Gringo Bandito Hot Sauce

Gringo Bandito Hot Sauce

5.00

We're hot for Gringo Bandito hot sauce. Created by Dexter Holland, The Offspring frontman, these zippy condiments were born in Huntington Beach and are meal staples of many. The original red packs a bold, mild kick, and the newer green brings a little more heat. Still handmade here in Southern California, the sauces are "easy on the pooper," promises Holland, and made with all natural ingredients.

  • Handmade
  • 5 fluid ounces
  • Red ingredients: vinegar, water, habanero peppers, jalapeño peppers, red Japanese chili peppers, more peppers, salt, mojo, spices, xanthan gum
  • Green ingredients: water, habanero peppers, serrano peppers, more peppers, vinegar, salt, mojo, spices, xanthan gum
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Dexter Holland

These days the question isn't what you're pouring hot sauce on, it's what aren't you pouring hot sauce on. Everyone has a go-to—even Dexter Holland of The Offspring. His heart belongs to Gringo Bandito, the fiery condiment he created 10 years ago here in Huntington Beach. Locals have certainly spotted the bottles around town atop restaurant tables and along the shelves of dedicated hot sauce shops. The logo, featuring a young Holland outfitted in his gringo bandito best, is unforgettable, as is a dollop of his red or green. While the company has its sights set on adding heat to plates across the world, the Hungry Punker crew wants to forever maintain its loyal local appeal.

A Garden Grove native, Holland's love affair with Mexican cuisine was established early on. He later moved to HB, and in the early 2000s he called upon his friend Florencia Arriaga to help him make a hot sauce. The band frontman and experienced chef experimented in the kitchen with fresh, all natural, hand-chopped ingredients for roughly one year, and in 2004 Gringo Bandito's original red sauce was born. "It's like a party in your mouth," promises Holland on the label. "And I tried to make it easy on the pooper, too," he adds. 

Read the full story: We're Hot For Gringo Bandito: Dexter Holland's Red Hot Sauce Turns 10