Our hot sauces are truly “Seed to Sauce”. We start our pepper seeds in the early spring, transplant after the last frost, and harvest in September and October. We then create our pepper mash and let the fermentation process occur naturally. Our fields are located in Middle Rio Grande Valley of Corrales, New Mexico, at 5,000 feet. This high desert climate grows some of the best tasting peppers in the world. The hot days and cool nights and intense UV rays help concentrate sweetness and heat in the peppers can’t be found anywhere else.
