Tommy Peppers Hot Sauces
built to elevate, not oblitorate.
We built these sauces for your plate, not for sport. They start with fresh produce, are shaped by the place we grow it, and are made with real food and people in mind.
Farm Grown
We grow many of the peppers, garlic and seasonal ingredients that give our sauces their distinct flavor. What we can’t grow ourselves, we source with the same care we bring to the farm, often from local growers who share our views. It’s a simple connection between what we grow and what we put in the bottle.
Food First
We make sauce to amplify your food, not hijack it. Heat matters, but flavor and balance come first. The oyster is the star — not a utensil for the hot sauce. Whether it’s seafood, eggs, tacos or something off the grill, our sauces are built to bring something to the plate without taking it over. We are here to elevate, not obliterate.
Rooted in Place
Where we grow shapes what we make. Maryland farms, Chesapeake food traditions and the things we like to eat around here all find their way into our sauces. We borrow from that sense of place without trying too hard to recreate it—letting familiar flavors, good ingredients and the food on the table lead the way.
Our Sauces
Farm-grown, food-first sauces rooted in the place we grow—each with its own personality and built to earn a place on your table.
Chesapeake Red
A farm-grown red sauce with one foot on the farm and the other in the Bay. Fresno peppers bring bright, approachable heat, while familiar Bay seasoning adds a savory, coastal edge. Built for oysters, shrimp, grilled fish, chicken and a dozen other things that taste better near the water.
Heat: (a polite) Medium
Jalapeno Uno
A bright green table sauce built around farm-grown jalapeños and their fresh, grassy flavor. Clean, lively and comfortably medium, with just enough fire to keep you coming back. Made for tacos, eggs, grilled chicken, burgers and anything that could use a fresh green kick. More than the average verde.
Heat: (a hard) Medium
Bay Scape
A seasonal sauce built around one of our most celebrated harvests—fresh garlic scapes. Bright, savory and gently sweet, with plenty of fresh garlic character and just enough acidity to keep things lively. Made for seafood, grilled chicken, roasted vegetables, sandwiches and anything that loves garlic.
Heat: Nada
Our label
Why the Osprey?
If you spend much time around the Chesapeake, you know the osprey. Perched on a piling, working the shoreline, disappearing for a while and returning with the season—it belongs here. There’s something about that we identify with: distinctive without being showy, purposeful, seasonal and unmistakably tied to place.
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Ingredients: The first listed ingredient of all three hot sauces is "peppers", while "garlic scapes" appears first in Bay Scape. What is not listed is gums, powders, sugar. They are farm sauces.
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Give a little shake: with the absence of gums and an abundance of produce, things may calm a bit in the bottle. They are farm sauces.
Getting Saucy in the Kitchen (recipes)
Bay Scape: Bay Scape Butter Shrimp with Grilled Sourdough.
Shrimp tossed in warm Bay Scape butter, with grilled sourdough to wipe the skillet clean
Bay Scape: Swordfish G-Wings
Crispy swordfish bites tossed in warm Bay Scape butter and finished with a squeeze of lemon.
Chesapeake Red/Chesapeake Red Hot: Bay Scape Butter Shrimp with Grilled Sourdough.
Briny oysters broiled with Chesapeake Red butter and crisp panko. Bring a little Chesapeake to your table.
