Poor Devil Hot Sauce 20% Off

Get your funk on and save 20% on Poor Devil Pepper Company’s whole product lineup! Offer is valid from 9/1 – 10/2.

Poor Devil Pepper Co. is Laura Webster & Jared Schwartz. They’ve been making fermented hot sauce since 2014. Their plan was to create the most flavorful hot sauce out there, free of additives and vinegar. So they made a raw, fermented hot sauce that uses only fresh, organic vegetables, organic seasonings and Celtic sea salt. They apply the same fermentation process as kimchi or sauerkraut to the peppers, this means a fermenting period of at least 6-8 weeks.

Their hot sauce is packed with flavor and uses ingredients from local, certified organic farms in the Hudson Valley that are focused on regenerative agriculture. Currently available in the following unique flavors:

Green Widow– The sauce that started it all. A green chile hot sauce unlike any you’ll ever have. The organic blend of jala-penos, garlic, lime & cumin creates a flavor bursting, addictive sauce that will remind you not to sleep on the heat of green hot peppers.

Kali Curry – Kali Curry is a mix of red chiles, onions, garlic, ginger, turmer-ic with spices and unrefined Celtic sea salt. We named this sauce after the Hindu goddess Kali, who represents “Time & Change,” as well as her earliest incarnation “Destruction & Annihi-lation”.

Mountain Mama – A fall harvest’s bounty in a bottle. Arguably one of the most unique sauces we are proud to make. This flavor powerhouse combines an array of organic in-gredients; hot peppers, bell peppers, beets, carrots, garlic, onion, ginger, lemon pepper & unrefined Celtic sea salt.

Smoke Shifter – This recipe started out as our take on a hot Jamaican flavor but turned out to be an entirely different beast of a sauce. An all or-ganic mix of red chiles, garlic, onion, brown sugar, thyme, all-spice, cinnamon, and unre-fined sea salt.

Head here to place an order!

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Tony Muraca

Tony Muraca

IT guy, graphic designer, marketer, driver, are just some of the hats he wears here at Regional Access. A lifetime spent in the food service industry, a bachelors degree in business economics, a hiatus to travel the country in an RV, it seems like a circuitous route, but his shared love of all things food has finally led him here.
Tony Muraca

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