Written by Haitian Heat Spice Owner Pierre
I started with a desire to find or create a hot sauce that was flavorful and spicy for my conch and conch fritters that I prepared and cooked for my customers. I could not find the flavor I was looking for, so I started to experiment with flavor and peppers until I found the flavor and heat I wanted.
I gave samples of this sauce to my customers and they liked it. The customers started to asked for extra sauce to take home. I knew I needed a name for the sauce. I then called the sauce my original Haitian Heat Spice Fire Sauce. With the passing of time, I entered the Austin Chronicle Hot Sauce Contest in 2014. The sauce won 3rd place under specialty sauces.
I worked on perfecting my sauce and in 2015 the sauce won 1st place under specialty sauces. In 2016 I submitted 3 other sauces & they all won 1st place & people's choice & one - 3rd place under commercial bottler. The names of the sauces are:
- Original fire sauce (Scotch bonnet peppers)
- Sexy sauce (Tabasco peppers. Green sauce)
- Nap Boule (Red wine & garlic based ingredients)
- Hemplifier (5 layers of flavor 5 layers of heat & has hemp ingredients
I first started making sauce in my kitchen, however, Add A Chef is a commercial kitchen in Austin, Texas that I use.