Dark Ember
Chocolate habaneros, smoked purple bell pepper, cocoa nibs, and dried cherries. Dark, rich, and surprisingly layered for a hot sauce.
Signature Ravin Sauces
These are the core Ravin Hot Sauce recipes: small-batch, fermented, and usually tested on willing friends first. Heat levels, pepper blends, and funk are all tunable—these pages are where I keep the master notes.
Sauce Lineup
The current bottle-ready recipes. I’ll add links to full write-ups and printable labels as I finish them.
Almost as Hot as José
A bright, punchy sauce inspired by family heat tolerance: big flavor, solid burn, still friendly enough to share.
Tropical Heat
Mango, pineapple, and chili peppers for a sauce that belongs on grilled chicken, tacos, and anything summery.
Fermentation & Brine Techniques
How I’m fermenting Ravin sauces: salt percentages, mash vs whole pepper ferments, how long I go, and what I watch for along the way.
Standard Ravin Brine
Base brine recipe, typical salt percentage, and when I deviate— plus notes on using fruit, garlic, and onions in the mash.
Time, Temperature & Funk
Typical ferment timelines, when I taste, when I burp jars, and how I know a batch is ready to blend and bottle.
Labels & Packaging
Label templates using the Ravin pepper logo, sized for your usual label sheets. These will live in the Downloads section, but this page will describe which template matches which bottle.
- Standard 5 oz woozy bottle – Ravin Label Set
- Sample bottles / tasters – Mini Labels