New
Arrivals/Restock
Stonewall Kitchen Aioli | Ghost Pepper
5.0 (121 items)
Limited Time SaleUntil the end
17
40
16
$39.50 cheaper than the new price!!
Free shipping for purchases over $99 ( Details )
Free cash-on-delivery fees for purchases over $99
Free cash-on-delivery fees for purchases over $99
See all stores
Please note that the sales price and tax displayed may differ between online and in-store. Also, the product may be out of stock in-store.
New $79.00
Product details
| Management number | 203261129 | Release Date | 2025/10/01 | List Price | $39.50 | Model Number | 203261129 | ||
|---|---|---|---|---|---|---|---|---|---|
| Category | |||||||||
To add some serious spice to this aioli, we turned to the ghost pepper, which at one point ranked as the world’s hottest chili. This fiery spread delivers tongue-tingling heat that’s ever-so-slightly tempered by its creamy mayonnaise base. Give burgers some bite and make sandwiches sizzle with this crazy hot condiment.
Much more than a fancy mayonnaise.
Unique, delicious and artfully crafted to deliver robust flavor.
Amazing on sandwiches, spread on top of grilled salmon or used as a dipping sauce for anything from French fries to crudites. You'll love 'em!
Ingredients : Canola Oil, Salted Eggs (whole eggs, salt), Ghost Pepper Mash (ghost pepper, salt), White Vinegar, Mustard Powder, Cultured Dextrose, Garlic Powder, Natural Flavor and Tocopherols (natural antioxidant)
10.5 oz jar
Much more than a fancy mayonnaise.
Unique, delicious and artfully crafted to deliver robust flavor.
Amazing on sandwiches, spread on top of grilled salmon or used as a dipping sauce for anything from French fries to crudites. You'll love 'em!
Ingredients : Canola Oil, Salted Eggs (whole eggs, salt), Ghost Pepper Mash (ghost pepper, salt), White Vinegar, Mustard Powder, Cultured Dextrose, Garlic Powder, Natural Flavor and Tocopherols (natural antioxidant)
10.5 oz jar
Mustard & Condiments
Necklace
Correction of product information
If you notice any omissions or errors in the product information on this page, please use the correction request form below.
Correction Request Form