Three Little Peppers Sauce Co.

09/08/2026

🌶️🍑 Meet the Sugar Rush Peach!

This beautiful pepper is a Capsicum baccatum variety known for its tropical, citrusy sweetness and a heat that builds after the flavor hits. The pods ripen from pale green to a creamy peach-yellow, and every one seems to grow into its own strange little shape.

Sugar Rush Peach peppers are fantastic for hot sauce, salsa, jelly, and anything that needs bright fruit flavor with a serious kick. We’re already imagining what this one could become at Three Little Peppers. 👀🔥

And yes, we know exactly what this pepper looks like. Apparently even our garden has a nice little b***y. 🍑😂

09/07/2026

We went to the Rogue Flavor Showcase with HeatMapped in the back of our minds, and seeing what other Southern Oregon growers and makers are building gave us a lot to think about.

And we have to give some respect to Joey's Hot Sauce. 🌶️

When you’re working on a young sauce company, it’s pretty cool to stand in front of somebody who has already built a whole table full of flavors, bottles, personality and a recognizable local brand. There’s room in the Rogue Valley for more than one sauce company, and seeing businesses like Joey’s doing their thing makes us want to build 3LP the right way.

Meanwhile, you all have been helping us figure out what that actually looks like.

So far, HeatMapped says:

🔥 46.7% want “hot, but enjoyable”
🌶️ 56.7% love smoky flavors
🍯 56.7% want sweet heat
🌮 73.3% are putting hot sauce on tacos and burritos
🌱 About 77% say Rogue Valley-sourced ingredients matter to them

And after walking around the Showcase, we kept coming back to one idea:
What if a future 3LP box became more than hot sauce?

A seasonal Taste of the Rogue Valley box with 3LP sauces plus things grown, made, or produced by other local businesses throughout the Valley.

That sounds a whole lot more interesting to us than just mailing three bottles every month.

Would you be interested?

Even if you filled HeatMapped out before, share it with someone who'dappreciate it. We’re actually using this information to decide what comes next.

👉 https://form.jotform.com/253168665813061

09/04/2026

09/03/2026

Well, look at those significantly red tomatoes. 🍅

Dare I say... maybe even redder than the ones at the corporate grocery stores? 😂

Today’s rainy-day haul is a mixture of jalapeños, Sugar Rush Peach peppers, five different varieties of tomatoes, and apparently a cantaloupe decided it was ready to join the party too. 🌶️🍅🍈

And here is your yearly garden reminder that I probably should have posted BEFORE the rain showed up today:

⚠️If your tomatoes are already red or close to ripe, PICK THEM.⚠️

After a dry stretch, a good rain can suddenly dump a lot of water into the soil. The plant takes that water up quickly, and ripe tomatoes can swell faster than their skins can stretch. That is when you start seeing cracked and split tomatoes. Once they split, you have a much shorter window before bugs, mold, and rot move in.

They do not need to stay on the vine until they are practically falling off. If they have good color and are close, bring them inside and let them finish.

So yes, I should have warned everybody this morning. 😂

If you got rain today, go check the garden tonight. Your tomatoes may be waiting for you.

And if anyone needs me, apparently I have a few tomatoes to deal with.

09/01/2026

🌶️ Let’s talk Fresno peppers.

If jalapeños are about as spicy as you normally go, the Fresno is a pretty good way to take it up one notch without going completely off the rails.

A light kick, a little more flavor, and honestly one of those peppers that can go on a LOT of things.

Around here, we use Fresnos in things like our cowboy candy and raspberry cilantro serrano sauce; or, more accurately, future us does. 😂 A lot of what I’m talking about lately is still the “where we’re headed” version of 3LP.

But it sounds pretty damn good, doesn’t it?

And I had another idea...

What do you guys think about me convincing my wife to paint each of the peppers we grow and use, then eventually putting those paintings into a 3LP book alongside the recipes, stories, heat levels, and what we use each pepper for?

We grow some weird ones. Some beautiful ones. And some that have absolutely no business being eaten by a reasonable person. 🌶️🔥

I think having her artwork in the book would make it feel a whole lot more like ours.

Pepper fans; what are you putting these on? And should I start lobbying for the pepper paintings now? 😂

08/27/2026

This is a **tiny** data set. Only 27 responses so far — definitely not enough to make real production decisions from.

But this is where it gets fun.

Even with just 27 responses, I can already start building a *hypothetical* next 3LP sauce around what people are telling me.

So far:

🔥 **44% want “hot but enjoyable”**
🌮 **20 of 27 put hot sauce on tacos/burritos**
💨 **16 picked smoky flavors**
🌶️ **15 picked sweet heat**
🧄 **13 picked savory**
🍯 **15 want sweetness balanced, not overpowering**
📍 **17 of the first 27 responses came from Grants Pass**

So if I had to make a sauce from the data **right now**, the early winner would probably look something like:

**Smoked habanero + roasted garlic + roasted red pepper + a little sweetness + moderate vinegar.**

Hot enough to notice. Smoky. Savory. Pourable. Made for tacos, eggs, meat, pizza… basically something you actually burn through instead of leaving in the refrigerator for three years.

Now the important question:

**What would you call it?**

And please keep sharing the survey. Send it to your spicy friends, your mild friends, your “nothing is hot enough” friends, your coworkers, your family; everybody.

https://form.jotform.com/253168665813061

The bigger this data set gets, the more interesting this becomes.

I genuinely want to see whether Southern Oregon ends up designing a hot sauce without even realizing it. 🌶️🔥

08/26/2026

🌶️ Okay everyone, info-gathering time!

We want to hear from you.

3LP is working on what comes next, and instead of guessing what people want, we figured we’d just ask you.

We put together a quick 16-question survey about:

🔥 How much heat you actually enjoy
🍑 Fruity, savory, smoky, tangy, sweet heat and more
🌶️ Your pepper comfort zone
🍳 What you actually put hot sauce on
🍯 Sweetness and vinegar preferences
🌱 How important Rogue Valley-sourced ingredients are to you
📦 Early-access small batches and future subscription boxes
💡 Flavors and ideas you’d like to see us make

Your answers will help influence upcoming 3LP sauces, small-batch releases, and future regional boxes.

It only takes a few minutes, and this is one of those times where your opinion can legitimately help shape what ends up in the bottle.

👇 Fill it out here:
https://form.jotform.com/253168665813061

And if you know somebody who takes their hot sauce way too seriously, send this their way. We definitely want to hear from them too. 🌶️🔥

08/25/2026

It's official. Top fan status!!!

Joey's Hot Sauce – I just got recognized as one of their top fans! 🎉

08/25/2026

We got featured in the Oregon Voyager! Check it out!!

Today we’d like to introduce you to Rich Martin. Hi Rich, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.My journey started in the food industry, it just didn’t support a small family, so I needed to do something bigger. After leaving South...

08/22/2026

Got some Brother’s Bento and Tacos carne asada fries tonight and this right here feels like a true Oregon treat.

Hot fries, carne asada, all the toppings, a cold Jarritos, and a bunch of good local food all in one place.

If you haven't made it out to Rally at ETHOS in Phoenix yet, you're missing the point. Come hungry, grab something from the trucks, hang out for a while, and support the people actually feeding Southern Oregon.

🌶️ Good food. Local people. Rogue Valley.