The Story behind the Sauce

To our best recollection, our earliest exposure to hot sauces and spicy food in general occurred in the early '80s through Indonesian cuisine - sambal being a staple enrichment to the bland Lowlands diet.

Then, through travel in the late '90s and into the 00's, Caribbean and in particular Trinidadian cuisine made it's rich variety and often hot tropical burn felt, and those endorphin rushes never really left.

Later, visiting more European, Middle-Eastern, (South-)East Asian and East African countries, all kinds of distinct flavors and spices were discovered, which culminated to a vast library we now draw from to replicate and integrate into our sauces and salts.

And now we find ourselves living in an area where all those cuisines -and more- come together, and that is why we make what we make; to bring our memories and interpretations to your plate, reliving them ourselves from time to time.

...also because hot peppers just taste really good and smell even better when being prepared - try roasting or dehydrating some Habanero's yourself sometime, you'll be surprised!

We are a very small home-grown outfit and as far as we know the only one in this neck of the woods that make hot sauce the way we do.

Once upon a Time

Uniquely Local

Micro-batch Hotness

We make hot sauces and spiced salts based on our travel experiences, seasonable ingredients and local cuisines available to us here in the culturally über-diverse Greater Toronto Area.

Sensibly and Sustainably

Come get Some

The PeppahsausCo Difference

Through trials and tribulations we formulate our recipes by sourcing as many local, non-GMO and otherwise unaltered produce and ingredients for our sauces and salts as we can afford, as we believe "good stuff in is good stuff out".

The liquid fire that gives hot sauce it's name usually takes second place in our sauces, if not third or fourth. We firmly believe that the sauce is only there to compliment the food already on your plate, whatever food that may be.