John Munnelly runs Hattwood Hot Sauce as a one-person operation, bringing a musician’s ear for harmony to a small artisan food business born in Brooklyn and now based in the foothills of the Poconos. He grows some of the peppers and cooks each batch by hand, favoring balanced flavor over extreme heat. The approved facility’s sauces are made without artificial preservatives or thickeners.
Penn State Better Process Control School Certificate in Acidified Foods
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New York City Food Handlers Certificate
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Approved, Inspected and Certified Facility
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Horseshoe BrandSince 2008, Horseshoe Brand has handcrafted hot sauce and barbecue sauce in New York’s Hudson Valley, building its recipes around fresh premium ingredients and naturally hot peppers rather than pepper extracts. Its sauces range from mild to high heat, including the scorpion-and-Carolina-reaper XXXXtra, and are sold through more than 1,000 stores in the United States and around the world.RHINEBECK, NY
FAIYAFAIYA makes handcrafted, small-batch hot sauces with a flavor-first approach, using fresh produce and fruit without added sugar or artificial ingredients. A tiny team of friends makes each sauce by hand, and the recipes have earned one Scovie Award and two International Flave Awards. Its lineup ranges from the mango-based What The Fuego to the art-driven limited edition La Muerte.
Karma Sauce CompanyBorn from a 2008 locavore challenge, Karma Sauce Company makes small-batch hot sauces in its Rochester micro factory, using peppers and other produce grown on its Finger Lakes farm. Founder Gene developed the business around preserving the original recipes and sourcing locally, with most ingredients coming from within 50 miles; production reached the market in 2010. The award-winning sauces range from mild pineapple-forward blends to extreme-heat bottles featured on Hot Ones, and are made without preservatives.ROCHESTER, NY
Salamander Sauce CompanyBrooklyn-based Salamander Sauce Company makes vegetable-forward hot sauces designed to bring flavor forward instead of letting heat take over. Founded by Timothy Kavarnos, who began developing the sauces in his kitchen in 2009 and incorporated the company in 2013, Salamander has kept the same process for more than 15 years while producing in New York’s Hudson Valley. Its signature approach uses real ingredients for body, including an unusually low-sodium Whiskey-Infused sauce made with actual bourbon.BROOKLYN, NY