My wife and I are surprised by how much we like this hot sauce. We had never purchased hot sauce before, only using it at restaurants. We especially like this Classic Habarnero on our egg dishes. The key is to start out each dish with a bit LESS than you think you'll need. Too much can quickly overwhelm your mouth. But a little less, a few dots over each square inch or two -- is perfect. Then add more as you like. AMAZING.

[This review was collected as part of a promotion.] I almost can't eat food without it. The gallon gets filled into my squeeze bottles. I'm looking to buy ghost gallon next. It won't be long before we go through your sauce. When we go out to eat I bring your sauce with me cause the sauces most places got suck to be honest and doesn't pack any heat in it. I'm definitely a fan and I tell others about your sauce.

[This review was collected as part of a promotion.] This has been my go-to hot sauce for years. It has a good amount of heat—but a ton of flavor too that comes from the sweet carrots and acidic onions. I especially love it on rice, salmon, and Mexican food. Oh, and that twist nozzle top is next-level; every hot sauce company should take note.

I had heard a lot about this sauce but didn't try it until I stayed at an Airbnb in Austin that the host had kindly stocked with local snacks & condiments, including this sauce. This is hands-down my favorite sauce now. It's hot enough to get your attention but not so hot as to be alienating (unless you really don't like heat, but then why are you here??). The best part is how versatile it is. I can't really think of anything this sauce would not go on, except maybe ice cream. By the end of my stay in Austin I was eating this stuff by the spoonful. Went and bought a bunch of handy 2.2 oz travel-size bottles from a local sauce shop to take back with me on the plane.

Just got this stuff as a gift from a buddy after he spent some time in TX and I have to say, this is my new favorite sauce. We have it on hand for nearly every meal and I can say it complements bocadogs, bocaburgers, fake-chicken patties, tacos, burritos and even mixed into balsamic salad dressing. We find it to be just the right amount of heat; lots more than some common sauces like Chiluba or Pete’s, but not too crazy like some of the face-melters, like Dave’s Ultimate Insanity. Great work Yellowbird!

I made sure to have Yellow Bird on hand when my daughter and her husband (who once lived in Austin and introduced us to the sauce) came in for the holidays...I couldn’t help but notice they used it on every single thing and no amount ever made steam and fire come out of their ears and nose...like it did her old parents.

This is hot sauce is the Best! First you’re hit with a sweet and tangy flavor that is to die for and then it hits hard with the hot habanero pepper that is the best pepper for flavor ever. I put this stuff on everything and the kicker is that it’s extremely healthy. Number one ingredient is organic carrots and I can’t taste the carrots at all. Thanks Yellowbird for making me so happy to eat your sauce!

amazing sauce - perfect flavor and heat to go with ANY food items. i bought a 2-19.6oz pack after i tried all flavors from variety pack. one complaint i have is the bottle cap design, who designed this and who said this is a good idea? when shaking the bottle, it leaks. it keeps the end dirty and unsanitary.. the mini variety pack had the twister cap which was perfect. The twister cap had problems with jalapeno sauce because of some chunks blocked it, but habanero never did. please redesign or select different bottle cap.

Great for first timers. Yellowbird is hard to explain because there are no yellowbirds being used. Even as the sauce is yellow. I am from Texas and have never seen yellow habaneros . I have had hot sauce with anchovies but never carrots. Hide the bottle and say this is the spiciest sauce that comes from Texas. So good we eat it for breakfast!

Hot dogs, chicken, chili, steak, nachos, soups(any kind...if you want), eggs, pancakes once...that was odd but delicious when mixed with the syrup. I think I'll use it on a tuna melt next. If you want to put some zip into any meal this is the way to go.