Updated: Aug 9, 2020
In January of 2019 I worked with the Mad Moxie catering group. Together we collaborated on several popups. During one of several conversations the head chef said to me, “You need to make a hot sauce that rivals Siracha.” I said to him. “I already have eight hot sauces, I don’t think I need another.” He persisted telling me the main ingredients in Siracha. I still didn’t give in to the idea. However, I kept turning the idea over in my head. By March I’d decided to do it.
Having analyzed my competitor, I knew that one of their main ingredients was fermented. So how could I not just duplicate this, but make it even better? I decided to design a hot sauce that was a different color and began researching off-color peppers. I settled on a group of exotic peppers that would yield a “White” sauce. To up the ante I chose to ferment two main ingredients. I then picked a spice set that added flavor but didn’t overpower the base ingredients. I named the sauce EYEGOTCHA, as in I see you and I got you beat.