I've loved hot stuff ever since I ate a habanero during recess when I was a kid (which I think hardwired my brain to only work properly when lubricated by a heavy dose of capsaicin). After growing peppers and making salsa, guac, and hot sauce for personal enjoyment for a while, I've realized one thing -- the best way I can bring more spice to mankind is by distilling the essence of nature's finest peppers into a form that can be bottled, sold across the world, and enjoyed by the broadest audience possible.

But unlike my sourdough bread operation (which has already reached its final form as an at-home micro-bakery delivering fresh bread to the San Luis Obispo region), hot sauce is a different beast. I'm taking the time to finalize my recipes, get my production systems in order, and assemble a kickass team to bring my vision to life. If you want to help in this process, join the Secret Sauce Society and help taste test each of my newest creations.

So far, I've landed on three general recipes that I'm developing, all focused on an accessible spice level (for people without overdeveloped spice tolerance like me), a mellow flavor profile (to compliment a wide range of cuisines without being too overbearing), and only the cleanest and healthiest ingredients (so it doesn't just taste good, but feels good too).