About

Tiffany’s Torcher Hot Sauce was born in the summer of 2009, when the critters in my Topanga Canyon garden were harvesting more of the vegetables than I was.  When a friend suggested that I surround my growing beds with pepper plants as a natural deterrent, I gave it try. The concept worked well on the deer, but anything that could crawl under or fly over the peppers nearly consumed everything. Everything but the peppers, that is.  And with bushels of peppers on hand, I figured I had to do something to not let my harvest go to waste.

I like hot sauce, so I set about concocting a formula with a focus on using the higher-level Scoville rated peppers that were flavor forward.  Something that I could use everyday on everything, like I tend to do.

The Original Formula, the Topanga Torcher, is made with a 5-pepper (Habanero, Jalapeno, Serrano, Thai, Arbol) blend plus garlic, tomato, lemon and some vinegar.  I used fresh everything, as I still do, and I think that is what has made this the 2019 International Flavor Award Winner for Medium Heat Hot Sauce so different from most options in the immense hot-o-sphere.

The Topanga Ghost is simply Smoked Ghost Peppers being added to the Original Formula.  Frankly, I am not a fan of something that is heavily-smoked, so I sought to create a “Slightly Smoky” version of Chipotle.  It is something I use for meat marinates, Latin food and often for barbecue.  It also received a 2019 International Flavor Award  for Chipotle Sauce.

The Topanga Scorpion was creating by adding both Ghost Peppers (non-smoked) and Trinidad Scorpion Peppers to the Original Formula.  It received a 2018 Hot Pepper Award for Pepper-Blend Hot Sauce, and is known for it’s slightly sweet with a hint of citrus flavor signature.  I use this as my dipping sauce since it is the hottest of the bunch.  It also pairs well with seafood.

Currently a small-batch sensation.

Life has its secrets.  This shouldn’t be one of them.

Enjoy adventure.

Be a hottie.

With Gratitude,

Dale Tiffany