We sold out of our first run of hot sauce! Pre-order now to reserve your hot sauce for when our next shipment arrives.
Smoked Habanero Monk Sauce begins in the same way that the Benedictines of Subiaco Abbey begin all their hot sauce: with home-grown habaneros that sprout up in the hot and dry Arkansas sun. The monks layer these peppers in a brick oven and slowly smoke them over a wood fire before blending them with their classic recipe of onions, garlic, vinegar, and salt.
Naturally, they throw in a few prayers for good measure while they work. What they end up with is a massively hot, smoky sauce—the smell alone is enough to get your mouth watering!
It was the desire of St. Benedict that his brothers should live by the work of their hands. Buying this 5 oz bottle of sauce is an excellent way to support them and their abbey!
Monk Sauce comes in at about 250,000 heat units on the Scoville scale, a system of measurement used to compare the spiciness of chile peppers. In comparison, Tabasco’s Habanero Sauce is about 7,000 Scoville Units.
The Journey of Monk Sauce
Fr. Richard Walz, OSB, began making habanero hot sauce while stationed in Belize, Central America. In early 2003, he returned to his Arkansas abbey, bringing some seeds from his habanero garden with him. Since then, Subiaco Abbey “Monk Sauce” has become a regional favorite and is sold nationally and internationally.