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When we make our meals, we underseason and underspice on purpose. Cooking for hundreds and hundreds of different folks with differing palates is a fun challenge, but requires some restraint. When I eat our meals, I usually add some sea salt and some spiciness of some kind.
We feel that the commercial hot sauce market is oversaturated with flavorless heat bombs that have no soul. This one is packed with depth and flavor and spice that will make you say “It’s SO spicy but so good, I can’t stop putting it on everything!”
We had a blast handcrafting this small batch hot sauce using Serranos, Green Habaneros, Sweet Chiles, two kinds of really cool vinegar, salt, pepper, and garlic.
Thanks a bunch for letting our team cook for you!
When we make our meals, we underseason and underspice on purpose. Cooking for hundreds and hundreds of different folks with differing palates is a fun challenge, but requires some restraint. When I eat our meals, I usually add some sea salt and some spiciness of some kind.
We feel that the commercial hot sauce market is oversaturated with flavorless heat bombs that have no soul. This one is packed with depth and flavor and spice that will make you say “It’s SO spicy but so good, I can’t stop putting it on everything!”
We had a blast handcrafting this small batch hot sauce using Serranos, Green Habaneros, Sweet Chiles, two kinds of really cool vinegar, salt, pepper, and garlic.
Thanks a bunch for letting our team cook for you!