Hot Drops! ~ Fresyes
A fresh spin on a beloved classic. This sauce DOES look terrifying but is more bark than bite. The Ghost Peppers are kept to a minimum and charred pre-ferment. This mellows out the flavor and alters the final taste making it more palatable. There are onions too...because onions are amazing and you deserve amazing onions. Don’t let anyone tell you differently.
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Gluten-Free ~ Vegan
Ingredients: Fresno Peppers, Ghost Peppers, Garlic, White Onion, Distilled Vinegar, Salt, Xanthan Gum
A fresh spin on a beloved classic. This sauce DOES look terrifying but is more bark than bite. The Ghost Peppers are kept to a minimum and charred pre-ferment. This mellows out the flavor and alters the final taste making it more palatable. There are onions too...because onions are amazing and you deserve amazing onions. Don’t let anyone tell you differently.
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Gluten-Free ~ Vegan
Ingredients: Fresno Peppers, Ghost Peppers, Garlic, White Onion, Distilled Vinegar, Salt, Xanthan Gum
A fresh spin on a beloved classic. This sauce DOES look terrifying but is more bark than bite. The Ghost Peppers are kept to a minimum and charred pre-ferment. This mellows out the flavor and alters the final taste making it more palatable. There are onions too...because onions are amazing and you deserve amazing onions. Don’t let anyone tell you differently.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Gluten-Free ~ Vegan
Ingredients: Fresno Peppers, Ghost Peppers, Garlic, White Onion, Distilled Vinegar, Salt, Xanthan Gum
About The Maker“Hot Drops began as a passion project — I decided to make gifts for friends and family for the holidays, this was during the pandemic. I became interested in preserving & fermenting, and peppers became the focus of my fascination. Around the same time my sister, Leigh, and I agreed to make gifts for one another for the holidays. Hot Drops grew out of spare time, spare peppers, and a desire to create a personal gift for those close to me.”
Born and raised in Sonoma County, Andrew's passion for cooking and experimentation ignited at an early age. Pursuing a career in agriculture, Andrew studied and received a degree in Agricultural Business and Sustainability, at Cal Poly, San Luis Obispo – a well known program for producing future agribusiness leaders. His education further fueled his love for the bounty of land and culinary arts.
With over 15 years of experience in the culinary consumer goods industry, Andrew has dedicated himself to create a brand that represents a seismic shift in the food industry – less modified products and more naturally produced. His journey has been guided by a deep appreciation for quality ingredients and sustainable practices.
