Manufacturing Procedure

It all begins by making a fresh batch of Trinbago Pepper Sauce. To do so, we order our peppers and limes from Piazza Produce, LLC. Once the produce is received, we then go to work! We destem all of our peppers getting rid of any rotten ones. Then we squeeze fresh lime juice for every new batch made. We then blend our mixture of peppers and lime juice with white vinegar, water, and salt.

All batches made in the future will require respirators to be worn because holy smokes is it fumey! The vapors are so prevalent and potent, it’s hard to breath!

We then bring the pepper sauce up to 180°F to sterilize and kill off any residing bacteria that may be prevalent when the peppers were harvested and shipped.

When the tempurature reaches 180°F it is then ready to bottle! Here you can see my co-packer friend Josh Cockram, owner of, “Josh’s Jungle”, helping me bottle the sauce. Once the lids are on tight, we perform a hot water bath to further sterilize and seal the bottles.

Once the entire batch of pepper sauce is used up in the bottling process, we then let the bottles cool down to room temperature before applying the tamper proof seals and labels.

Photographer: Jenny Capizzi Photogorapher: Connie Burnett

And Voilà! A fresh batch of Trinbago Pepper Sauce bottles ready to find their place in your pantries, cupboards, fridges, and tummies! Enjoy!