It Started With Too Many Peppers
Every summer the garden goes crazy. Ghost peppers, habaneros, serranos, and more all ripen at once, and there is only so much salsa you can make. In 2020 that excess turned into hot sauce with a cast-iron pot, apple cider vinegar from the pantry, and garlic from the garden.
Neighbors started showing up at the door. Then friends of neighbors. Then strangers who had heard about it through other people. That was the point when the project stopped feeling like a hobby.
The Name Means Something
In Northern California, prescribed burns are intentional, controlled fires used to clear overgrowth and help the land reset. The name reflects the same idea in sauce form: purposeful heat that makes everything around it more alive.
Every bottle is built with that same intentionality. Heat is never the whole point. Flavor comes first, and the burn is there to sharpen it.
Small-Batch Is Non-Negotiable
Scaling has always been part of the conversation, but not at the expense of the product. Past a certain point, freshness and character start to slip. The goal here is not maximum volume. It is making it right.
Every batch is hand-filled, hand-labeled, and tasted before it ships. Some runs stay under 200 bottles, and that is part of the point.