Uncle Gordy's

Drop 009. Small batch hot sauce, lacto-fermented with love in Los Angeles. Very limited.

Mostly fermented, sometimes spicy, always a bit weird.

009 Recipe
Fresno	31.0%
Jimmy Nardello	27.5%
Calabrian	19.0%
Cayenne	14.5%
Trinidad Scorpion	3.0%
Shallot	2.2%
Garlic	1.4%
Ginger	1.4%
Salt	+2.5%
Koji	secret

Signature Red

$20

The daily driver. Tangy, funky, a certified heater. Goes on everything. 6oz jar.

Fresh + fire-roasted peppers, shallot, garlic, ginger, koji, salt.

100% to charity

Verde Limited

$100

A one-time mad-scientist batch. Giving me Lily's Malibu energy. Every dollar goes to charity. 6oz jar.

How it's made

Naturally fermented, no shortcuts. Fresh peppers and salt sit for about a month while the good bacteria do their thing. That's where the tang comes from, and it's good for your gut.

In this batch

Weiser Farms peppers plus whatever Roxanne found at the Santa Monica Farmers Market: Jimmy Nardello, Fresno, Calabrian, Cayenne, Trinidad Scorpion, and some secret stuff.

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Pickup around Beverly Hills, or a $5 local Uber nearby (easier for me, easier for you). Choose at checkout.