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Born to Hula Story

Written by Born to Hula Owners Ed & Amy 

Born to Hula was started in 2010 by Ed Bucholtz, almost 15 years after graduating from culinary school in NYC. After continuous times out at restaurants and being sick of Tabasco being the only choice when eating out, or having to bring an artesian sauce with him, Ed decided to make his own hot sauce. 

With a honed skill for pairing flavors and spice, Ed started playing around and immediately came up with its first 3 products: Cayenne, Habanero Ancho and Habanero Guajillo. Not long after came one of our most popular sauces the Ghost of Ancho. Next thing you know, 7 years later and Born to Hula has a list of delicious award-winning products.

We have ventured out to include award-winning medium heat smokehaus salsa, a medium heat imperial apple BBQ sauce, a medium heat mammoth beefy jerky, and a new Biergarten mustard. This being the first nonspicy product in our lineup launching July 2017.

We have learned a lot along the way and continue to do so as our company grows. The hot sauce community is a wonderful family of people who all reach out and help and encourage each other. 

We will continue to roll out new products to tickle your taste buds and spice up and flavor all of your favorite dishes.

 

Website - www.borntohula.com
Facebook - @BTH52
Highlands, New Jersey

 

 

About 12 years ago I became interested in growing food for myself and my wife. I convinced our building manager in Bronxville, New York to let me install some raised beds in the outdoor common areas. After a few successful seasons growing vegetables, I saw that one of the crops that lingered into the Fall in the Northeast was chilies.
Left Lane Pepper Company is a car- and driving-themed brand parked at the intersection of hot sauce lovers and car enthusiasts. Story written by co-owners Bernadette “Bernie” Domingo and John Stech, both based in New York City. 

Chef Chris Schlesinger joins the Craft Hot Sauce podcast. Chris was born and raised in Virginia, where he first developed his love for barbecue, spicy food, and live fire cooking.

Schlesinger has won multiple James Beard Awards for Best Chef of the Northeast, and he put Boston on the map for chiliheads in the 80's with his Inner Beauty Hot Sauce and the Hell Nights put on at his restaurant.

  • 1 min read

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