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📷 peppers
on the plant
on the plant
📷 on
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real food
Sierra Sriracha
$10
Our foothill take on sriracha — red-jalapeño bright, with a real kick. Sriracha for people who read labels.
- ✓ Ships from West Point, CA
- ✓ Local? Free pickup at the market
- ✓ Small-batch, farm-fermented
Prototype note — Why “Sierra”? Same as the verde — these red jalapeños grow in the Sierra Nevada foothills, at the edge of the forest. Sriracha, with an actual address.
About this sauce
Sierra Sriracha is what happens when you make sriracha the farm way: fully ripe red jalapeños, fermented in small batches until it’s bright, tangy, and genuinely hot — no thickeners, no neon, no mystery. It’s got the sweetness and the punch you want out of a sriracha, grown and made at 2,800 feet in the Sierra Nevada foothills. Squeeze it on noodles, eggs, rice, wings, pizza — anywhere the red bottle usually goes, except this one came off a real farm.
Flavor & heat
Flavor: Bright, tangy, a little sweet; clean hot heat.
Heat: Hot (4/5)
Best on: Noodles, fried rice, eggs, wings, pizza, dumplings, soup.
Ingredients
red jalapeños, serrano peppers, cayenne peppers, scorpion peppers, Hatch chile peppers, habanero peppers, distilled vinegar, water, salt
How it's made
We grow the peppers on our five acres in the Sierra Nevada foothills, ferment them in small batches the slow way, and bottle them right here in West Point. No cooking down a vinegar base, no filler. Read how it's made →
Getting it & keeping it
Ships from West Point, CA. Local? Skip shipping and grab it free at the market. Shipping & pickup →
Our sauces are pH-tested below 4.0. We recommend refrigerating after opening to preserve freshness. A little separation is normal — give it a shake.
