium — sweet peach up front with a building jalapeño kick\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 15.5 oz (440g) squeeze bottle — confirm net weight on the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free \u0026amp; no MSG (per manufacturer) — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Pork ribs, ham, chicken, pork belly\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:2px solid #f59e0b;background:#3a1d0b;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;color:#ffffff;\"\u003e\u003cstrong\u003eClearance — past best-before\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0;color:#fde68a;font-style:italic;\"\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMake your ribs shine — sweet peach, jalapeño kick\u003c\/h2\u003e\u003cp\u003eAn award-winning Rib Glaze from the Kosmos \"It Just Wins\" competition circuit — bright peach purée meets a real jalapeño mash for a sweet-heat lacquer that sets to a sticky, glossy shine. Now on clearance.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eCandied peach leads — thick, bright and sweet — then a gentle jalapeño warmth builds on the finish. Sweet first, a thrilling little kick second: heat and sweet in balance.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrush onto ribs in the last 15–20 minutes so it sets to a glossy, sticky shine.\u003c\/li\u003e\n\u003cli\u003eGlaze a ham or pork belly for a sweet, caramelised finish.\u003c\/li\u003e\n\u003cli\u003eLacquer chicken wings or thighs late on the grill.\u003c\/li\u003e\n\u003cli\u003eMix a spoonful into your BBQ sauce for extra sticky-sweet goodness.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the bottle\u003c\/h2\u003e\u003cp\u003eA thick, glossy, pourable glaze in a squeeze bottle — heavy-bodied and built to cling and shine rather than soak in.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cane sugar, water, peach purée concentrate, jalapeño mash (jalapeño peppers, salt), vinegar, modified food starch, citric acid, spices, xanthan gum. (Per manufacturer — always confirm on the physical label.)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free and no MSG per the manufacturer. Allergens \u0026amp; dietary claims not verified here — always check the physical label.\u003c\/p\u003e\u003cp style=\"margin:14px 0 0;color:#fde68a;\"\u003e\u003cstrong\u003e\u003cem\u003eOffered at a heavy discount as it's past its best-before (BB) date. Every unit is quality-checked before it ships. A BB date is a guide to peak quality, not a safety cut-off, so it's a great chance to save big and try something new.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use a glaze?\u003c\/strong\u003e Brush it on in the last 15–20 minutes of the cook so the sugars set to a glossy, sticky shine without burning.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild–medium — sweet peach with a building jalapeño kick.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so cheap?\u003c\/strong\u003e It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/552_big-bite-glazed-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eDarryl's orders: glaze the ribs late and let the peach set to a sticky shine — brush it, don't drown it, or the sugars will catch. For a smoky base underneath, run the cook over \u003ca href=\"\/en-nz\/products\/western-bbq-products-pecan-smoking-wood-chips-100-real-pecan-wood-180-cu-in\"\u003eWestern Pecan Smoking Wood Chips\u003c\/a\u003e. The rest of the \u003ca href=\"\/en-nz\/collections\/kosmos-q\"\u003eKosmos Q line\u003c\/a\u003e is on the plank. Start the ribs with \u003ca href=\"\/en-nz\/products\/sucklebusters-hog-waller-pork-rub-sweet-savoury-pork-bbq-rub-390g\"\u003eSucklebusters Hog Waller Pork Rub\u003c\/a\u003e for a sweet, savoury bark the peach can sit on.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Peach Jalapeño Baby Backs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eShiny ribs, shady character.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork baby back ribs; 3 tbsp pork rub; ½ cup apple juice; ½ cup Peach Jalapeño Rib Glaze.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRub the ribs and smoke at 120°C for 3 hours.\u003c\/li\u003e\n\u003cli\u003eWrap in foil with the apple juice and cook 1½ hours more.\u003c\/li\u003e\n\u003cli\u003eUnwrap, brush with the glaze and cook 15–20 minutes until it sets to a sticky shine.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use a glaze?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Brush it on in the last 15 to 20 minutes of the cook so the sugars set to a glossy shine.\"}}, {\"@type\": \"Question\", \"name\": \"Why is it so cheap?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's short-dated clearance stock, still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"KOSMOS Q","offers":[{"title":"Default Title","offer_id":44572272590890,"sku":"KOS-PCHJALA-GLAZE","price":7.7,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/kosmos-q-peach-jalapeno-rib-glaze-front_f45ef461-d863-42be-9b76-3046f294f0e9.png?v=1783985720"},{"product_id":"chuds-bbq-range-bundle-chudrub-snakebite-sweetcheeks-spg","title":"CHUDS BBQ: Range Bundle","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mixed — three no-heat blends plus one medium (SnakeBite)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e ChudRub 283g · SnakeBite 280g · SweetCheeks 309g · SPG 235g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Blended in Austin, Texas, USA\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Varies by blend — see each product for its full ingredient statement and always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Brisket, ribs, wings, steak — the whole board\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eThe entire Texan toolbox, one delivery\u003c\/h2\u003e\u003cp\u003eFour bottles, four jobs, no gaps. This is the complete Chud's lineup as we carry it: the all-purpose workhorse, the salt-pepper-garlic backbone, the sweet finisher and the one with a bit of bite. Buy them together and you've got a rub for every cook you're likely to run this year — and you save eleven percent doing it.\u003c\/p\u003e\u003ch2\u003eWhat's in the box\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChudRub — 283g.\u003c\/strong\u003e The original all-purpose. Peppery, savoury, built for brisket bark and honestly good on everything.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSPG — 235g.\u003c\/strong\u003e Black pepper, salt, garlic. Three ingredients. Your base coat and your steak rub.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetCheeks — 309g.\u003c\/strong\u003e Real maple powder, finer grind. Ribs, pork belly, and a finishing dust before it hits the board.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSnakeBite — 280g.\u003c\/strong\u003e Jalapeño and a vinegar snap. Medium heat, made for wings.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eRun SPG as your base layer on anything beef, then dust ChudRub over the top for colour and complexity without doubling the salt.\u003c\/li\u003e\n\u003cli\u003ePork ribs: SPG underneath, SweetCheeks over, low and slow until it lacquers up mahogany.\u003c\/li\u003e\n\u003cli\u003eWings: SnakeBite, heavy coat, hot fire. The vinegar does what a wing sauce does, without the sog.\u003c\/li\u003e\n\u003cli\u003eBrisket: ChudRub, two thin coats the night before, post oak, and hands off.\u003c\/li\u003e\n\u003cli\u003eCut SnakeBite 50\/50 with SweetCheeks on pork shoulder for a sweet-heat blend that isn't sold in any bottle.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhy the four work together\u003c\/h2\u003e\u003cp\u003eThey're built on the same foundation — Diamond Crystal® kosher salt and 16-mesh black pepper at a matched granule size — which is exactly why they layer instead of fight. Season with one, finish with another, and the textures stack rather than turning into a paste. That's not something you can do with four rubs from four different brands.\u003c\/p\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhat do I save?\u003c\/strong\u003e Together the four cost less than buying them separately.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs the whole bundle mild?\u003c\/strong\u003e Three of the four have no chilli heat at all. SnakeBite is the only one with a kick, and it sits at a comfortable medium.