We use all ORGANIC ingredients, and purchase chiles & garlic direct from farmers
HEIRLOOM peppers create unique flavors in a wide variety of heat levels
A "warm" sauce with lots of smokey, green chile flavor, a pleasant tanginess, and just a touch of heat. Perfect those who don't usually like hot sauce (and also a wonderful dipping sauce for those who do). Pairs especially well with fried plantains.
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.
Santa Fe Grande (hot)
A traditional Southwestern chile that is surprisingly well adapted to our northern clime. The Santa Fe Grande somewhat resembles a jalapeño in appearance, but ripens from yellow to orange and than red, and has a much lighter, more floral aroma.
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 is French for, "The Golden One"). This sauce is bright and tropical, like black pepper awash in sunshine; it is the perfect compliment to a fish taco.
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.
Bulgarian Carrot (very hot)
For those who requested a hotter Hot Winter: this sauce blends our Bulgarian Carrot with Aji Crystal, for a bold heat with a taste of rich, dark fruit and a full body. Notes of sour cherry and citrus lend a complex flavor.
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.
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 make an annual donation equal to 5% of sales from this variety, to the Seattle chapter of the International Rescue Committee.
Please note that this year's wildfire smoke was especially harmful to our crop of Aleppo peppers, and as such, our supply is very limited. Hoping (and planning for) a greater abundance next season.
Seeds for the Aleppo pepper are currently sold out. I will be growing many more of this variety next season, and will endeavor to set aside a larger amount of seed for those wishing to grow this pepper themselves.
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We currently have THREE very delicious Limited Edition hot sauces.
Prik Chi Faa -- A Thai variety selected by Adaptive Seeds for earlier ripening in northern climates. These large, cayanne type peppers are advertised as "delicious when lightly smoked", which, well, is what happened this year. Our creation is a MILD red sauce, with a full, vegetal flavor, and yes, a pleasant smokiness.
Czech Black -- A lightly sweet, deep bodied sauce with medium heat, a beautiful garnet color, and hints of dark cherry and pinot noir. This has always been a personal favorite, and the only reason I don't grow it every year is that the plants, being largely purple, just do not produce a lot of fruit.
Cherry Bomb --- Adaptive Seeds have been working to create an open pollinated version of this popular chile. The plants were very pretty, and yielded lovely golf ball sized "bombs". The chiles themselves were very sweet, and yielded a lighter bodied sauce with a clean heat and pleasant after burn. The chile vinegar comes through especially nicely on the finish.