We’re so glad you asked. In fact, this is the first question in our FAQ section because it’s literally our most frequently asked question. Our Sauce Everywhere secret weapon is high-quality, unique chilies, so yes, it’s got a lil’ kick to it.

But we don’t believe in food that lingers or blasts your mouth out – we prefer balance and flavor. If you’re sensitive to spice, use less. If your rocket fuel is upper-echelon hot sauce, use more!

There’s a reason why we call it “Sauce Everywhere.”  You can put it anywhere you want it and everywhere you didn’t know you needed it. We designed it so you can create your own dinner destiny and find your favorite way to enhance everyday eating. 

Whether it’s a last-minute “I’m too tired to cook” throw-together, a potluck party crowd-pleaser, girl dinner, or a “what even is this?!” meal – you can pretty much put it on anything edible (y’know, within reason), and it always slaps.

Ok, but seriously, we want you to feel empowered to get cheffy-style experimental and think of us more as your go-to sauce tool for added flavor greatness. But since you asked so nicely, here are some ideas: 

CASERA: Drop a dollop in soup, create some killa chilaquiles, bump up basic sour cream into a spicy crema, scoop it on a salad with tinned sardines and mayo (maybe our favorite!), dunk in dozens of chips, or massage a marinade for roasted chicken, grilled shrimp, braised beef, or baked trout.

NEGRA: Adorn your morning eggs, slather on toast topped with ricotta and peach for a smoky twist, snack on a quick quesadilla, make your meats (or seasonal vegetables) more marvelous, or delight in a dipping sauce for frozen dumplings by adding rice vinegar.

PASSIONFRUIT: Plop it on Plantains, load it on leftovers, entangle it with eggs, slap it on sheet-pan chicken, give your vinaigrette some va-va-voom, blob it on your takeout burritos, tingle up your fish taco night, or spoon it on freshly shucked oysters.

AJÍ CRISP: Romance your reheated remnants, slather it on a veggie stir-fry, razzle dazzle a rice bowl, complement a coconut curry, build a bomb brekkie sandwich, spice up cucumber salad, give pasta a pop, or drizzle on pizza.

You can also follow us on Instagram @SauceEverywhere to get the inspo flowin’ in real time! Tag your cooking creations with #SauceEverywhere.

Technically? A long time. Realistically? Not long, because you’ll finish the jar fast. We formulated these sauces to stay stable and stay delicious. Thanks to a saucy combo of low pH, capsicum, smoke, salt, and honey, they don’t really “go bad.” They’re more like a ketchup than a pesto — fridge-friendly and fuss-free. Yes, flavors might shift slightly over time (especially if you double dip — no shame), but nothing that’ll make you sick or sad.

Every jar is made by hand by our team in the Bay Area. No mystery kitchens. No middlemen. Just us, making sauce for you. Yes, Chef.

We source our ingredients from farmers and friends who know their flavors:

Boonville Barn Collective (Mendocino, CA) — Red + Ají chiles dried on the farm. They’re flavor freaks in the best way.

Stepladder Ranch — They grew rocoto chiles for us just because we asked. Legends.

Keith Giusto Baking Supply — They’re our sunflower oil plug. Our sauces ooze with organic, heart-healthy, high-oleic monounsaturated fats, which means they can withstand high-heat cooking and make our shelf life stable AF.

Christopher Ranch — Garlic and shallots we trust. Not always organic, but always solid.

We were hungry. And picky. We wanted sauce that hit hard on flavor, made us feel good, and didn’t suck to source. What started as a side hustle for our own fridges — made for friends, parties, and late-night leftovers — turned into something we had to share. We tasted, tweaked, and tested again (and again). And now, it’s sauce that makes everything taste better – your meals included.

Right now, it’s direct from us to you. That’s how we keep quality high, sauce fresh, and community strong. We’re not trying to go mass-produced just to shave a buck. When we scale, we’ll do it right — not fast.

If you know, you know. We started on the street, slinging tacos with a California-Mexican spin. The sauces came first, the crowd came for seconds. Eventually, tacos had to take a backseat so our sauce could go further. We’re still the same spirit — just now, in a jar.