Frequently Asked Questions


Does HOSA need to be refrigerated after opening?

Officially, no. It does not REQUIRE refrigeration. However, refrigerated HOSA will resist aging effects for longer.

After opening, your HOSA is prone to oxidation, an effect that changes the color of your sauce and adds an apple-like aroma. These changes are natural and aged HOSA is still safe due to its strong acidity. Refrigerator or no, please keep your HOSA in a cool, dark, and dry place.

What does the HOSA heat scale mean?

Each bottle has our HOSA heat scale rating on the side to show our personal designation of heat level.

  • 1-3 is considered Mild
  • 4-6 is considered Medium
  • 7-9 is considered HOT
  • 10 is considered EXTRA HOT

The HOSA heat scale is only a guidepost. Because it's difficult to assess how each taster perceives heat (or how much they tolerate), we use a diplomatic approach to heat measurement: The HOSA heat scale represents how many people out of 10 would consider the sauce 'hot'".

Whether mild or extra-hot, our goal is sauce that complements rather than dominates your food.

    How should I use HOSA?

    However you want!

    Classic recommendations include: pizza, tacos, mac 'n' cheese, deli sandwiches, gyros, etc.

    Jacob is an avid advocate of HOSA on pizza, while Andy loves his HOSA with falafel.

    As an ingredient, any HOSA generally pairs wonderfully with other fermented or cultured foods such as cheese, sour cream, yogurt, or sauerkraut. They also complement soups and broths, oils and vinegar, and combined into marinades for meats.

    Andy's favorite ingredient pairing is blue cheese and The Standard. Jacob is a fan of blended HOSA oil drizzled over popcorn.

    MOD OUR SAUCE!

    We use minimal ingredients to create a lively and versatile sauce built on the flavor of each recipe's star chile. Get creative in your kitchen and let us know how you use HOSA!

    Have an unanswered question? Feel free to drop us a line: