The first HotBabe-HotSauces were made in Yelm in 2013. Sandra Bocas, dubbed locally as the “Queen of Peppers”, took her enthusiasm for fresh, clean food and hot peppers, mixed them with her Caribbean roots and imagined bottled hot sauce into reality. In 2017 she and Fiona Douglas-Hamilton joined their talents operating the business under the name HOTSAUCEfresh dba HOTBABE-HOTSAUCE and moved to a commercial kitchen in Tumwater where they continue to produce their gourmet line of Caribbean and fruit based seasonal small batch hot sauces. The two are joyfully committed to creating hot sauces that reinforce healthful living and eating. Their ingredients are organic, vegan, without chemical preservatives/additives and their Caribbean peppers are grown exclusively and locally in Thurston County. The duo is intent on expanding the use of hot sauce as a condiment by focusing on Heat with Flavor™, producing a range of delicious fresh hot sauces that can also be used as marinades/cook sauces. They utilize their fresh and fermented hot peppers in dynamic combinations with fruits and vegetables preserving with either fresh lime juice, pepper brine or their proprietary blend of vinegars. Their products consist of the original fresh lime-based HotBabe-HotSauce in three distinct heat and pepper flavors (slight pepper, hot and xhot); fresh seasonal – Cranberry Spice (a cranberry, orange and fermented habanero winter seasonal hot sauce), Sweet Quince and Ghost Chili Sauce (delightful sweet chili sauces blending quince, raw organic sugar and spices) and Mango Spice their summer seasonal hot sauce (mango, fresh ginger and habanero – med heat). In 2020 they converted their Caribbean trio to shelf stable which includes their original Trini Hot Pepper Sauce (carrot sweet, aromatic earthy smoky notes – this one’s hot+!); Scotch Bonnet Mustard (buttery garlic mustard spice) and their Chillin n Grillin Spicy Sauce, which earned 1st Place for Grilling Sauces in the 2022 National Scovie Awards to rave reviews.

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