Poke the Bear- Greg's Famous Hot Sauce

This batch of Poke the Bear has a wealth of personality to go around, from the Black Futsu Squash & Red Bean miso to the Lapsang Souchong kombucha, brought together with a long-awaited 'Momoboshi', salted baby peaches that give this a juicy cohesiveness!

Suggested pairings: poke bowls, beef bowls, etc

4.2/10 heat

Costa Rica-grown pineapple, rice vinegar, Ogeechee River Bay Farmstead habanero peppers,  apple cider vinegar, lime juice, filtered water, SAV Local grapefruit juice,  Greg’s Own Momoboshi (Dragonfly Creek Farm peaches, kosher salt),  Smoochy’s Pantry black futsu squash, red bean, & brown rice miso,  Unified Ferments Lapsang Souchong Kombucha (water, kombucha culture, sugar,  Lapsang Souchong tea), Sour Flower Vinegar Soursop-Pineapple Vinegar,  Fueru Makame seaweed, Kosher salt, Sichuan peppercorn,  S&B Nanami Togarashi (chili pepper, orange peel, black sesame seed, seaweed,  white sesame seed, Japanese pepper, & ginger) & Wasabi Powder (horseradish, mustard,  tapioca starch, wasabi), Ogeechee River Garden turmeric, smoked salt, shiso leaf

1.7 fl oz/50 mL

Best by 02/15/2026