👉 We're a small batch condiment company. We make specialty chile sauces to make food more flavorful.

"Chile sauce" is a broad term. So more to the point, we make two moles, two hot sauces, and one chili crisp.

You can add our sauces to any dish like an everything sauce. They elevate taste with nuanced flavors – smoky, fruity, sweet, acidic – plus a touch of spiciness.

Sauce Everywhere is our love letter to chiles. Good chiles are BURSTING with flavor! Most sauces just don't deliver it.

Food should be fun and a little unexpected, y muy sabrosa también! Every day is a chance to be saucy.

👉 Our chile sauces are mild to medium spicy. The more sauce you add to a serving of food, the spicier it'll be.

We make each of our sauces with unique chile peppers. And chiles have some kick, for sure. But we've perfected our recipes to keep spice levels in the medium range.

Our goal is balanced flavor, not extreme heat. That said, if you're sensitive to spice, use less sauce; if you're a Hot Ones superfan, use more! Here's the sauce-by-sauce recap...

Plum : mild spicy
Negra : mild spicy
Casera : medium spicy
Passionfruit : medium spicy
Ají Crisp : medium spicy

👉 Yes, we use high-oleic sunflower oil to make our Ají Crisp, Casera, and Negra chile sauces. Unlike standard seed oils, high-oleic oil has comparable health benefits to non-seed oils.

We share the health concerns of seed oil skeptics. That's why we source our sunflower oil from Colorado Mills: it's taste-neutral, shelf-stable, and good for your body. To explain, our sunflower oil is...

✅ Low in inflammatory fats: typical seed oils contain fewer good fats than non-seed oils. In contrast, high-oleic sunflower oil is rich in monounsaturated omega-9 fatty acid, similar to olive oil. Colorado Mills oil contains only 9% linoleic acid, a polyunsaturated omega-6 fatty acid associated with harmful inflammation.

✅ Hexane-free: seed oils can be harvested chemically or mechanically. Colorado Mills does not soak sunflower seeds in hexane, a petroleum-based solvent. Instead, they use an expeller press to crush and squeeze oil from the seeds. This process ensures their oil carries zero toxicity risk.

✅ Non-GMO: seed oils are commonly made from GMO crops. Colorado Mills, however, makes oil from seeds that are not genetically modified. That's because American farmers have selectively bred sunflowers over decades to yield seeds with more oleic acid, and less linoleic acid, than the traditional sunflower crop.

Bottom line: we don't take shortcuts on your well-being. We use high-oleic sunflower oil because it's the healthiest option for making maximally flavorful chile sauce that doesn't require preservatives.

👉 Yesss! You can find our chile sauces at select stores in Denver Metro and the San Francisco Bay Area. Want to join the list? Contact us here!

🏔️ Denver Metro

Carbon Knife Co [map]
RiNo Art District, Denver
Available: Ají Crisp, Casera, Negra, & Plum

Leevers Locavore [map]
Northside, Denver
~ coming soon ~

🌁 SF Bay Area

Alimentari Aurora [map]
Potrero Hill, San Francisco
Available: Ají Crisp

Bernal Cutlery [map]
The Mission District, San Francisco
Available: Ají Crisp & Casera

👉 Most of our chiles and other ingredients are grown in the Western United States. We source chipotle meco chiles from Central Mexico.

We want our chile sauces to be (ahem) saucesome. ⭐️ So we use the best ingredients we're aware of. Often, they're grown by farmers we personally know.

We can't list all our suppliers in this FAQ page, but here are some notables...

Booville Barn Collective
🧑‍🌾 Farm
📍 Mendocino County, California
🌶️ ají sugar rush chile flakes in Ají Crisp
🌶️ espelette, cascabel, poblano, and yahualica chiles in Casera

Stepladder Ranch & Creamery
🧑‍🌾 Farm
📍 San Luis Obispo County, California
🌶️ rocoto chiles in Passionfruit & Plum

Santa Maura Spice & Garlic Co.
📦 Distributor
📍 Los Angeles County, California
🌶️ chipotle meco chiles in Negra

Wallace Ranch Dragon Fruit
🧑‍🌾 Farm
📍 San Diego County, California
🌱 passion fruit in Passionfruit

K&J Orchards
🧑‍🌾 Farm
📍 Yolo County, California
🌱 plums and pluots in Plum

Colorado Mills
🏭 Producer
📍 Prowers County, Colorado
🌻 high-oleic sunflower oil in Ají Crisp, Casera, & Negra

👉 We make our chile sauces in Pueblo, Colorado. Every jar is produced in and shipped from one facility equipped with a commercial kitchen and warehouse.

Sauce Everywhere began in the San Francisco Bay Area. We used to make our sauces in Oakland and ship from Union City. It was fun! But also a lot of work, especially hand-labeling.

In 2025, we moved to Denver and wanted to scale. So we partnered with the pros at Fuel Kitchens. We've trained them how to follow our recipes and they take care of the rest. They even have a labeling machine. 🥲 Thanks team!

👉 Our ingredients aren't always organic. But we always source our chiles and other ingredients from farmers who use best agricultural practices.

To call food "organic," it has to be USDA certified organic. Sometimes our ingredients meet that threshold, like passion fruit from Wallace Ranch. More often though, they're grown sustainably and organically, but aren't USDA certified, like chiles from Boonville Barn.

So when we can, we go organic. When we can't, we still seek out the healthiest, highest quality produce and oils, and prefer to work with farmers and millers in the USA. That's how we keep it fresh. 🕺

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.

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.

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.