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Made Slowly in the Pacific Northwest
Bottled in Bellingham, Washington, HOSA aims to spice up your food without overpowering it. From seed to sauce, we use minimal, all-natural ingredients for flexible, flavorful heat. When added as a condiment, HOSA adds a complementary burst of flavor; as an ingredient, it easily blends with and enhances food.
Committed to Goodness
We don't often submit our products to awards; but when we do, we hope that it has an impact. Our humbly small operation is proud to represent the great Pacific Northwest as a Good Food Awards finalist and winner! We are in great company, as this group contains high quality and thoughtful food processors from all around the country.
"The Good Food Foundation exists to celebrate, connect, empower and leverage the passionate and engaged, yet often overlooked, players in the food system who are driving towards tasty, authentic and responsible food in order to humanize and reform our American food culture."
Carefully Chosen for Flavor
From habaneros to anaheims, balsamic to apple cider vinegar, locally produced sea salt, and the occasional addition of all natural sweeteners; we choose our simple ingredients to explore the complex possibilities of quality over quantity, with nothing unnecessary added.
Our chiles are proudly sourced from local farms when in season.
Hand-Crafted in Small Batches
We make HOSA with an impractical amount of love. Stem by stem, there's no shortcut to a sauce we believe in. Every chile is processed by hand before fermenting for a minimum of six weeks.
Each bottle is then hand-filled and heat-sealed to ensure your HOSA will remain shelf-stable. Refrigeration after opening is only necessary to slow the natural process of oxidation. We recommending storing open HOSA out of direct sunlight in a cool, dry place; but you can keep it on the counter, in your glove box, or wherever it may fit!