FAQ
Frequently Asked Questions
Fermented? How hot? Do you ship? The short answers.
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Is your hot sauce really fermented?
Yes — every sauce we make is naturally fermented in small batches, not just cooked with vinegar. That’s where the flavor comes from. Here’s how it’s made.
How hot are they?
We use a simple 1–5 heat scale. Garlic Chili is Mild, Chipotle is Medium, and Sierra Verde is Medium-Hot; Sierra Sriracha and Habanero are both Hot. Every product page shows its heat.
What’s in them? Any allergens?
Short ingredient lists — peppers, distilled vinegar, water, salt, plus garlic or onion in a couple. No filler, no sweetener, no thickeners. Check each product page for the exact recipe. Allergen statement coming soon — please contact us before ordering if you have food allergies or sensitivities.
Where are the peppers grown?
On our farm — five acres at 2,800 feet in the Sierra Nevada foothills, West Point, Calaveras County, California. Grown here, fermented here, bottled here.
Do you ship?
Shipping and pickup options are being finalized — contact us for current ordering, pickup, and shipping availability. See shipping & pickup for the latest.
Can I buy in person?
Come find us — Sundays at the Murphys Park Farmers Market and Tuesdays in West Point, in season. Full schedule. You can also contact us to arrange market pickup.
How long does a bottle last? How do I store it?
Our sauces are pH-tested below 4.0. We recommend refrigerating after opening to preserve freshness. A little separation is normal — just shake it.
Do you sell wholesale or to restaurants?
We do — here’s how to get in touch.
Are you the same as “Always Something Farm”?
Same folks. Always Something Farm is the farm; Always Something Sauce is the sauce we make on it.