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAre they all gluten free?\u003c\/strong\u003e ChudRub, SnakeBite and SPG carry a gluten-free claim. SweetCheeks lists no gluten-containing ingredients but Chud's make no formal claim on it — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere are they made?\u003c\/strong\u003e All four are blended in Austin, Texas, from the same spices the top Texas barbecue joints use.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/686_present-shakers-brisket.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eFour bottles off the same boat, and not a passenger among them. Start with SPG under everything, learn where SweetCheeks and SnakeBite belong, and ChudRub will quietly become the one you reach for without looking. Add \u003ca href=\"\/en-nz\/products\/kosmos-q-opx1-bbq-sauce\"\u003eKosmos Q OP-X 1\u003c\/a\u003e and a jar of \u003ca href=\"\/en-nz\/products\/blues-hog-honey-mustard-sauce\"\u003eBlues Hog Honey Mustard\u003c\/a\u003e and your pantry's properly stocked.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Four-Rub Backyard Feast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eOne fire, four bottles, no passengers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 rack pork ribs; 1kg chicken wings; 1 rump steak, about 500g; SPG, SweetCheeks, SnakeBite and ChudRub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the ribs with SPG then SweetCheeks, and smoke at 120°C for 4–5 hours until a toothpick slides between the bones.\u003c\/li\u003e\n\u003cli\u003eWith 1 hour to go, coat the wings in SnakeBite and cook at 200°C indirect for 40 minutes until 75°C.\u003c\/li\u003e\n\u003cli\u003eSeason the rump with ChudRub and sear over high heat for 4 minutes a side to 54°C, then rest 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSlice everything onto one big board and let people fight it out.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Each rub does the job it was built for, so every meat on the board tastes different.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHUDS BBQ","offers":[{"title":"Default Title","offer_id":44578198880298,"sku":"CHUDS-BUNDLE-4PK","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuds-bbq-range-bundle-texas-rubs-seasonings-lifestyle-1.jpg?v=1784081416"},{"product_id":"acide-jalapeno-onions","title":"ACIDE: Pickled Jalapeño Onions - 300g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — a proper jalapeño warmth that builds on the finish\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 300g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Melbourne, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No declared allergens; gluten friendly, suitable for vegetarians and vegans — always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Tacos, nachos, burgers, cheese boards, salads\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003ePink, punchy and not messing about\u003c\/h2\u003e\n\u003cp\u003eThese aren't the dainty little rings hiding at the back of the fridge. ACIDE crank crisp red onions up with jalapeño and a sharp apple cider brine until they turn hot-pink and loud. As-seen-on-MasterChef, and built to bring attitude to anything you drape them over.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet-sharp red onion up front, still with a proper raw crunch. The apple cider vinegar runs straight through the middle, clean and tangy. Then the jalapeño turns up late — a green, building warmth that sits on the finish rather than blowing the doors off. Bright, punchy and hard to stop at one forkful.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePile them onto tacos or nachos — the acid and heat cut through the cheese, sour cream and slow-cooked meat in one move.\u003c\/li\u003e\n\u003cli\u003eStack a tangle on a burger or a hot dog instead of raw onion. Same bite, none of the harsh, plus a hit of chilli.\u003c\/li\u003e\n\u003cli\u003eLay them on a cheese board next to a sharp cheddar or a soft goat's cheese — hot-pink against the wedge, and they reset the palate between bites.\u003c\/li\u003e\n\u003cli\u003eFold a handful through a grain bowl or a green salad for instant colour, crunch and a vinegar-chilli lift.\u003c\/li\u003e\n\u003cli\u003eRogue move: drape them over smashed avo on toast with a fried egg. Breakfast just got a wake-up call.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eRibbons of red onion turned brilliant hot-pink by the brine, shot through with slices of green jalapeño. The onion keeps its snap — these are crisp and glossy, not slumped and soft.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red onions, Jalapeños, Apple cider vinegar, Filtered water, Sea salt, Sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e ACIDE declare no allergens for this product. No gluten-containing ingredients and suitable for vegetarians and vegans — always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot are they?\u003c\/strong\u003e Medium. There's real jalapeño here, but it builds on the finish behind the sweet-sharp onion rather than overwhelming it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre they crunchy or soft?\u003c\/strong\u003e Crunchy. The onion is pickled crisp, not cooked down — it keeps a fresh, raw-style bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do they go best with?\u003c\/strong\u003e Tacos, nachos, burgers and hot dogs are the obvious wins, but they're just as good on a cheese board or through a salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre they gluten free?\u003c\/strong\u003e There are no gluten-containing ingredients listed, but ACIDE don't carry a certified gluten-free claim, so we list them as gluten friendly. Always check the physical label.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/873_pointing-jalapeno-taco.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eLoud, pink and completely at home on a taco. Do the meat properly — \u003ca href=\"\/en-nz\/products\/low-n-slow-basics-beef-bounce\"\u003eLow N Slow Basics Beef Bounce\u003c\/a\u003e on the mince, a slick of \u003ca href=\"\/en-nz\/products\/kosmos-q-apple-chipotle-bbq-sauce\"\u003eKosmos Q Apple Chipotle\u003c\/a\u003e stirred through — then heap these on cold, straight from the jar. Crunch, tang and a jalapeño kick. That's the taco sorted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pink Onion Pulled Pork Nachos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLoud on the tray, louder on the plate.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 250g corn chips; 300g leftover pulled pork; 1½ cups grated cheese; ½ jar ACIDE Pickled Jalapeño Onions; Sour cream to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eLayer the chips, pork and cheese in an ovenproof tray.\u003c\/li\u003e\n\u003cli\u003eBake at 200°C for 10 minutes until the cheese has melted.\u003c\/li\u003e\n\u003cli\u003ePile the onions on cold and finish with sour cream.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot are ACIDE Jalapeño Onions?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Medium. There is real jalapeño here, but it builds on the finish behind the sweet-sharp onion rather than overwhelming it.\"}},{\"@type\":\"Question\",\"name\":\"Are they crunchy or soft?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Crunchy. The onion is pickled crisp, not cooked down — it keeps a fresh, raw-style bite.\"}},{\"@type\":\"Question\",\"name\":\"What do they go best with?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tacos, nachos, burgers and hot dogs are the obvious wins, but they are just as good on a cheese board or through a salad.\"}},{\"@type\":\"Question\",\"name\":\"Are they gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There are no gluten-containing ingredients listed, but ACIDE do not carry a certified gluten-free claim, so we list them as gluten friendly. Always check the physical label.