FERMENTED hot sauce made in Portland, Oregon
We use all ORGANIC ingredients, and purchase chiles & garlic direct from farmers
HEIRLOOM peppers create unique flavors in a wide variety of heat levels

Poblano (mild)

A "warm" sauce with lots of smokey, green chile flavor, a pleasant tanginess, and just a touch of heat. 
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Hinkelhatz (medium)

A sweet-hot blend of Hungarian Hot Wax, Hinkelhatz and our own Hot Winter Pepper.  Perfectly balanced, this sauce is reminiscent of Sriachia, but with much higher quality ingredients and greater complexity. 
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Santa Fe Grande (hot)

Our hotter blend starts with a base of Santa Fe Grande, then adds Bulgarian Carrot and a little bit of Golden Cayenne for a heat that is substantial, but still full of flavor. 
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Orleans (Golden Hot)

Just a little bit hotter than the Santa Fe Grande, this golden hot sauce is an homage to the small town where I worked on Mt. Home Farm: Orleans, CA (which means, "The Golden One"). This sauce is extra thick, and tastes like black pepper awash in sunshine; it is the perfect compliment to a fish taco.
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Original (med-hot)

Our very own Hot Winter Pepper: the off-type Jimmy Nardello that inspired Hot Winter Hot Sauce.  This sauce is less sweet and more earthy, with a slowly building heat that is robust, but not over powering.
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Bulgarian Carrot (very hot)

For all those who have asked for a hotter Hot Winter: this sauce blends our Bulgarian Carrot with LOTS of Hinkelhatz, for a bold heat with rich, dark fruit flavor with a full body.  This year we also added some Aji Crystal, which turned up the sour cherry and citrus notes (and possibly increased the heat just a little bit).
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Hatch Chile (Medium)

In a partnership with Los Roast, we are pleased to share this fermented Hatch chile sauce. These are certified New Mexico chiles prepared in the Hot Winter style. We use a combination of the Arizona 1904 and Lumbre varieties, to create a sauce with an accessible heat and distinctive SW flavor.
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Limited Edition: Aleppo (hot)

Only a few left!

The Aleppo has a robust, long lasting heat, as well as a unique umami flavor.  It has been favored by chefs for centuries, and is named after the city that used to be the most populous in Syria. 

-- In honor of the people who have cultivated this chile for generations, I will be donating 5% of sales from this variety to the Seattle chapter of the International Rescue Committee. 

I grew a lot of Aleppo last year, and have extra seed available.  I would love for more people to grow this pepper themselves, and am offering packets (10 seeds each) for $1.50.

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Limited Edition: "Fish" Pepper (hotter)

This year's limited edition hot sauce features the "Fish" pepper, so named for its popularity in late 19th century oyster and crab houses around the Chesapeake Bay.  African-American chefs prized the chile for its variegated color, which allowed them to create spicy fish sauces without "muddying" the color of the fish with red peppers.  The pepper is recognized by the Slow Food Foundation for Biodiversity. 
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Limited Edition

We currently have TWO very delicious Limited Edition hot sauces.


The Targu Mures was originally grown in Romania, but I was able to source it through an Oregon company called Adaptive Seeds, that promotes (and breeds) cultivars that are adapted for the Northwest climate. This sauce has a similar heat level as our own Hot Winter Pepper, but is less sweet and more fruity, with rich, dark cherry flavors. The heat is more immediate and less long lasting than our own med-hot sauce.


The Padron is a more traditional variety, native to the  Galicia region of Northwest Spain. While often harvested green, on our farm, we found that these peppers did a fantastic job of holding "on the vine", allowing my team to harvest nearly all of this variety in one, very ripe harvest. The resulting sauce is almost jammy in its fruitiness, despite very little actual sugar. Only medium spicy, with a pleasant tanginess, this sauce is sure to be a crowd favorite, and not likely to stick around for long.
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