Our Story
Since 2021, Rodger and Cherie have been making fermented hot sauce from peppers grown in their garden. At first it was jalapeño and cayenne peppers. Cherie then added heirloom peppers starting with Lemon Drops, orange jalapeño and Cherry Bombs. Then came the super hots-Scotch Bonnets, Carolina Reaper and Ghost peppers. These peppers were mixed with root vegetables like carrots, onions and garlic and sometimes, with fruit like pineapple, mango, peach and strawberries. We use fermentation techniques to create the most interesting flavors.
Rodger and Cherie make everything in small batches in their home in Sioux Falls. To achieve optimal flavor, our products ferment from three to six months, making every bottle of hot sauce worth your patience.
Discover the world of fermented hot sauces, where bold flavors and tangy zest collide! Crafted through the age-old process of fermentation, these sauces not only pack a punch of heat but also deliver a unique depth of flavor that's unlike anything you've tasted before. The fermentation process enhances the natural flavors of the peppers, creating a rich, complex profile that elevates any dish. From spicy tacos to zesty marinades, fermented hot sauces are perfect for adventurous food lovers seeking to spice up their culinary creations. Embrace the bold, the tangy, and the deliciously fermented—your taste buds will thank you!