Artisanal hot sauce alive with flavor and health benefits made from an heirloom chile varietal, monastic vinegar and raw sea salt. Read more
This project was successfully funded on September 14, 2012.
Nearing the halfway point, we're past the halfway point.
We've gotten over the hump!!! SBPL is 53% funded! The way forward is now shorter than the way back, and I wanted to thank all of my backers for your faith in my project. I know at this juncture that you simply have to take me at my word that my hot sauce is delicious, healthy and original, but if this project is successful, you will all have a chance to make your own judgement. The key words here are "if this project is successful". I still need ya'll to spread the good word to all your friends and family to help SBPL cross the finish line. This hot sauce is so much different than anything else you'll find on the market. I use about a 1/2 pound of peppers per bottle, which is definitely more than most other hot sauces because I feel you should be able to taste the pepper as well as the heat. Most other hot sauces I know of (and I know a lot, intimately) use quite a bit of vinegar because it's a good vehicle for the heat but not so much the inherent flavor of the pepper. It's not cost effective for most companies to actually feature the pepper so they dilute it with vinegar to carry the heat. I aim to change that. I know I'm asking a lot, but when it comes to a labor of love, you have to do what you can and then some. Thank you again for support! I could not do this without you.