Three sauces. Three kids. One for each.
Small-batch pepper sauces built for cooking, not for daring your friends. Every pepper roasted by hand. No oil, no fillers, no thickeners. Gluten-free. Made in Bucks County, PA.
The Story Behind the Sauce.
I spent fifteen years helping other people make better sauces.
My work is process consulting and engineered equipment sales for the food industry, from national brands down to two-person craft operations. I've seen this business from angles most people never get to see, and I had a lot of opinions and inspiration about what was missing from the shelf.
A few years ago I decided to stop building everyone else's product and build my own.
I thought about my father, who started Rockford Brewing Company in Delaware and my great-grandfather who founded WSMW, a sheetmetal fabrication company. I always admired that. The idea of making something that outlasts you, something your kids could someday be part of.
I have three kids. So I made a sauce for each of them.
Why It’s Called Three Peppers:
The name is literal.
Each sauce is tied to one of my children. Not just named after them. Shaped by them, down to the heat level and the flavor.
There are three of them, so there are three sauces. That's the whole strating lineup, for now.
THE SAUCES
FRESNO FIRE · Roasted Fresno
My oldest, my daughter.
Roasted, tangy, a little smoky, warm without ever being aggressive. She doesn't like heat, so this one doesn't push. It's the sauce that works for everyone at the table and quietly disappears first because it's the one everybody reaches for.
Good on: roasted vegetables, eggs, pizza, tacos, anything you're glazing.
BLUE BLAZE · Blueberry Habanero
My middle son, who we've called Blueberry since he was small.
Blueberry and habanero sounds wrong until you taste it, and then it makes complete sense. Sweet, fruity, genuinely hot. Bold in all the right ways, exactly like him.
Good on: pork, cheese boards, margaritas, brie, anything that needs a surprise.
SUNFIRE · Aji Amarillo
My youngest, who has loved yellow everything since he could point at things.
Aji Amarillo is Peru's golden pepper. Bright, citrus-forward, and the hottest of the three. The most loving kid you'll meet, with a kick when you least expect it.
Good on: eggs, grilled seafood, grain bowls, roasted chicken, potatoes.
WHAT'S IN THE BOTTLE
Clean by design, not by marketing.
No oil. That's not a health claim, it's a technique decision. Without oil to carry flavor, every pepper has to be roasted to build it, so that's what we do.
No thickeners either. The body comes from the fruit and the peppers themselves.
Gluten-free. Shelf-stable. Small batch. Made by me in Bucks County, PA, with an ingredient list short enough to read on the back of the bottle.
These are built to cook with. Roast with them, glaze with them, stir them into something on the stove. They work fine poured on top, but that's not why they exist.
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