\"}}]}\n\u003c\/script\u003e","brand":"ACIDE","offers":[{"title":"Default Title","offer_id":44628230471722,"sku":"RPIC-JALON-TBC","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/acide-jalapeno-onions-300g-front-v3.png?v=1785278544"},{"product_id":"mcadventures-the-trailblazer-sweet-chilli-sauce-150ml","title":"MCADVENTURES: The Trailblazer Sweet Chilli Sauce – 150ml","description":"\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cp style=\"border:1px solid #ddd;padding:14px 16px;border-radius:8px;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — real jalapeño warmth, pitched for family tables\u003cbr\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml bottle\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hand-blended in Australia for McAdventures by Australian Buffalo Sauce, Beachmere, QLD\u003cbr\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Green jalapeño chilli, lime juice, organic agave syrup, white sugar, water, white vinegar, green apple, ginger, garlic, salt, xanthan gum — refrigerate after opening\u003cbr\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken wings, spring rolls, dumplings, fritters, burgers\u003c\/p\u003e\n\n\u003ch2\u003eThe Green Twist on a Backyard Classic\u003c\/h2\u003e\n\u003cp\u003eThe Trailblazer is McAdventures' own spin on sweet chilli sauce — the bottle everyone reaches for at a backyard barbecue, rebuilt with fresh jalapeño, apple and lime instead of the usual red-chilli syrup. It's green, it's bright, and it's mild enough that the kids can dip alongside everyone else.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eJalapeño gives it a clean, green heat rather than a dried-chilli burn. Apple rounds out the sweetness so it doesn't sit as sharp as a straight vinegar-chilli sauce, and lime keeps the whole thing tasting fresh rather than syrupy.\u003c\/p\u003e\n\n\u003ch2\u003eHow to enjoy it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDip spring rolls, dumplings or fritters straight from the bottle\u003c\/li\u003e\n\u003cli\u003eGlaze chicken wings in the last few minutes on the grill\u003c\/li\u003e\n\u003cli\u003eSpoon over a burger instead of regular sweet chilli for a sharper, greener hit\u003c\/li\u003e\n\u003cli\u003eStir a spoonful through mayo for a quick jalapeño-lime dipping sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA cloudy, golden-green sauce with visible pulp and seed flecks through it — small batch rather than filtered smooth. Give it a shake before pouring.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003eGreen Jalapeño Chilli, Lime Juice, Organic Agave Syrup, White Sugar, Water, White Vinegar, Green Apple, Ginger, Garlic, Salt, Xanthan Gum.\u003c\/p\u003e\n\u003cp\u003eRefrigerate after opening. Always check the physical label for the current ingredient and allergen statement before serving anyone with a food allergy or intolerance.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cp style=\"overflow:hidden;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/039_hot-sauce-cool.png?v=1783006083\u0026amp;width=440\" width=\"220\" height=\"220\" alt=\"Darryl Rubb, The Rub Smuggler\" style=\"float:right;margin:0 0 12px 16px;\" loading=\"lazy\"\u003eDarryl's seen enough red sweet chilli to last a lifetime — this green one caught him off guard, in a good way. Jalapeño up front, apple to soften the landing, lime to keep it honest. Season your wings with \u003ca href=\"\/en-nz\/products\/atomic-chicken-charcoal-chicken-seasoning-rub\"\u003eAtomic Chicken's Charcoal Chicken Seasoning\u003c\/a\u003e first, then finish with this, or dip straight from the bottle if \u003ca href=\"\/en-nz\/products\/fancy-hanks-taco-rub-seasoning\"\u003eFancy Hanks' Taco Rub Seasoning\u003c\/a\u003e is doing the work on the protein instead.\u003c\/p\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Corn Fritters with Green Chilli Dip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBright, green and gone before the snags are done.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups corn kernels; 1 cup self-raising flour; 2 eggs; ½ cup milk; ¼ cup Trailblazer Sweet Chilli Sauce mixed with ¼ cup mayo.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the flour, eggs and milk into a thick batter, then fold through the corn.\u003c\/li\u003e\n\u003cli\u003eFry spoonfuls in a little oil over medium heat for about 3 minutes a side until golden and cooked through.\u003c\/li\u003e\n\u003cli\u003eServe hot with the Trailblazer mayo for dipping.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Lime and jalapeño in the dip cut through the richness of fried fritters.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eQuestions answered\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs The Trailblazer very spicy?\u003c\/strong\u003e\u003cbr\u003eNo — it's mild, built to be family-friendly. There's real jalapeño heat in there, but it's gentle rather than fiery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from regular sweet chilli sauce?\u003c\/strong\u003e\u003cbr\u003eMost sweet chilli sauce is red and made from dried chilli. The Trailblazer uses fresh jalapeño, apple and lime instead, which gives it a greener colour and a fresher, less syrupy flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I serve it with?\u003c\/strong\u003e\u003cbr\u003eAnything you'd usually reach for sweet chilli sauce with — spring rolls, dumplings, fritters, chicken wings or burgers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to refrigerate it after opening?\u003c\/strong\u003e\u003cbr\u003eYes — refrigerate after opening to keep it tasting its best.\u003c\/p\u003e\n\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[\n{\"@type\":\"Question\",\"name\":\"Is The Trailblazer very spicy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No — it's mild, built to be family-friendly. There's real jalapeño heat in there, but it's gentle rather than fiery.\"}},\n{\"@type\":\"Question\",\"name\":\"How is it different from regular sweet chilli sauce?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Most sweet chilli sauce is red and made from dried chilli. The Trailblazer uses fresh jalapeño, apple and lime instead, which gives it a greener colour and a fresher, less syrupy flavour.\"}},\n{\"@type\":\"Question\",\"name\":\"What do I serve it with?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Anything you'd usually reach for sweet chilli sauce with — spring rolls, dumplings, fritters, chicken wings or burgers.\"}},\n{\"@type\":\"Question\",\"name\":\"Do I need to refrigerate it after opening?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes — refrigerate after opening to keep it tasting its best.\"}}\n]}\n\u003c\/script\u003e","brand":"MCADVENTURES","offers":[{"title":"Default Title","offer_id":44657360142378,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mcadventures-the-trailblazer-sweet-chilli-sauce-150ml-front-hires_cecfbad8-3962-4519-9384-53970a469ce1.png?v=1786012417"},{"product_id":"el-chori-hot-jalapeno-chimichurri-228g","title":"EL CHORI: Hot Jalapeño Chimichurri – 228g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Hot (Hub Heat 6\/11) — labelled \"hot, but not too hot\": jalapeño and birdseye chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 228g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia — an Argentinian family recipe\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural, vegan, gluten-free ingredients (not certified), no added sugar — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Steak, burgers, tacos, grilled chicken\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eFor the table that always asks for more heat\u003c\/h2\u003e\n\u003cp\u003eThe hottest jar in the El Chori range — same Auntie Celina base, same proper garlic and vinegar backbone, loaded with fresh jalapeño and birdseye chilli. The label calls it \"hot, but not too hot\", and that's spot on: real heat that lingers, without flattening the herbs. Built for the cooks who reckon chimichurri should fight back a little.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eParsley and garlic still lead, but jalapeño and birdseye chilli push straight through the middle, backed by vinegar and a base of canola and extra virgin olive oil. Herby and tangy up front, with a chilli warmth that builds through the finish.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpoon over a grilled steak or a rack of lamb ribs.\u003c\/li\u003e\n\u003cli\u003eStir into burger mince or spoon on top once it's off the grill.\u003c\/li\u003e\n\u003cli\u003ePile onto tacos, nachos or a loaded hot dog.\u003c\/li\u003e\n\u003cli\u003eToss through grilled chicken thighs or a bean salad.