At Huffman's we hand produce condiments that make food taste… tastier! Like our Huffman's Hot Sauce, an unashamedly robust blend of sun-ripened sweet peppers, distilled white vinegar, and pure sea salt imbued with the warmth of red chillies and smoked Spanish Paprika… It’s a little bit hot and a whole lot tasty.
NZ chef, Nicholas Huffman, developed the recipe for a sauce that could serve equally well as a seasoning in, as well as a condiment to, food and beverages. What he has created is a sauce that is well balanced right across the pallet with sweet notes, smokiness, a sharp bite and lingering warmth that can partner with a wide variety of creations from the kitchen or bar.
Our manufacturing process is a simple one that really hasn’t changed from when it was first made on his stove top… we source the best natural ingredients from reputable suppliers; our vinegar for example is the highest grade naturally fermented vinegar available and our salt the least refined pure sea salt both of which come from NZ. These are carefully measured out and cooked together by hand in small batches until they achieve the right consistency. Then we age the sauce in barrels for a minimum of three months to give the seeds and skins full contact much like a wine. Finally we strain and hand blend it to emulsify before bottling. We don’t add any artificial stabilisers or preservatives at all… what you see on the label is what’s in the bottle!
When asked what makes our sauce different quite simply it’s a lot more than just a hot sauce; many similar products are two dimensional, you get heat and tartness… Huffman’s delivers a subtle complexity of flavour that will respond differently to different food, put it on French fries and you get the salt and the vinegar, put a splash into a chicken before roasting and a little on the skin twenty minutes before it’s done and you get a Mediterranean warmth and smokiness coming through… it is, as described, an all purpose food and beverage invigorator!
- The team at Huffman's
