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 melon and citrus lend a complex flavor.
Hatch Chile (Medium)
New Batches Now Available!
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 Big Jim and Lumbre varieties, to create a sauce with an accessible heat and distinctive SW flavor.
Please note: while this sauce has been Green in the past (as pictured), our 2021 Hatch sauce is a RED. It has a more developed Hatch flavor, and just a bit more spice than previous seasons (but is still roughly Medium to Med-Hot in heat).
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.
Limited Edition: "Fish" Pepper (hotter)
The "Fish" pepper popularized by African-American chefs working in Chesepeke Bay oyster and crab houses around the middle of the 19th century. The chile was prized for its variegated color, and strange ripening, which turned the peppers from green to white and then orange and finally red. Our own sauce features Fish Pepper of all colors, creating an orange color with a depth of umami, strong heat and subtle bitterness. It's a complex, earthly flavor, that was greatly enjoyed when we last made it, in 2017 (and does pair nicely with fish). Available while supplies last.
The first of this year's Limited Editions features the Guajillo pepper, a Mexican variety that is most often dried. The pepper flavor comes through very cleanly in our finished sauce, which has a full body, excellent balance and and mild spice.
This year's Fuego Edition, which features the Bulgarian Carrot and pepper pickled ginger, is currently sold out. We are fermenting a pineapple wine vinegar, however, and will release another batch later this Winter. Supply will be limited, and we are taking pre-orders. Expect a Spicier sauce than our usual blend, with less melon and more citrus. The ginger is light, but rings on the finish.