\u003c\/li\u003e\n\u003cli\u003eRogue move: whisk into mayo for a fiery chimichurri aioli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA loose, oil-based sauce with visible flecks of chilli, jalapeño and garlic. Pourable and generous by design — the heat builds the more you use.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian grown Canola Oil (non GMO), Herbs \u0026amp; Spices, Vinegar, Parsley, Extra Virgin Olive Oil, Jalapeño, Birdseye Chillies, Garlic, Salt, Pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e All natural and vegan, made with gluten-free ingredients (not certified gluten free), no added sugar, no preservatives. Made in Australia. Allergens — always check the physical label.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the Hot Jalapeño?\u003c\/strong\u003e The hottest in the range — the jar says \"hot, but not too hot\". Real jalapeño and birdseye heat that builds as you eat, but it's a crowd-pleasing hot, not a dare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat should I put it on?\u003c\/strong\u003e Steak and burgers are the classic match, but it's just as good on tacos, grilled chicken and nachos.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it vegan and gluten free?\u003c\/strong\u003e It's vegan, and it's made from gluten-free ingredients, but it isn't certified gluten free. All natural, no added sugar and no preservatives. Always check the physical label for the latest.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/386_fanning-heat-chorizo-roll.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eParsley and garlic carrying a proper jalapeño-and-birdseye sting — chimichurri with its sleeves rolled up. Rub chicken thighs with \u003ca href=\"\/en-nz\/products\/black-market-magic-mex\"\u003eBlack Market Magic Mex\u003c\/a\u003e, marinate them in this overnight, grill them hard, then drizzle \u003ca href=\"\/en-nz\/products\/bbq-mafia-smoky-hot-honey-500ml\"\u003eBBQ Mafia Smoky Hot Honey\u003c\/a\u003e over the top. Sweet, sharp and fiery in one bite. I keep a spare jar below decks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fire-Green Chicken Thigh Tacos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eMarinated overnight, charred in minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg boneless chicken thighs; 1 tbsp Tex-Mex style rub; 6 tbsp El Chori Hot Jalapeño Chimichurri; 8 small tortillas; Shredded cabbage and lime to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the thighs, coat with 4 tbsp of the chimichurri and marinate in the fridge overnight.\u003c\/li\u003e\n\u003cli\u003eGrill over medium-high heat for 5–6 minutes a side until the thickest piece reads 75°C.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then slice into strips.\u003c\/li\u003e\n\u003cli\u003eLoad the tortillas with cabbage and chicken, and finish with the rest of the chimichurri and a squeeze of lime.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The vinegar in the chimichurri works like a marinade, and thigh meat stays juicy under high heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How hot is El Chori Hot Jalapeño Chimichurri?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The hottest in the range. The jar says hot, but not too hot: real jalapeño and birdseye chilli heat that builds as you eat.\"}},{\"@type\":\"Question\",\"name\":\"What should I put Hot Jalapeño Chimichurri on?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Steak and burgers are the classic match, and it also suits tacos, grilled chicken and nachos.\"}},{\"@type\":\"Question\",\"name\":\"Is El Chori Hot Jalapeño vegan and gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is vegan and made from gluten-free ingredients, but it is not certified gluten free. Always check the physical label.\"}}]}\u003c\/script\u003e","brand":"EL CHORI","offers":[{"title":"Default Title","offer_id":44659331825706,"sku":"ELCHORI-HOTJALAPENO-228","price":15.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elchorichimichurrihotjalapeno_7f4056a1-6771-4e31-bb58-43868c8a04b1.png?v=1792769048"},{"product_id":"chuck-hughes-spicy-mustard-coleslaw-375ml","title":"CHUCK HUGHES: Spicy Mustard Coleslaw – 375ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Spicy — hot peppers through a tangy mustard slaw (Hub Heat 4\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 375ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Product of Quebec, Canada — prepared for Chuck Hughes International Inc., Montreal\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Gluten Free. Contains mustard — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Sandwiches, burgers, hot dogs, BBQ sides\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe slaw with a jalapeño problem\u003c\/h2\u003e\n\u003cp\u003eChuck Hughes Spicy Mustard Coleslaw is a jarred turmeric-mustard slaw with hot peppers from Montreal chef Chuck Hughes — the one to pile onto hot dogs, pulled pork and smash burgers. Same sharp mustard-and-turmeric base as its milder sibling, but this one's been given a red jalapeño kick that turns a BBQ side dish into something you actually think about. Chuck Hughes clearly wasn't satisfied leaving coleslaw as background noise, and this jar backs that up.\u003c\/p\u003e\n\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eMustard seed, vinegar and turmeric still lead, but red jalapeño pushes real warmth through the cabbage and carrot. Sugar keeps it from tipping into harsh, onion and garlic powder round out the savoury side, and the finish leaves a genuine chilli tingle behind the tang.\u003c\/p\u003e\n\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLoad it onto a pulled pork sandwich for tang, crunch and heat in one scoop\u003c\/li\u003e\n\u003cli\u003ePile it onto a burger when the usual slaw feels too polite\u003c\/li\u003e\n\u003cli\u003eServe next to ribs or brisket as a BBQ side with some bite\u003c\/li\u003e\n\u003cli\u003eSpoon it into a hot dog instead of plain mustard\u003c\/li\u003e\n\u003cli\u003eRogue move: mix a spoonful into egg salad for a jalapeño kick nobody's expecting\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIn the jar\u003c\/h2\u003e\n\u003cp\u003eA bright turmeric-yellow slaw with shredded cabbage, carrot and visible flecks of red jalapeño running through a thick mustard dressing — chunky and spoonable, with the red jalapeño giving it more colour contrast than the mild version.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Cabbage, Mustard (vinegar, water, mustard seeds, salt, turmeric, spices), Sugar, Hot peppers, Onion, Carrot, White vinegar, Salt, Garlic powder, Onion powder, Spices, Calcium chloride.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and gluten free. Contains mustard. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/390_licking-lips-mustard-slaw.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSame sharp mustard slaw as the mild one, but with red jalapeño running through it, so every forkful has a bit of a kick. I put it on smoked chicken sliders. Dust the thighs with \u003ca href=\"\/en-nz\/products\/plowboys-bbq-yardbird-rub\"\u003ePlowboys Yardbird\u003c\/a\u003e, glaze them late with \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKosmos Q Honey Jalapeño\u003c\/a\u003e, then stack the slaw on top. That's jalapeño twice in one bite and I'm not sorry.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Jalapeño Twice Chicken Sliders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eSmoked thighs, sticky glaze, slaw with bite.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets; 2 tbsp Yardbird Rub; 100ml Honey Jalapeño BBQ Sauce; 1 jar Spicy Mustard Coleslaw; 12 slider buns.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the thighs with the rub and let them sit for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSmoke at 135°C for about 75 minutes, until they reach 75°C internal.\u003c\/li\u003e\n\u003cli\u003eBrush with the BBQ sauce and give them another 10 minutes so the glaze sets.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, slice, and build the sliders with a spoon of slaw on each.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eHow spicy is this one?