Each one starts with real Minnesota peppers, fermented and simmered by hand. To order, just get in touch — we'll tell you what's in stock and arrange the rest.
The not-so-hot hot sauce. Full habanero flavor and perfume with a true Minnesota Nice heat level, from heatless Habanada peppers gently fermented and simmered with apple cider vinegar.
We might never eat breakfast without this again. Equinox-ripened jalapeños fermented with sea salt and simmered with garlic and loads of wild blueberries. A quick bite of heat, then sweet, fruity, tangy deliciousness.
Down south they put this on everything. Fermented jalapeño and garlic shaken daily for a month in blended vinegars, then filtered to leave a cloud of sweet pepper flavor behind. Shake before enjoying.
Think Thai dipping sauce made Minnesotan. An ounce of #seedtosauce Thai peppers per bottle, sous-vide fermented in sea salt and blended with rice and apple cider vinegars. Sweet and savory, with heat that gets your attention just for an instant.
Custom-designed for the Bloody Mary — but mind-blowing on mac & cheese, or anything savory. First-of-season red peppers from St Paul's Hmong Village market, fermented and simmered with local 'music' garlic and aged three months.
Especially good on tacos, creamy scrambled eggs, or rotisserie chicken. Habanero and red bell peppers macerated with lime, fermented, then slow-simmered outdoors with apple cider vinegar, garlic, agave and a little brown sugar.
If you find something this doesn't go with, please let us know. Hand-selected sweet, ripe red Minnesota jalapeños, mash-fermented and simmered with local garlic and brown sugar, then strained and de-seeded for an elegant, restrained heat.
A traditional table condiment made for tacos and burritos. Our own homegrown #seedtosauce yellow pequín peppers — some fermented, some dried — bottled with white vinegar and a pinch of salt. Citrusy zing and rounded heat. Refill with hot vinegar to keep it going.
An everyday sauce that could be your best friend with wings. Habaneros lightly fermented in sea salt brine, blended with mash-fermented jalapeños, then simmered with garlic, brown sugar and apple cider vinegar — strained to leave a few freckles behind.
For special occasions like a great steak dinner. Homegrown chocolate habaneros smoked over cherrywood with heatless habanadas, simmered outdoors, balanced with lime and maple, and finished with a generous shot of Grand Marnier orange liqueur.
Availability changes with the harvest and what's left in the pantry. Send a note or give us a call and we'll sort you out — including pickup around the Twin Cities.