COBRA CHILLI: Garlic Habanero Chilli Sauce Hot | Hot Chilli Sauce | 250ml

Triple garlic and real heat, no apologies

Cobra Chilli didn't hold back on the garlic here — 15% fresh garlic goes head-to-head with 15% fresh Red Habanero, giving you a sauce that's as pungent as it is fiery. This is the bottle for garlic lovers who also want their sauce to fight back, built for anyone chasing serious flavour depth alongside serious heat.

The flavour

Fresh tomato and onion open sweet and savoury, then the fresh garlic muscles in hard and fast — this is a genuinely garlicky sauce, not a background note. The Red Habanero follows close behind with its trademark fruity, almost smoky heat, cumin and white pepper round out the middle, and the finish is long, hot and unmistakably garlic-forward.

How to use it

• Toss through garlic prawns in the pan for a next-level version of the classic
• Brush over steak in the last minute on the grill for a fiery garlic crust
• Spoon over roast lamb or lamb chops for a punchy, pungent lift
• Roast mushrooms or a mixed veg tray with a generous drizzle before serving

In the bottle

A rich orange-red sauce, thick with visible garlic and habanero flecks throughout — hearty rather than thin, true to its high-garlic, high-chilli build.

Ingredients & Dietary

Ingredients: Fresh Tomato, Fresh Garlic (15%), Fresh Red Habanero Chilli (15%), Fresh Onion, Sugar, Vinegar, Sea Salt, Cumin Seed, White Pepper

Dietary: Gluten friendly (no gluten-source ingredient) — always check the physical label.

The Rub Smuggler's Verdict

The house never runs out of this one on prawn night. Toss prawns with Butchers Axe Scout Lemon Pepper, grill them hot and fast — two minutes a side, no longer — then finish in a pan with butter and a good spoon of Garlic Habanero. Set out Uncle Mungos Sweet n Sour for dipping. Loot first, label later.

More from the stash: the full Cobra Chilli range.

Questions answered