The fiery, flavorful finalist and its two fruit-forward peers were created during the pandemic by Ian Barrett, who lives and works in Cleveland’s Old Brooklyn neighborhood.
The fiery, flavorful, finalist and its two fruit-forward peers were created during the pandemic by Ian Barrett, who lives and works in Cleveland’s Old Brooklyn neighborhood. The hot sauce portfolio currently includes peach Fresno, habanero and mango Scotch bonnet. Smoked jalapeno, pineapple habanero and blueberry jigsaw will hit retail shelves this year.
By June 2021, Barrett had named his new company after the Spanish word for “fire” and received his certifications, licensing and labeling. He started making small-batch hot sauces in a commercial kitchen, selling the products at farmers markets, while seeking retail placement. Today, they’re available in more than 20 retail locations as well as some farmers markets.
“We focus a lot on that balance of heat with flavor,” he says. “With the restraint comes great sauce.” For perspective, jalapeno peppers are between 2,500 to 4,000 Scoville units, while scotch bonnet peppers jump to six figures between 100,000 to 350,000 Scoville units and jigsaw peppers pass the million mark at 1,500,000 to 2,200,000.
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