Tim Myers of Hot Heads, is self-described as a go-doer. We talk through early lessons growing peppers, how to scale a farm and hot sauce operation simultaneously, and the breakdown of some unique hot sauces like their chocolate reaper mole sauce.

A year and a day ago, in last year’s December Craft Hot Sauce newsletter, we reflected on a big decade for the hot sauce industry. A year later, it feels like another decade has already passed! 

While 2020 is a year many would like to leave behind, it's worth looking back and reflecting on it because the craft hot sauce world has grown and changed a ton!

I encountered a tricky little situation during a hot sauce cook one January Sunday morning in our commercial kitchen in Lowell, which gave me some perspective on failure and growth. My co-cook Ben and I were making a 5 gallon batch of 40 Shades of Green Chilli, a sauce I’ve made 20 times before.

Hi there, Hope you're having an awesome summer! Mine's been busy, but I'm looking forward to taking a vacation next week. I have an authentic mole sauce recipe from Cassandra of The Bomb Noms on my "to-cook" list for my vacation...

Hi there, Happy New Year! I'm writing this from Boston where we just got 12+ inches of snow, and I'll be keeping busy inside today by making a batch of Tropical Hot Sauce. I hope you try out this recipe and experiment with your own alterations...