Smari's Volcano Sauce

Our spicy philosophy

Hot sauce should taste amazing

Anyone can blend a Carolina Reaper together with some chili, vinegar and salt and you have a very spicy mix, but if it's just spicy and at the same time doesn't taste amazing, why would you toss that with your wings? Our spicy philosophy at Smári's Volcano Sauce, is taste first, then bring the heat. We carefully select our raw products to a high standard, we treat them with the respect they deserve, then we grill, infuse, blanche, cook, chill, mix, blend and bottle in our kitchen in Kópavogur, to later ship to heatonist alike all over the world.

Our Sauces

From Hot to Hell

Our entry starts with Askja, the mildest one with Jalapeños, green Chili and garlic, rounded of with delicious honey. Named after the volcano who in 1875, with it's cataclysmic explosion, forced mass emigration to the United States.

Our second course takes a good jump up with Hekla; the carefully selected orange Habanero that we grill, together with Rawit and Cayenne, that we then infuse with hickory smoke is an absolute master piece. Named after the volcano, by Cistercian monks who in 1104 called it "The gateway to Hell".

Last but not least; Katla. It's high amount of Carolina Reaper makes it look fierce and it has every right to do so, together with Rawit and black pepper. Designed to tickle your senses with flavors until an intense sharp heat will hit you like Rocky Balboa. As much as we fear this when we put a dab on our hot wings, it's named after the volcano that geologist fear alike as an eruption is way overdue, it's just waiting to wreak havoc.