\u003c\/h3\u003e\n\u003cp\u003eGenuinely spicy — red jalapeño gives it real chilli warmth behind the mustard tang, more than the mild version. It sits at 4 on our Hub Heat.\u003c\/p\u003e\n\u003ch3\u003eWhat's it best served with?\u003c\/h3\u003e\n\u003cp\u003ePulled pork or brisket sandwiches, burgers, hot dogs, or as a BBQ side with ribs.\u003c\/p\u003e\n\u003ch3\u003eWhat allergens does it contain?\u003c\/h3\u003e\n\u003cp\u003eContains mustard. It's vegan and gluten free. Always check the physical label for the latest.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How spicy is this one?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Genuinely spicy - red jalapeño gives it real chilli warmth behind the mustard tang, more than the mild version. It sits at 4 on our Hub Heat.\"}}, {\"@type\": \"Question\", \"name\": \"What's it best served with?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pulled pork or brisket sandwiches, burgers, hot dogs, or as a BBQ side with ribs.\"}}, {\"@type\": \"Question\", \"name\": \"What allergens does it contain?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Contains mustard. It's vegan and gluten free. Always check the physical label for the latest.\"}}]}\n\u003c\/script\u003e","brand":"CHUCK HUGHES","offers":[{"title":"Default Title","offer_id":44659351453738,"sku":"CHUCKHUGHES-SPICYMUSTARDSLAW-375","price":12.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chuck-hughes-spicy-mustard-coleslaw-375ml-front.png?v=1792769215"},{"product_id":"cobra-chilli-tropical-zing-chilli-sauce-mild-mild-tropical-chilli-sauce-250ml","title":"COBRA CHILLI: Tropical Zing Chilli Sauce Mild | Mild Tropical Chilli Sauce | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — 5% fresh Jalapeño chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten friendly (no gluten-source ingredients) — always check the label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e chicken skewers, prawns, spring rolls, dipping sauce\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe tropical sauce for people who actually want to taste their food\u003c\/h2\u003e\n\u003cp\u003eTropical Zing is proof mild doesn't have to mean boring. Fresh pineapple leads at 50%, backed by lime and ginger, with just enough fresh jalapeño to remind you it's a chilli sauce at all. It's for the table where not everyone wants to sweat through dinner, but nobody wants a sauce that tastes like nothing either.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSweet, sun-ripe pineapple carries the whole sauce, brightened by fresh lime and apple cider vinegar's gentle tang. Ginger and turmeric add warmth through the middle, and fresh jalapeño brings just a gentle, easy warmth on the finish — present, but never overpowering.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eServe as a dipping sauce for spring rolls, dumplings or fritters\u003c\/li\u003e\n\u003cli\u003eGlaze chicken skewers on the barbecue for a sweet, mild finish\u003c\/li\u003e\n\u003cli\u003eDrizzle over grilled prawns or fish for a tropical lift\u003c\/li\u003e\n\u003cli\u003eUse as an easy table sauce for anyone still building up their heat tolerance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA bright golden-yellow sauce with a smooth, pourable consistency from the pineapple base.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh Pineapple (50%), Sugar, Fresh Lime, Apple Cider Vinegar, Fresh Jalapeño (5%), Fresh Ginger, Sea Salt, White Pepper, Turmeric\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-source ingredients present — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/535_shhh-tropical-skewer.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe gentle one, for the table that doesn't want to sweat. Season chicken skewers with \u003ca href=\"\/en-nz\/products\/street-bbq-balinese-satay-rub\"\u003eStreet BBQ Balinese Satay Rub\u003c\/a\u003e, grill till charred at the edges, and brush with Tropical Zing as they come off. For the heat-chasers at the same table, a little pot of \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-hot-chilli-crisp-oil\"\u003eProud Phoenix Hot Chilli Crisp Oil\u003c\/a\u003e on the side. Smuggle the flavour, share the loot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tropical Zing Slaw\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunchy, sweet, and done in three minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 cups shredded cabbage; 1 carrot, grated; 3 tbsp mayonnaise; 2 tbsp Tropical Zing; A squeeze of lime.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss everything together.\u003c\/li\u003e\n\u003cli\u003ePile it next to grilled chicken or into fish tacos.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Tropical Zing Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMild — 5% fresh Jalapeño chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Tropical Zing Chilli Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on chicken skewers, prawns, spring rolls, dipping sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Tropical Zing Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten friendly (no gluten-source ingredients). Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Tropical Zing Chilli Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Tropical Zing Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — 5% fresh Jalapeño chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Tropical Zing Chilli Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on chicken skewers, prawns, spring rolls, dipping sauce.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Tropical Zing Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten friendly (no gluten-source ingredients). Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Tropical Zing Chilli Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818784813098,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-tropical-zing-chilli-sauce-mild-250ml-front.png?v=1789070012"},{"product_id":"cobra-chilli-red-jalapeno-chilli-sauce-medium-medium-jalapeno-chilli-sauce-250ml","title":"COBRA CHILLI: Red Jalapeño Chilli Sauce Medium | Medium Jalapeño Chilli Sauce | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium — 20% Jalapeño + 10% Cayenne chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia (95% Australian ingredients)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e tacos, burritos, nachos, eggs, burgers\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe everyday Mexican-style sauce that belongs on the table\u003c\/h2\u003e\n\u003cp\u003eRed Jalapeño is the sauce for the taco truck run and the Tuesday night burrito bowl alike — green jalapeños and fresh cayenne chilli give it a genuine Mexican character, built for cooks who want a reliable, properly flavoured medium sauce they'll reach for constantly.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eRipe tomato and sweet onion form a savoury base, with garlic and cumin bringing a warm, earthy backbone. Jalapeño and cayenne chilli carry the mid-to-back palate with a genuine, building medium heat and a distinctly Mexican aroma, finished with a touch of white pepper.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash over tacos, burritos or nachos as the everyday table sauce\u003c\/li\u003e\n\u003cli\u003eStir through scrambled eggs or a breakfast burrito\u003c\/li\u003e\n\u003cli\u003eMix into burger sauce or mayo for a Mexican-style kick\u003c\/li\u003e\n\u003cli\u003eUse as a base for a quick salsa or bean dip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA rich, red sauce with a slightly chunky texture from the fresh chilli, tomato and onion.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fresh Tomato, Fresh Jalapeño Chilli (20%), Fresh Cayenne Chilli (10%), Fresh Onion, Sugar, Vinegar, Fresh Garlic, Sea Salt, Cumin Seed, White Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian. Made with 95% Australian ingredients — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/142_wide-eyes-pouring-cheese-nachos.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eTaco Tuesday, sorted. Season chicken thighs with \u003ca href=\"\/en-nz\/products\/butchers-axe-el-hacha-tex-mex-seasoning\"\u003eButchers Axe El Hacha Tex Mex\u003c\/a\u003e, grill them over medium coals, chop and pile into tortillas, then splash Red Jalapeño over the lot. A little \u003ca href=\"\/en-nz\/products\/kosmos-q-honey-jalapeno-bbq-sauce\"\u003eKosmos Q Honey Jalapeno BBQ Sauce\u003c\/a\u003e on the chicken first adds a sticky, sweet layer underneath. Tell 'em you made it. Tell 'em nothing else.