Poor Devil Pepper Co. was started in 2014 by Jared Schwartz & Laura Webster. Jared had a big idea about creating a flavorful, fermented hot sauce and started testing recipes while he was working at Hawthorne Valley making sauerkraut. He applied the same fermentation idea to the peppers which requires patience with a 6-8 week ferment period.
The goal was to produce hot sauce that is packed with flavor and uses ingredients from local, organic farms in the Hudson Valley. After numerous hot sauce experiments and feedback from friends and family we finally decided on the top four recipes that make up the Poor Devil line. While Jared is working on research and development for future sauces, Laura is out there delivering the sauce, packing up mail order, talking fermentation and running their marketing.
Hot sauce production happens once a year at the height of pepper harvesting so you know that all of the ingredients in each bottle are fresh. The sauce stands out from other products because of the fermentation so there is no vinegar, no additives and it is not pasteurized. It is a fresh, fermented, raw, probiotic sauce which means it must stay refrigerated even before opening.
Sustainably Local & Organic
We source all ingredients from local, sustainable, organic growers. This ensures that we source the highest quality ingredients. Our farmer partners support ecosystem biodiversity through growing practices that minimize negative impact on the land. We get great peppers and spices and you get a product that tastes great and you can feel good about buying.
We source all of our vegetables from certified organic farms throughout the Hudson Valley and the Berkshires. Our spices are all certified organic and we only use unrefined Celtic sea salt.