Puerto Rican · Small-Batch · Fermented
Small batches of fermented hot sauce & pique, made with Puerto Rican peppers, herbs and spices. Join me on my journey.
Three small-batch bottles, naturally fermented with Puerto Rican peppers, herbs and spices. Two lines — Salsa Picante and Pique — each made by hand, in my kitchen, for yours.
My orange everyday sauce — bright, tangy, medium heat, fermented with Puerto Rican peppers.
5 fl oz (150 ml) · Shake Well. Enjoy.
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A deeper, hotter small-batch red — richer fermentation, more fire.
5 fl oz (150 ml) · Shake Well. Enjoy.
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A Puerto Rican-style pique — pineapple-bright, sweet-tangy, gently spiced.
5 fl oz (150 ml) · Shake Well. Enjoy.
Join the VIP listMade in small batches — flavors rotate as I ferment them.
Heat Guide
Every bottle is naturally fermented and made with Puerto Rican peppers — the heat is honest, not engineered.
Piña-Pineapple
Mild
Sweet-tangy pineapple fermented with Puerto Rican herbs. A bright, gentle warmth.
Original
Medium
The flagship. Bold, layered heat with Puerto Rican spice depth. The one that started it all.
Special Edition
Hot
Deeper, darker, bolder. Same small-batch craft — turned all the way up.
Mild
Sweet-tangy pineapple fermented with Puerto Rican herbs. A bright, gentle warmth.
Medium
The flagship. Bold, layered heat with Puerto Rican spice depth. The one that started it all.
Hot
Deeper, darker, bolder. Same small-batch craft — turned all the way up.
My passion for hot sauce started my journey of creating and sharing a unique hot sauce experience with you.
I ferment every batch by hand with Puerto Rican peppers, herbs and spices — the flavors I grew up with — and bottle it in small lots. Nothing rushed, nothing artificial: just time, heat and the island on a spoon.
I hope you enjoy it as much as I do.
Join me on my journey.— Vic, founder & maker
Small-Batch Craft
Every bottle starts with a simple promise: real Puerto Rican peppers, time, and care. No shortcuts.
I start with Puerto Rican peppers, hand-selected alongside the herbs and spices that give each batch its island character.
Each batch ferments naturally — no rushing, no shortcuts. Time builds the deep, living flavor you taste in every drop.
Small lots only. I taste and balance every batch by hand, adjusting until the heat and flavor are exactly right.
Each 5 fl oz woozy bottle is filled fresh and sealed. Just shake well, pour, and enjoy — that's the whole ritual.
Pairings & Serving Ideas
Fermented heat belongs at every table. Whether you reach for the Original, the Special Edition, or the Piña Pique — there's no wrong move.
A few shakes of the Original over a steaming plate of rice and pigeon peas. Classic for a reason.
Golden fried plantains hit different when you dip them in the Special Edition. Mofongo? Pour it right over the garlic center.
A few dashes deepen a hearty bowl of asopao, sancocho or stew — island comfort food with a kick.
Scrambled, sunny-side up, in a sandwich — a little Original wakes everything up. It's the bottle that lives on the breakfast table.
The sweet-tangy Piña Pique cuts right through rich cheese and tomato. A drizzle on the crust is all it takes.
Shake well. Enjoy. Sometimes the best pairing is just you and the sauce. No recipe needed.
“My passion started with wanting to share something unique.”
Early Words
I'm just getting started — a young brand, not yet rated, growing one batch at a time. Here is the kind of early feedback that keeps me fermenting.
Tastes like home. The Original goes on everything in my kitchen — eggs, rice, pernil.
Real heat, but with flavor underneath — not just hot for the sake of it. Impressive for a small batch.
The Piña pique is unlike anything I've had — sweet, tangy, a little funky from the ferment. It went straight on fish tacos.
Not yet rated — but growing, one bottle at a time. Tried it? I would love your honest review.
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Be first to know when new batches drop, get recipes, and follow the journey.
Get in Touch
Small batches mean every bottle gets real attention. We're growing one pepper at a time — follow along and reach out anytime.
Follow the Journey
I share batch updates, behind-the-scenes fermentation days, and new flavors as they come to life. The best way to stay close is to follow along on Facebook — that's where Vic's lives.
Follow on FacebookMade with love. Fermented with patience.