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Cheat's Bean Dip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive minutes from pantry to party.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 x 400g tin refried beans; ½ cup grated cheese; 2 tbsp Red Jalapeño; Corn chips.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the beans and sauce together in a small pan.\u003c\/li\u003e\n\u003cli\u003eTop with the cheese, cover until melted, and serve with corn chips.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Red Jalapeño Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium — 20% Jalapeño + 10% Cayenne chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Red Jalapeño Chilli Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on tacos, burritos, nachos, eggs, burgers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Red Jalapeño Chilli Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten Free, Vegan, Vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Red Jalapeño Chilli Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia (95% Australian ingredients). Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Red Jalapeño Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Medium — 20% Jalapeño + 10% Cayenne chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Red Jalapeño Chilli Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on tacos, burritos, nachos, eggs, burgers.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Red Jalapeño Chilli Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten Free, Vegan, Vegetarian. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Red Jalapeño Chilli Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia (95% Australian ingredients). Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818784944170,"sku":"CCS250RJ","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-red-jalapeno-chilli-sauce-medium-250ml-front.png?v=1789070012"},{"product_id":"cobra-chilli-hawaiian-mustard-sauce-mild-pineapple-mustard-condiment-250ml","title":"COBRA CHILLI: Hawaiian Mustard Sauce Mild | Pineapple Mustard Condiment | 250ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — fresh Jalapeño chilli\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free — 82% Australian ingredients\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Ham, grilled pork skewers, chicken burgers, or as a glaze for grilled pineapple\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA holiday in a bottle, no artificial anything\u003c\/h2\u003e\n\u003cp\u003eHawaiian Mustard Sauce Mild is Cobra Chilli's tropical mustard condiment — all-natural, made with 82% Australian ingredients, and built without a drop of artificial yellow colouring. It's for anyone after a sweet-and-tangy mustard sauce with genuine tropical fruit character instead of the usual bright-yellow food-colouring shortcut.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eFresh pineapple and lime hit first — bright, sweet and properly tropical — riding over a classic tangy mustard seed base. A hint of fresh ginger and fresh Jalapeño chilli brings gentle warmth through the middle, with turmeric and pepper carrying it into a warm, savoury finish. Mild heat, big flavour.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGlaze a ham straight through the oven or off the barbie\u003c\/li\u003e\n\u003cli\u003eBaste grilled pork skewers or pork belly bites\u003c\/li\u003e\n\u003cli\u003eSpread onto a chicken burger in place of standard mustard\u003c\/li\u003e\n\u003cli\u003eBrush over grilled pineapple rings alongside pork or prawns\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA natural, tropical-toned mustard sauce — no artificial yellow colouring — with visible mustard seed and fresh pineapple, lime and ginger running through it.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vinegar, Fresh Pineapple, Mustard Seed, Sugar, Fresh Lime, Fresh Jalapeño Chilli, Sea Salt, Fresh Ginger, Pepper, Turmeric\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan, Vegetarian, Gluten Free. Made with 82% Australian ingredients. Contains mustard seed — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/190_proud-pineapple-ham.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eMustard is a finisher and a binder, and this one does both. Slick a pork loin with Hawaiian Mustard so \u003ca href=\"\/en-nz\/products\/hardcore-carnivore-sweet-bbq\"\u003eHardcore Carnivore Sweet BBQ Rub\u003c\/a\u003e grips, roast it, then glaze the last ten minutes with \u003ca href=\"\/en-nz\/products\/four-saucemen-the-rib-glaze-500ml\"\u003eFour Saucemen The Rib Glaze\u003c\/a\u003e. Extra mustard on the side for the slices. Low, slow, and strictly off the books.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Getaway Ham Glaze\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eChristmas ham, smuggled into the tropics.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e ½ cup Hawaiian Mustard; ¼ cup brown sugar; 2 tbsp pineapple juice.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir together until the sugar dissolves.\u003c\/li\u003e\n\u003cli\u003eBrush over a scored ham and bake at 180°C for about 30 minutes, basting every 10.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Hawaiian Mustard Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMild — fresh Jalapeño chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Hawaiian Mustard Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on ham, grilled pork skewers, chicken burgers, or as a glaze for grilled pineapple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Hawaiian Mustard Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVegan, Vegetarian, Gluten Free — 82% Australian ingredients. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Hawaiian Mustard Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Hawaiian Mustard Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — fresh Jalapeño chilli.\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Hawaiian Mustard Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on ham, grilled pork skewers, chicken burgers, or as a glaze for grilled pineapple.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Hawaiian Mustard Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Vegan, Vegetarian, Gluten Free — 82% Australian ingredients. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Hawaiian Mustard Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 250ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818785959978,"sku":null,"price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-hawaiian-mustard-sauce-mild-250ml-front.png?v=1789070026"},{"product_id":"cobra-chilli-jalapeno-pepper-sauce-mild-louisiana-style-hot-sauce-150ml","title":"COBRA CHILLI: Jalapeño Pepper Sauce Mild | Louisiana-Style Hot Sauce | 150ml","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — 30% fresh Jalapeño chilli (~6,000 SHU)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 150ml\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Mudgeeraba, Queensland, Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Eggs, tacos, grilled fish, or a splash straight into a marinade\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA splash-on classic, done properly\u003c\/h2\u003e\n\u003cp\u003eJalapeño Pepper Sauce Mild is Cobra Chilli's take on the thin, vinegar-forward Louisiana-style pepper sauce — the kind of bottle that lives on the table, not the shelf. Jalapeños have been part of Mexican cooking since the 16th century, named after Jalapa in Veracruz, and this one keeps it simple: three ingredients, 30% fresh chilli, and nothing to get in the way of the heat.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSharp, clean vinegar hits first, followed straight away by the bright, grassy, vegetal snap of fresh Jalapeño — a genuine mild heat that warms rather than burns, with sea salt keeping the whole thing tight and savoury. No sugar, no thickeners, just pure pepper sauce.\u003c\/p\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSplash over fried or scrambled eggs at breakfast\u003c\/li\u003e\n\u003cli\u003eShake into tacos, burritos or nachos for a Jalapeño kick\u003c\/li\u003e\n\u003cli\u003eDrizzle over grilled fish or prawns straight off the barbie\u003c\/li\u003e\n\u003cli\u003eStir into a marinade or dressing wherever you'd reach for hot vinegar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the bottle\u003c\/h2\u003e\n\u003cp\u003eA thin, splash-on style pepper sauce, true to the classic Louisiana format — pour and shake, not spoon and scoop.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vinegar, Fresh Jalapeño Chilli (30%), Sea Salt\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, Vegan, Vegetarian — always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/839_thumbs-jalapeno-poboy-v2.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eEvery fridge door needs a splash sauce, and this is the gentle one. Season fish fillets with \u003ca href=\"\/en-nz\/products\/sucklebusters-lemon-pepper-garlic-rub\"\u003eSuckleBusters Lemon Pepper Garlic Rub\u003c\/a\u003e, grill them skin-side down till the skin lifts clean, and finish with a few dashes of Jalapeño Pepper. Tacos tomorrow? Shred the leftovers and drizzle with \u003ca href=\"\/en-nz\/products\/uncle-mungos-chipotle-bbq\"\u003eUncle Mungos Chipotle BBQ\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Green Splash Vinaigrette\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA salad dressing with a little nerve.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp olive oil; 1 tbsp Jalapeño Pepper Sauce; 1 tsp honey; Pinch of salt.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eShake everything together in a jar.\u003c\/li\u003e\n\u003cli\u003ePour over a crunchy slaw or grilled veg.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The sauce is already vinegar, so it does double duty as your acid.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eMore from the stash: \u003ca href=\"\/en-nz\/collections\/cobra-chilli\"\u003ethe full Cobra Chilli range\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Jalapeño Pepper Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMild — 30% fresh Jalapeño chilli (~6,000 SHU).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Jalapeño Pepper Sauce on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest on eggs, tacos, grilled fish, or a splash straight into a marinade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the dietary details for Jalapeño Pepper Sauce?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGluten Free, Vegan, Vegetarian. Always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Jalapeño Pepper Sauce made and how big is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is Jalapeño Pepper Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild — 30% fresh Jalapeño chilli (~6,000 SHU).\"}}, {\"@type\": \"Question\", \"name\": \"What do I use Jalapeño Pepper Sauce on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Best on eggs, tacos, grilled fish, or a splash straight into a marinade.\"}}, {\"@type\": \"Question\", \"name\": \"What are the dietary details for Jalapeño Pepper Sauce?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Gluten Free, Vegan, Vegetarian. Always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is Jalapeño Pepper Sauce made and how big is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Handmade in Mudgeeraba, Queensland, Australia. Size: 150ml. Shipped Australia-wide from The Rub Hub for a flat $10.\"}}]}\u003c\/script\u003e","brand":"COBRA CHILLI","offers":[{"title":"Default","offer_id":44818786058282,"sku":"CPS150J","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/cobra-chilli-jalapeno-pepper-sauce-mild-150ml-front.png?v=1789069965"},{"product_id":"republic-jalapeno-garlic-all-purpose-bbq-rub-280g","title":"REPUBLIC: Jalapeño Garlic | All-Purpose BBQ Rub | 280g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — garlic-led with a gentle jalapeño lift\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 280g\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Always check the physical label.\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, pork, prawns, corn, roast veg\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eA little kick, still everyone-friendly\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eThe flavour:\u003c\/b\u003e Garlic-led with a mild jalapeño warmth running underneath — approachable rather than fiery.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHow to cook with it:\u003c\/b\u003e Chicken, pork, prawns, corn, roast veg — anything that wants a savoury lift with a gentle edge.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIn the jar:\u003c\/b\u003e A fine, pale-green-flecked shake.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients \u0026amp; dietary:\u003c\/b\u003e Gluten free. Full ingredients \u0026amp; allergens to be confirmed from the physical label.\u003c\/p\u003e\n\u003ch3\u003eQuestions answered\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eHow spicy is Jalapeño Garlic?\u003c\/b\u003e\u003cbr\u003eIt's mild — a gentle jalapeño lift under a garlic-forward base, not a hot-sauce-style blowout.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCan I use Jalapeño Garlic on seafood?\u003c\/b\u003e\u003cbr\u003eYes — it works well on prawns and other seafood as well as chicken, pork and roast veg.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/066_grilled-prawn-skewer-hungry.png?v=1783006345\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eI've smuggled worse past the missus than this jar, and Jalapeño Garlic still didn't need to hide. It's mild by design, so dust it on heavy without fear — prawns take to it better than almost anything else in the range. Splash on some \u003ca href=\"\/en-nz\/products\/fancy-hanks-bbq-sauce-original\"\u003eFancy Hanks BBQ Sauce Original\u003c\/a\u003e for the cook, then finish with \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboas Snake Oil Hot Sauce\u003c\/a\u003e if you want a proper kick at the table.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003ePart of Republic's launch range — Aussie made, gluten free, and easy to reach for. Shop \u003ca href=\"\/en-nz\/collections\/republic\"\u003ethe full Republic range\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Butterflied Jalapeño Garlic Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eGarlicky, gently warm and gone in minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg raw king prawns, butterflied with shells on; 40g butter, melted; 1½ tbsp Republic Jalapeño Garlic Rub; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the cut side of the prawns with butter and dust with the rub.\u003c\/li\u003e\n\u003cli\u003eGrill flesh-side up with the hood closed over high heat for 3 to 4 minutes, until opaque.\u003c\/li\u003e\n\u003cli\u003eSqueeze over the lemon and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\/\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How spicy is Jalapeño Garlic?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's mild — a gentle jalapeño lift under a garlic-forward base, not a hot-sauce-style blowout.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use Jalapeño Garlic on seafood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it works well on prawns and other seafood as well as chicken, pork and roast veg.\"}}]}\u003c\/script\u003e","brand":"REPUBLIC","offers":[{"title":"Default Title","offer_id":44824755077162,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/republic-jalapeno-listing-square-v2_17c0accd-f541-4501-84c0-5b3ae6bfe33c.png?v=1789380151"},{"product_id":"smokes-seasoning-garlic-jalapeno-ranch-seasoning-mix-250g","title":"SMOKES SEASONING: Garlic Jalapeño Ranch Seasoning Mix – 250g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild — a gentle jalapeño kick, not a dare (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g resealable pouch\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Crafted in Canada; blended in Australia\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains milk. Contains MSG — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Wings, burgers, tacos, fries, chicken, potatoes, street corn\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCreamy ranch, real jalapeño kick\u003c\/h2\u003e\u003cp\u003eGarlic Jalapeño Ranch is Smokes' zestier cousin to Cowboy Butter — the same creamy ranch base, this time with real dehydrated jalapeño folded through for a genuine, gentle kick. Built for dips, wraps and anything that needs a lift.