Boulder Hot Sauce ~ Harry's Habanero
Boulder Hot Sauce is riding on the cusp of a new revolution in hot sauce, one in fact that we created. We are not the heat you add to a condiment but the condiment itself. Our customer tends to eat for the chance to taste Smokey Serrano or Harry's Habanero first and to conquer appetite second.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Ingredients: Poblano peppers, Serrano peppers, Habanero peppers, Fresh carrots, Onions, and Garlic
Boulder Hot Sauce is riding on the cusp of a new revolution in hot sauce, one in fact that we created. We are not the heat you add to a condiment but the condiment itself. Our customer tends to eat for the chance to taste Smokey Serrano or Harry's Habanero first and to conquer appetite second.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Ingredients: Poblano peppers, Serrano peppers, Habanero peppers, Fresh carrots, Onions, and Garlic
Boulder Hot Sauce is riding on the cusp of a new revolution in hot sauce, one in fact that we created. We are not the heat you add to a condiment but the condiment itself. Our customer tends to eat for the chance to taste Smokey Serrano or Harry's Habanero first and to conquer appetite second.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Ingredients: Poblano peppers, Serrano peppers, Habanero peppers, Fresh carrots, Onions, and Garlic
About The Maker
Like many magical inventions, Boulder Hot Sauce was born from a necessity. In 1996 I was living on what was previously a commune in Northeast Boulder. I created a garden plot on what was to be my best garden ever. Digging clay soil, amending, and watering I planted 6 pepper plants and LOTS of vegetables. In late July, ravenous grasshoppers decimated every plant on my plot. The peppers were spared (too spicy or just dumb luck?).
Two years later and a lot of kitchen time under my belt, I quit my job, cashed in all my savings and began to navigate my way through the world of product manufacturing. I managed to find a team and worked tirelessly to fight for my dream of making the same product so long ago created in my home kitchen. They told me add this, add that, stretch the product yield with xanthan gum, etc. I said NO!
