Our product is called Habanero Arrow, which is a small batch, artisan made, fermented hot sauce made here in Salt Lake City, Utah. My wife Tamra and I are former chefs and avid gardeners. We have been developing this product for just over four years. Habanero Arrow is a low-pH, Utah made, shelf-stable fermented hot sauce product which can go on the grocery shelves without the need for refrigeration.
Habanero Arrow contains fresh habanero peppers, organic garlic, white vinegar, organic carrots, organic fresh herbs, organic xanthan gum (a natural thickener/emulsifier) and salt. This product is vegan, raw, gluten free and loaded with probiotics. It has the unique benefit of being both spicy and gut healthy.
We are operating out of the Salt Fire Brewery at 2195 S. W. Temple in their commercial kitchen. This facility has been inspected and approved for food production by the Utah Department of Agriculture.
SLC Fermenting endeavors to roll out some other hot sauces such as whiskey barrel aged hot sauces, other pepper-based sauces, probiotic health drink shots, spicy kimchis and kraut-chis, as well as other products. We’re also teaming up with Salt Fire Brewing to create some creative beer and other cocktails. We’re just out of the gate with our flagship Habanero Arrow hot sauce.
We hope you like it as much as we do.
Can be found here:
- Oil & Vinegar Junction
- Fairweather Foods
- Grove Market (Salt Lake City)
- SaltFire Brewing Co
- The Store
Salt Lake City, Utah
- 1234 South 900 East
- Salt Lake City, Utah 84105
- Message: email@example.com
Though we are just out of the gate, we have been making fermented products like home brewed hard ciders and kimchi for many years. As a lover of hot sauce I began fermenting hot sauce with home grown peppers with family and friends. For the past four years we have given away free bottles of hot sauce to friends and family. We started to get the hint after being asked for refill after refill, that this particular recipe might just be a marketable product. After life threw us a couple of curve-balls, we decided to take the plunge and start a business.
As a fermented product we had some additional challenges to get the flagship sauce we call Habanero Arrow, approved by the Utah Departments of Health and Agriculture. Samples had to be sent to food labs at Utah State University to be tested to assure that our product is as safe and healthy as we know it to be. We have obtained a process letter from the Food Science Dept. at USU assuring that our process and product are safe. Our sauce, process and labels have been signed off on by the Utah Department of Agriculture. The fermentation is done with the addition of Lactobacillus Plantaris, which as you may know is the healthy bacteria found in yogurt. Our process takes about four weeks from beginning to end.