Hot Winter Food Hot Sauces

Fermented hot sauce made in Portland, Oregon. Hot Winter uses all organic ingredients and purchases chiles & garlic direct from farmers. Different heirloom peppers create unique flavors in a wide variety of heat levels.

6oz bottle

Varieties

Original
HW’s very own Hot Winter Pepper: the off-type Jimmy Nardello that inspired Hot Winter Hot Sauce. This sauce is less sweet and more earthy, with a slowly building heat that is robust, but not over powering.

Santa Fe
A hotter blend used with Santa Fe Grande as a base, then adds Bulgarian Carrot and a little bit of Golden Cayanne for a heat that is substantial, but still full of flavor.

Orleans
Just a little bit hotter than the Santa Fe Grande, this golden hot sauce is extra thick, and tastes like black pepper awash in sunshine; it is the perfect compliment to a fish taco.

Bulgarian Carrot
For all those who have asked for a hotter Hot Winter: this sauce blends Bulgarian Carrot with LOTS of Hinkelhatz, for a bold heat with rich, dark fruit flavor with a full body.

Poblano
A “warm” sauce with lots of smokey, green chile flavor, a pleasant tanginess, and just a touch of heat. 

Hinkelhatz
A sweet-hot blend of Hungarian Hot Wax, Hinkelhatz and Shaun’s own Hot Winter Pepper.  Perfectly balanced, this sauce is reminiscent of Sriachia, but with much higher quality ingredients and greater complexity. 

Aleppo
The Aleppo has a robust, long lasting heat, as well as a unique umami flavor.  It has been favored by chefs for centuries, and is named after the city that used to be the most populous in Syria. 

Hatch
In a new partnership with Los Roast, Hot Winter is pleased to share this fermented Hatch chile sauce.  These are certified New Mexico chiles prepared in the Hot Winter style.  They use a combination of the Arizona 1904 and Lumbre varieties, to create a sauce with an accessible heat and that distinctive SW flavor.

Limited Edition: “Fish” Pepper
This year’s limited edition hot sauce features the “Fish” pepper, so named for its popularity in late 19th century oyster and crab houses around the Chesapeake Bay.  African-American chefs prized the chile for its variegated color, which allowed them to create spicy fish sauces without “muddying” the color of the fish with red peppers. The pepper is recognized by the Slow Food Foundation for Biodiversity.