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Hot Sauce: Hank Sauce

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Cilanktro Sauce - A hefty dose of FRESH cilantro creates a flavorful blend that mixes perfectly into Southwest and Mexican style foods. Add it to your favorite tacos, burritos, salsa and guacamole, or mix it with sour cream for a dipping sauce like no other. The natural bite of garlic and cilantro is perfect for grilled veggies or seafood kabobs; especially when mixed with cocktail or tartar sauce. Don’t forget the greens! Sprinkle Cilanktro over your favorite salads or mix it with honey mustard dressing for something smooth and spicy! Cilanktro is a crucial element in creating world class fish tacos. Marinated pan fried cilanktro shrimp is also a must. 

Ingredients: Hank Base (Aged Peppers, Distilled Vinegar, Salt, Xanthan gum), Wine, Garlic, Salted Butter (Sweet Cream, Salt), Cilantro. Contains dairy. 

Hank's Heat Sauce - Hank’s Heat is a specialty sauce that Hank uses when he feels the need for a little extra heat. Use Hank’s Heat to spice up your favorite foods while adding excellent flavor as well. Stop using overheated pepper sauces that mask the flavor of your food and enjoy this unique flavorful blend. The extremely smooth flavor heats up shortly after consumption, creating a wild and exciting ride for the taste buds. Fresh minced cayenne and habanero peppers add a distinct flavor and heat as well. Add it to Chinese food or curry, Hank’s Heat is the perfect sauce for those extra spicy foreign dishes. 

Ingredients: Hank Base (Aged Peppers, Distilled Vinegar, Salt, Xanthan gum), Wine, Garlic, Habañero Peppers, Basil

Herb Infused Sauce - Ahh yes the "OG". The original Hank Sauce was created to enhance the flavor of Hank’s favorite foods. This sauce goes great with nearly anything and adds the perfect kick without overpowering the dish. Hank Sauce is the perfect solution for bland soups and tomato sauces, as well as boring chicken and tuna salad. Forget the ketchup, OG makes the perfect sauce for burgers, tenders, and fries. It may not burn a hole in your tongue, but don’t be surprised if you burn through the bottle!

Ingredients: Hank Base (Aged Peppers, Distilled Vinegar, Salt, Xanthan gum), Wine, Garlic, Salted Butter (Sweet Cream, Salt), Basil. Contains dairy.

Camouflage: Sweet, tangy, and zesty; Camouflage is accompanied by a “hidden heat” that comes through moments after the initial sweetness. Camouflage makes a perfect wing sauce and is excellent in ground beef, wild game and other lean meats. If grillin’ is your thing than this is your sauce! Mix it with mayo for a delectable spread on sandwiches, or mix it with BBQ sauce for an ultimate dipping sauce; it’s also EGGcellent on breakfast sandwiches and omeletts. Use it on anything and watch it blend right in!

Ingredients: Hank Base (Aged Peppers, Distilled Vinegar, Salt, Xanthan gum), Wine, Garlic, Salted Butter (Sweet Cream, Salt), Cilantro. Contains dairy.

Honey Habanero:
"A little sweet, alotta heat!" When some of our biggest fans starting asking for something hotter Hank knew he couldn't let their calls go unanswered. Fresh habañero and honey create an extremely pleasant, spicy combo that makes it tough to put the bottle down. If you're into heat you'll find yourself using this delicious blend on everything! 

Ingredients: Hank Base (Aged Peppers, Distilled Vinegar, Salt, Xanthan gum), Wine, Garlic, Salted Butter (Sweet Cream, Salt), Cilantro. Contains dairy.

Storage: Shelf stable until opened. Once open, refrigerate. 

Hank Sauce

The tale of Hank Sauce dates back to 2006 when 3 friends became roommates at Flagler College in the quaint and sunny beach town of St Augustine, Fl. All hailing from the Southern portion of the great state of New Jersey; Hank, Josh, and Matt became, by definition \"bros,\" but never really discussed starting a business together. Josh and Matt also shared something in common especially ironic at the time - they absolutely hated hot sauce. Now keep in mind that when your roommate is a chef, you\'re probably going to accept nearly anything coming across the table. When something requiring a noticeable amount of hot sauce was on the menu, the duo was hesitant, but Hank would usually reply with the ever so confident \"I got you, you\'ll like it\" which brought the hesitation down a notch or two. Hank had been making \"the sauce” (now better known as Herb Infused) for personal use for quite some time, but never really thought it was anything to brag about. It became popular at cookouts and gatherings, but the idea of pursuing a hot sauce career was even more left field than we were at the time. In May of 2011 they decided to leave the warm winters behind and move back to their native NJ to launch the brand. The three friends had all grown up working in the service industry, so they felt it was best to move home and embrace the strong tourism industry of the Southern shores of NJ. The plan was to work previous summer jobs while making Hank Sauce a known name around town. This included but was not limited to sneaking sample bottles into the bags of customers while delivering pizza, and other guerrilla marketing tactics. The Sea Isle City farmers market was their first crack at selling the sauce to a large crowd. It was such a success that after one summer they knew they had to find a kitchen and push the sauce full time; after all, they really had nothing to loose at that point. They found an available building on the South end of town and moved in October 2011. It was more space than needed, and Hank had more than enough experience in the kitchen, so they decided to open a restaurant as well, allowing guests the opportunity to try Hank Sauce on a wide variety of foods. The restaurant has become and absolute hit, and continues to be a staple in town today. Fast forward a few years (2015) and nearly 700 accounts later and the sauce is still being made (by hand) by our small crew which has grown to include a few clutch friends and family members. It was obvious that something had to be done about the supply and demand. While striking out with co-packers for a number of reasons, they were making about as much sauce as possible out of the small restaurant. It was time for a bigger boat. With the help of Matt’s dad Pietro and a local bank they secured a piece of land 30 miles away in the fabled town of Millville, NJ. They set their sights on a production facility that would improve capacity while allowing the brand to grow and experiment with other products, and in 2018 Myrtle Packaging was complete. (A fisherman by trade, The Myrtle Virginia was the name of Pete’s first commercial boat which he bought in his 20’s) To this day Hank Sauce is family owned and operated.

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