Chicos Farm

My passion for hot sauces began nearly two decades ago, when I discovered how much I loved adding Tabasco to soup. For years, I was simply an enthusiastic consumer, eager to try every sauce I could find from South America, Africa, and Asia. My journey as a maker began during COVID, when I started growing peppers on my balcony. Soon, I faced a problem: I had more peppers than I could eat before they spoiled, and I didn’t want to dry them. That’s when I discovered lactobacillus fermentation as a natural way to preserve them with spices and aromatics. After a few messy experiments (and a couple of exploding jars), I refined my process by blending the entire contents of the jars with a bit of their brine to create vibrant, complex sauces. Friends and family loved them so much that they convinced me to start selling them, and that’s how Chico’s Farm was born. What makes my sauces unique is the combination of natural fermentation, clean ingredients, and a commitment to letting Mother Nature do the preserving, using only high-quality vinegars, citric juices, and salt. Every bottle is handmade with care and love, no additives, no chemicals, no shortcuts. Just honest, spicy flavour.