Our hot sauce endeavour began around the dinner table, as three heat-happy friends exchanging hot sauces and chillies, revelling in both their heat and flavour. Every get-together meant a new bottle and a new spice.
We also shared an appreciation for speciality coffee, admiring the consideration and enthusiasm both roasters and baristas were putting into their cups, exploring new processes and fermentation techniques, leading us to ask, "Could this culture be transferred to hot sauce?"
We decided to do just that, being fascinated by the potential for small batch hot sauce that would champioon individual flavours of chillies, as well as explore the exciting prospects that various fermentation processes could achieve.
What's more, we didn't want to simply produce one recipe and be done. Instead, we wanted to continuously produce unique batches, embracing the chaos of fermentation and growing years alongside the multiplicity of chilli varieties.
From this, our hot sauce project, Blesys Sherp, was born and we have, since our very first dinner table conversations, endeavoured to produce delicious and considered fermented hot sauce from our little village in Cornwall's Rame Peninsula.
~
Thank you for your support.
Kev Chan, Chris Stacey, & Leon Frey
Honour in heat.