Hot Winter Hot Sauce - Willamette Valley Spotlight


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This episode of Willamette Valley Spotlight is gonna be a hot one, but not so bad that you are gonna want to run to the ocean, The Columbia, or The Willamette. I list these off because these waters help grow the peppers that eventually become one of the most curated, organic, and specialty hot sauces you can find. The ground, the sun, the air, and the water do a lot of the work, or so my guest might tell you, but if you follow him on Instagram or Facebook you will see that there is quite a bit of human power behind this operation. Shaun Winter is the owner, operator, farmer, cultivator, and harvester of the peppers and hot sauce that is listed as one of the 28 best hot sauces on Serious Eats by J. Kenji Lopez-Alt, and the only hot sauce using the Hot Winter pepper that has been raved about in Portland Monthly,, Gear’s 5 Best Hot Sauces from The PNW,, and 2017 Good Food Awards finalist, Hot Winter Hot Sauce company. You can visit his website and order individual bottles or wholesale, and you can also go to his Find-A-Store tab and buy it in the Willamette Valley or specialty stores near you, but Shaun also has a exclusive with Bulgarian Carrot, and has been featured with Fuegobox on his Santa Fe Grande, and original Hot Winter pepper sauces. Want to get the latest batches and the newest heirloom peppers for your countertop and so that it be included in your famous burger sauce? I promise I won’t tell, but you will need to sign up for Hot Winter’s newsletter and get ready to be amazed by the heirloom peppers and flavors headed into your email inbox. Fermentation, farming, and flames is the name of the game for Hot Winter, but also it is being a good steward of the land and of the people by keeping things local. The fermentation and the peppers offer a variety and aging quality like wine not found in other sauces and truly makes it one of a kind.

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