Hope you’re enjoying your week as we ease into the winter months. In the past couple of newsletters I’ve described the hustle and bustle of the chili pepper harvest season. I feel like the mania that built up during summer peaked a couple weeks ago at the NYC Hot Sauce Expo.

The event was everything we hoped for with lots of engagement with hot sauce enthusiasts and makers. We gave out more samples of Craic Sauce over a two day period than ever before, receiving lots of positive feedback, especially with our Brian Boru’s Curry sauce.  

We’re kicking the October Craft Hot Sauce newsletter off with some sounds, images, and the hum of harvest season!

Check out what has been a pretty accurate representation of a day in the life for me and the craic crew this harvest season.

It's been a physical and mental grind of late, but we're learning every hour, making quality hot sauce, and feeling fortunate to be around peppers, farms and people excited for flavor and hot sauce!

I’ve noticed that my curated online feed has been filled with spring foraging. In 2016, I interviewed Tim Paulman of Paulman Acre on our podcast who talked about foraging morel mushrooms that he used in a special limited edition hot sauce. So naturally whenever I learn about new foods I think: how would this ingredient work in a hot sauce?

Hey there! Pepper harvest season is officially underway. I love seeing the combination of the vibrant colors of peppers and fresh produce that eventually blend together, creating a fresh homemade hot sauce. For many, the idea of creating their own hot sauce is planted in their mind during harvest season.

Hi there, Wishing you a warm and spicy New Year! Whether you're reading this email this morning in "go-gettem 2019" mode, "I can't move or do anything today" mode, or somewhere in between, I know you like hot sauce, and I know you should check out our New Year’s resolutions for hot sauce lovers on our blog!

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...

We heard from some really cool craft hot sauce companies leading the charge on the Hot Sauce Revolution. Howler Monkey Sauces, a Jacksonville Beach company with Panama influences and Taylor's Ultimate, an artisanal hot sauce company in Miami

Hi there, Happy March Chiliheads. This is our first monthly newsletter, and I hope you enjoy the included content. This newsletter is for you, so please let us know what you love, what you hate, and what you'd like to see in next month's newsletter. We have a four-course meal of the following below...