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eGarlicky and creamy up front on the same ranch backbone as Cowboy Butter, then a clean jalapeño warmth comes through on the finish — noticeable, not aggressive. Mild Hub Heat 2\/11: a kick, not a dare.\u003c\/p\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMix into buttermilk and sour cream for a jalapeño ranch dip\u003c\/li\u003e\n\u003cli\u003eShake over wings, fries and quesadillas\u003c\/li\u003e\n\u003cli\u003eSeason chicken or tacos before the pan or grill\u003c\/li\u003e\n\u003cli\u003eSprinkle over street corn and loaded nachos\u003c\/li\u003e\n\u003cli\u003eStir into wraps for a creamy, spicy lift\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the pouch\u003c\/h2\u003e\u003cp\u003eA fine, free-flowing pale, green-flecked powder in a 250g resealable pouch. Mixes clean into buttermilk and sour cream — one pouch makes roughly a gallon of dip. A genuine jalapeño kick sits at a mild Hub Heat 2\/11.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Dehydrated garlic, salt, milk-derived ingredients, dehydrated jalapeño, dehydrated onion, sugars (maltodextrin), monosodium glutamate, spices, citric acid, natural parmesan flavour, lactic acid powder, canola oil, silicon dioxide (anti-caking agent), dehydrated parsley, natural flavour (contains milk).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. Contains milk — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/618_hungry-wings-ranch.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eSmuggled past a lot of borders, this one earns its spot in the sock drawer — creamy, garlicky, with just enough jalapeño to keep you coming back for the next chip. Mix the dip, add a squeeze of \u003ca href=\"https:\/\/www.therubhub.com.au\/products\/drunken-sailor-jalapeno-tequila-relish\"\u003eDrunken Sailor: Jalapeño \u0026amp; Tequila Relish\u003c\/a\u003e on the side for anyone chasing more heat. Grab the full range from the \u003ca href=\"https:\/\/www.therubhub.com.au\/collections\/smokes-seasoning\"\u003eSmokes Seasoning collection\u003c\/a\u003e. Trust your smuggler. Street corn loves it too: dust the hot cobs, then drizzle with \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-mild-chilli-crisp-oil\"\u003eProud Phoenix \u0026amp; Co Mild Chilli Crisp Oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Jalapeño Ranch Chicken Wraps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLunch with a creamy little kick.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g chicken tenderloins; 2 tbsp Garlic Jalapeño Ranch; 3 tbsp sour cream; 4 tortillas; 2 cups shredded lettuce.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eToss the chicken with 1½ tbsp of the seasoning and a splash of oil.\u003c\/li\u003e\n\u003cli\u003eGrill or pan-fry over medium-high heat for 3–4 minutes per side until 75°C inside.\u003c\/li\u003e\n\u003cli\u003eStir the remaining seasoning into the sour cream for a quick dressing.\u003c\/li\u003e\n\u003cli\u003eFill the tortillas with lettuce, sliced chicken and dressing, then roll up.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Using the same seasoning on the chicken and in the dressing ties the whole wrap together.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCreamy garlic ranch with a genuine, gentle jalapeño kick on the finish — mild, not aggressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make the dip?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk together 1\/2 cup buttermilk, 1\/4 cup sour cream and 1 tablespoon of the mix. Refrigerate a minimum of 3 hours, overnight for best results. For a thicker dip, use the same wet ingredients with 1 1\/2 tablespoons of dry mix.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA mild Hub Heat 2\/11 — a real jalapeño kick, but nowhere near a dare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, gluten free. It does contain milk and MSG — always check the physical label if cooking for an allergy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does it taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Creamy garlic ranch with a genuine, gentle jalapeño kick on the finish — mild, not aggressive.\"}},{\"@type\":\"Question\",\"name\":\"How do I make the dip?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Whisk together 1\/2 cup buttermilk, 1\/4 cup sour cream and 1 tablespoon of the mix. Refrigerate a minimum of 3 hours, overnight for best results.\"}},{\"@type\":\"Question\",\"name\":\"How hot is it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A mild Hub Heat 2\/11 — a real jalapeño kick, but nowhere near a dare.\"}},{\"@type\":\"Question\",\"name\":\"Is it gluten free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, gluten free. It does contain milk and MSG — always check the physical label if cooking for an allergy.\"}}]}\n\u003c\/script\u003e","brand":"SMOKES SEASONING","offers":[{"title":"Default","offer_id":50522468286516,"sku":"SMOSGJR","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/garlic-jalapeno-ranch-front_e0d19046-a4a1-4f5d-816e-49111d6c3cde.png?v=1790080722"},{"product_id":"old-bones-chilli-co-jalapeno-and-garlic-pepper-sauce-200ml","title":"OLD BONES CHILLI CO - Jalapeño \u0026 Garlic Pepper Sauce | Green Jalapeño Hot Sauce | 200ml","description":"\u003ch2\u003eBright, Green and Built for Brekkie\u003c\/h2\u003e\u003cp\u003eInspired by Louisiana-style pepper sauces, this one is all about fresh flavour. Australian-grown jalapeños lead with a bright, citrusy, almost grassy tang. Garlic and onion fill out the middle with savoury depth, and a light touch of spice rounds it off. The finish is clean and zingy rather than hot, which is exactly why it ends up on everything from morning eggs to late-night tacos.\u003c\/p\u003e\u003ch3\u003ePerfect on\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSmashed avo on toast and scrambled eggs\u003c\/li\u003e\n\u003cli\u003eFish tacos and quesadillas\u003c\/li\u003e\n\u003cli\u003eFreshly shucked oysters\u003c\/li\u003e\n\u003cli\u003eGrilled chicken thighs and poke bowls\u003c\/li\u003e\n\u003cli\u003eBreakfast burritos\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eIn the bottle\u003c\/h3\u003e\u003cp\u003eA vivid green sauce that’s thinner and more pourable than the reds in the range, true to its Louisiana inspiration, so it splashes rather than dollops. Heat is \u003cstrong\u003eMild\u003c\/strong\u003e — plenty of jalapeño flavour without overwhelming anyone.\u003c\/p\u003e\u003cp\u003eFamily-made in small batches in Sydney and a Gold medallist at the Melbourne Royal, this is the bottle we point people to when they want flavour, not fire. The 200ml covers a lot of brunches. \u003ca href=\"\/en-nz\/collections\/old-bones-chilli-co\"\u003eShop the full Old Bones Chilli Co range\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eThe facts\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards:\u003c\/strong\u003e Gold - Savoury Preserves - Melbourne Royal Australian Food Awards 2026; 2nd Place Mild Chilli Sauce Category - European Hot Sauce Awards, Berlin 2025; 2nd Place Green Chile Sauce category - Scovie Awards 2024; 3rd Place Savoury Dressings and Sauces - Sydney Royal Fine Food Show Awards 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Jalapeño (29%), Distilled Vinegar, Water, Garlic (2.8%), Salt, Sugar, Onion, Spices, Xanthan Gum.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Gluten free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Sydney, Australia\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eAlways check the physical label for the latest ingredients and allergen information.\u003c\/em\u003e\u003c\/p\u003e","brand":"OLD BONES CHILLI CO","offers":[{"title":"Default Title","offer_id":67766620586036,"sku":"OBJALA200","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/jalapeno-front.jpg?v=1792457868"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-flavor_jalapeno.png?v=1792918675","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/jalapeno.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}