Let the Peppers Do the Talking

Courtney Jafferian, SPLAT Hot Sauces and Joe Moralez, Marlene’s Market & Deli • Jan 26, 2022

Courtney Jafferian, founder and operator of Splat Hot Sauce, had all the right ingredients for a fermented hot sauce company. She is a health conscious, fermentation initiated and business educated individual. Maybe most importantly, she has been a culinary heat fanatic since the third grade. In 2019, she put it all together and started Splat Hot Sauce!

Last December, I caught up with Courtney by phone while she was at the tail end of processing 800 pounds of garlic. Over the whirring of her garlic shredding machine, we got to the bottom of what makes Splat Hot Sauce such a unique and relevant addition to the shelves at Marlene’s.


Courtney, could you step us through your fermenting process and ingredients?

So, actually, processing the garlic is a pretty simple for me. I have to break the garlic bulbs by hand, but by the time I have it at this stage, I can basically let the machines peel and shred the garlic. I just need to be here and make minor adjustments as it goes.


This whole process might seem a little unorthodox compared to a lot of other foods. For instance, I share a facility with a jelly and jam maker. For her, raw ingredients are prepared and bottled in about a day. For me, all of the steps are protracted to almost a full year.


I’ve had the pepper mash in tanks since October. Once this garlic is all prepped, I’ll mix it into the pepper ferment and let it all continue to develop. When we get into Spring I’ll begin bottling. I like to let fermentation work its magic for as long as possible, but I have to be careful to have it bottled before summer. The ferment doesn’t tolerate summer heat very well.


All of the ingredients in Splat Hot Sauces are organic and locally sourced. We work with farmers a year in advance to make sure we’re able to get exactly what we need. I’m really proud that we are able to source from not only family-owned farms, but in a large part, women-owned businesses, just like Splat and Marlene’s.


You may know a lot of these names already since we hold many of the same super high standards for produce! Filaree Garlic Farm, Newaukum Valley Farm, Eloisa Organic Farm, Gathering Together Farm. These are amazing independent, local farms that are doing amazing work.

What do you like most about the sauce life?

Sauce life is boss life. I definitely enjoy being my own boss and cultivating the company culture. It’s empowering to see your values amplified in your company and being part of a changing paradigm that prioritizes planet over profit feels special. But at the end of the day, besides the sauce, one of my favorite parts of operating this business is doing deliveries. I’m delivering up and down the Puget Sound and all the way to Portland and beyond. It is really nice to catch up with my customers... and podcasts.


What should we know about Splat Hot Sauces?

Even though these are fermented foods, the sauces still have a crispy fresh flavor and they are full of probiotics and raw nutrients. They have had time to develop a super interesting umami flavor and a little tangy kick. The ingredients are not cooked so you retain vital nutrients and deepen their value with fermentation. These are living foods! When you open a bottle, you might even hear a little hiss.

Also of note, we are a zero waste operation.


How is Splat Hot Sauce best enjoyed?

Okay, don’t overthink this part. The sauce ingredients are simple and versatile. I like to say, we keep it simple to let the peppers do the talking. You really don’t have to spend too much time wondering what to pair with. That being said, I would say my favorite way is on eggs and on sandwiches. It’s great on soups, pizza and of course tacos, too. And believe it or not, you should try a mild variety like Anaheim & Jalapeño as a salad dressing!


Courtney Jafferian set forth on a journey to start Splat Hot Sauce in 2019. She reflected on everything she loves and all signs pointed to fermented, local and organic hot sauce. Amidst her mission, she met and partnered with her fellow fermenting fanatic, Pat Jansen, to help catalyze Splat. With a shared value of community, they reached out to farmer friends and got to work.

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