Jibba's Hot Sauce

Jibba's Hot Sauce started in May 2020, in a home kitchen, with a basic blender and recycled jars. Alex Gibson is a Busselton chef, and when COVID restrictions shut down his usual work, he started making hot sauce as a hobby.

The first batch was 22 jars of the Original sauce, sold to friends and family on Facebook. The second batch, 122 jars, sold out in a few hours. The range now rotates through more than 20 sauces and condiments, and it's still made in small batches in Western Australia.

The maker rates its sauces for heat out of 5, which makes choosing easier. The Smoked Honey and Garlic BBQ sits at 1, the Margaret River Truffle at 2, the Jalapeno and Black Garlic and the Hot Honey at 2.5, and the Tropical Habanero at 3.5.

The sauces go up against others in blind-judged chilli awards, and they place. Local press reported four podium finishes at the 2022 Mr Chilli Awards, in a field of 225 hot sauce companies from Australia and New Zealand. The Tropical Habanero won the habanero category at the 2024 Mr Chilli Awards and came third in the hot category at the 2025 European Hot Sauce Awards.

Some sauces carry the South West in them. The truffle sauce was made in collaboration with Margaret River Truffle Farm and is 3 percent Margaret River truffle, and the Hot Honey starts with Western Australian red gum honey.

Order from the maker's online shop, which sends orders within 48 hours by Australia Post, with free shipping above a set spend. Jibba's is also stocked across the South West and in Mandurah and Perth, and the maker lists where it's sold on its own site. Keep the sauces somewhere cool and dry, and once one is open, keep it in the fridge and use it within six months.