8 oz. jars of hot sauce made by hand using fresh, seasonally harvested vegetables and spices. Available in: Serrano Ginger Lemongrass, Red Chili Lime, Smoked Habanero BBQ, and Habanero Carrot Curry. Made in small batches in Oregon. (
Embracing a homegrown, less-is-more philosophy, Sarah Marshall doesn’t fall back on fillers and additives when crafting her sauces. Instead, her recipes rely on fresh, seasonally harvested vegetables and spices to make your tongue tingle and your tastebuds sing, while remaining both vegetarian and gluten-free.
Smoked Habanero Barbeque: The essence of cinnamon and clove combine with brown sugar, smoked paprika and sun ripened tomatoes to temper fiery habañero peppers, resulting in a rich red sauce laced with a pleasantly mellow heat.
Serrano Ginger Lemongrass: An aromatic blend of citrus and spice, this sauce uses citrus to balance the heat of serrano peppers and bridge the aromatic qualities of ginger and lemongrass. The chili has a delayed fuse due to the added sweetness.
Red Chili Lime: A tart and savory blend with a touch of honey, this sauce is heat-forward with a lingering sweetness. With a bold color and smooth texture, it makes an excellent paste or salsa.
Habanero Carrot Curry: Fresh turmeric gives this flavorful blend of hot and sweet its bold orange hue. Habanero peppers lace this sauce with strong citrus and floral notes along with a welcome whallop of heat.
Apply these sauces liberally from the jar as a glaze for grilling meats, tofu and veggies. Add to chili, guacamole, baked beans, pulled pork, rice dishes, or simply pair with corn chips or crackers for a deliciously addictive dip.
Marshall's Haute Sauces are individually date stamped and will keep while sealed for two years after the production date. They are shelf stable until they are opened, after which they should go into the refrigerator.
A staunch supporter of small business (especially since starting her own), Sarah Marshall sources nearly all of her ingredients from farms and purveyors in and around Portland, OR, working with fruits and vegetables that are ripe, whole and in season.
A jar of Marshall's Haute Sauce gets its start at one of the Farmers Markets where Sarah sells her hand crafted condiments, as she peruses booths laden with fresh produce from the lush Willamette Valley, honey from local artisan producers, and salt harvested in Oregon. After the market closes, Sarah and her husband pack up and head home to their commercially licensed kitchen. While her right-hand man washes and preps all the produce, Sarah handles the cooking and bottling. Once the hand stamped labels are in place, Marshall's Haute Sauces are ready to make their way from her home to your table.
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