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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 -- and that is a plus.

After opening, your HOSA is prone to oxidation, an effect that changes the color of your sauce and alters the original flavor/aroma. These changes are natural and aged HOSA is still safe due to its strong acidity (it also takes a while; weeks, sometimes months). Refrigerator or no, please keep your HOSA in a cool, dark, and dry place for best results.

What does the HOSA heat scale mean?

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 general approach to heat measurement: The numeric HOSA heat scale represents how many people out of 10 would consider the sauce 'hot'".

Each bottle has our HOSA heat scale rating on the side to show our personal designation of heat level. Newer printed bottles, HOSA variants, and seasonal bottles may not feature a numbered heat level, simply "mild" or "hot". However it may be measured, we recommend to use a little at a time to get an idea, then go nuts (if that's what you're into!)

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

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

    How should I use HOSA?

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

    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, combined into marinades for meats, or as toppings for popcorn.

    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: