Pepper Selection
What started with a big pile of fresh, organic habaneros grew to include cayenne, Fresno, serrano, poblano, jalapeño, cherry bombs, Thai chilies, and ghost peppers!
Finding Balance
Each batch is one-of-a-kind. Our handcrafted sauces have exceptional flavor profiles and contain unique blends of fresh organic mango, carrot, pineapple, strawberry, lemon, lime, bell pepper. Some batches have a touch of raw honey and all have kosher salt, and Mountain Valley spring water.
Complicated Diet? Me too.
Each batch of our sauce is approved by Jill, our Chief Nutrition Officer. All varieties are organic, low in salt, and free of artificial dyes, preservatives, garlic, and onions.
Fine Print
Each batch is Gluten-Free, Dairy-Free, Soy-Free Vegetarian, Peanut/Tree Nut-Free, Asparagus-Free, and Cilantro-Free
Fermentation
Cleaned and partially-seeded peppers spend 2-3 months submerged in a salt-rich, oxygen-free brine. The fermentation process boosts the sauce's nutrient density by synthesizing B vitamins and Vitamin K.
Still reading? Fermentation also makes the sauces more tasty.
Bottling
Sorted by color, the peppers make a trip to the food processor with some raw apple cider vinegar and reserved brine. The batches then cook for 15 minutes before finding their way into sanitized bottles, unstrained.
The sauces are pH-balanced and should safely last 2-3 months under refrigeration, but honestly, you won't make it that long without finishing the bottle!
