Three Little Peppers Sauce Co.

09/03/2026

Well, look at those significantly red tomatoes. 🍅

Dare I say... maybe even redder than the ones at the corporate grocery stores? 😂

Today’s rainy-day haul is a mixture of jalapeños, Sugar Rush Peach peppers, five different varieties of tomatoes, and apparently a cantaloupe decided it was ready to join the party too. 🌶️🍅🍈

And here is your yearly garden reminder that I probably should have posted BEFORE the rain showed up today:

⚠️If your tomatoes are already red or close to ripe, PICK THEM.⚠️

After a dry stretch, a good rain can suddenly dump a lot of water into the soil. The plant takes that water up quickly, and ripe tomatoes can swell faster than their skins can stretch. That is when you start seeing cracked and split tomatoes. Once they split, you have a much shorter window before bugs, mold, and rot move in.

They do not need to stay on the vine until they are practically falling off. If they have good color and are close, bring them inside and let them finish.

So yes, I should have warned everybody this morning. 😂

If you got rain today, go check the garden tonight. Your tomatoes may be waiting for you.

And if anyone needs me, apparently I have a few tomatoes to deal with.

09/01/2026

🌶️ Let’s talk Fresno peppers.

If jalapeños are about as spicy as you normally go, the Fresno is a pretty good way to take it up one notch without going completely off the rails.

A light kick, a little more flavor, and honestly one of those peppers that can go on a LOT of things.

Around here, we use Fresnos in things like our cowboy candy and raspberry cilantro serrano sauce; or, more accurately, future us does. 😂 A lot of what I’m talking about lately is still the “where we’re headed” version of 3LP.

But it sounds pretty damn good, doesn’t it?

And I had another idea...

What do you guys think about me convincing my wife to paint each of the peppers we grow and use, then eventually putting those paintings into a 3LP book alongside the recipes, stories, heat levels, and what we use each pepper for?

We grow some weird ones. Some beautiful ones. And some that have absolutely no business being eaten by a reasonable person. 🌶️🔥

I think having her artwork in the book would make it feel a whole lot more like ours.

Pepper fans; what are you putting these on? And should I start lobbying for the pepper paintings now? 😂

08/27/2026

This is a **tiny** data set. Only 27 responses so far — definitely not enough to make real production decisions from.

But this is where it gets fun.

Even with just 27 responses, I can already start building a *hypothetical* next 3LP sauce around what people are telling me.

So far:

🔥 **44% want “hot but enjoyable”**
🌮 **20 of 27 put hot sauce on tacos/burritos**
💨 **16 picked smoky flavors**
🌶️ **15 picked sweet heat**
🧄 **13 picked savory**
🍯 **15 want sweetness balanced, not overpowering**
📍 **17 of the first 27 responses came from Grants Pass**

So if I had to make a sauce from the data **right now**, the early winner would probably look something like:

**Smoked habanero + roasted garlic + roasted red pepper + a little sweetness + moderate vinegar.**

Hot enough to notice. Smoky. Savory. Pourable. Made for tacos, eggs, meat, pizza… basically something you actually burn through instead of leaving in the refrigerator for three years.

Now the important question:

**What would you call it?**

And please keep sharing the survey. Send it to your spicy friends, your mild friends, your “nothing is hot enough” friends, your coworkers, your family; everybody.

https://form.jotform.com/253168665813061

The bigger this data set gets, the more interesting this becomes.

I genuinely want to see whether Southern Oregon ends up designing a hot sauce without even realizing it. 🌶️🔥

08/26/2026

🌶️ Okay everyone, info-gathering time!

We want to hear from you.

3LP is working on what comes next, and instead of guessing what people want, we figured we’d just ask you.

We put together a quick 16-question survey about:

🔥 How much heat you actually enjoy
🍑 Fruity, savory, smoky, tangy, sweet heat and more
🌶️ Your pepper comfort zone
🍳 What you actually put hot sauce on
🍯 Sweetness and vinegar preferences
🌱 How important Rogue Valley-sourced ingredients are to you
📦 Early-access small batches and future subscription boxes
💡 Flavors and ideas you’d like to see us make

Your answers will help influence upcoming 3LP sauces, small-batch releases, and future regional boxes.

It only takes a few minutes, and this is one of those times where your opinion can legitimately help shape what ends up in the bottle.

👇 Fill it out here:
https://form.jotform.com/253168665813061

And if you know somebody who takes their hot sauce way too seriously, send this their way. We definitely want to hear from them too. 🌶️🔥

08/25/2026

It's official. Top fan status!!!

Joey's Hot Sauce – I just got recognized as one of their top fans! 🎉

08/25/2026

We got featured in the Oregon Voyager! Check it out!!

Today we’d like to introduce you to Rich Martin. Hi Rich, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.My journey started in the food industry, it just didn’t support a small family, so I needed to do something bigger. After leaving South...

08/22/2026

Got some Brother’s Bento and Tacos carne asada fries tonight and this right here feels like a true Oregon treat.

Hot fries, carne asada, all the toppings, a cold Jarritos, and a bunch of good local food all in one place.

If you haven't made it out to Rally at ETHOS in Phoenix yet, you're missing the point. Come hungry, grab something from the trucks, hang out for a while, and support the people actually feeding Southern Oregon.

🌶️ Good food. Local people. Rogue Valley.

08/20/2026

This feels like a pretty good picture of my week.

A little messy. A lot going on. Some things turned out better than others. But there’s a whole lot of work behind it.

I’ve spent a lot of this week talking with people about community, leadership, small businesses, continuity, and what it actually means to leave something better than we found it.

Gardening really isn’t that different.

We love showing the harvest, but the harvest is the easy part to photograph.

Nobody sees all the watering. The weeds. The plants that didn’t make it. The mistakes. The soil work. The mornings you go outside and wonder what ate something overnight. 😂

And I think being a steward of our community works the same way.

If we want stronger communities, we have to show people the work, not just the bounty.

Sow some seeds.

Teach somebody something you know. Introduce two people who should know each other. Show up for a local business. Volunteer. Encourage somebody who’s trying. Share your story. Heck, sometimes being a positive person online instead of adding to the noise is enough to plant something.

Not every seed grows.
Not everybody’s garden looks the same.
And apparently not everybody’s carrots are going to come out looking like the ones on the seed packet.

Mine probably could have used a little more care. Maybe I should have left it in the ground longer.

But you know what?

It’s my carrot. I grew it. And I’m proud of that goofy thing.

I think we could all stand to celebrate a few more imperfect carrots.

Keep planting. Keep showing up. And let people see the work it takes to grow something worth having.

08/16/2026

Sometimes a tree is just a tree.

And sometimes a pepper is just a pepper. 🌶️

Until you think about everything it took to get there.

The seed. The soil. The sun. The heat. The watering. The waiting. The bugs. The weather. The season.

That is one of the things we love about growing our own peppers.
You stop looking at food as something that just shows up on a shelf, and start seeing the work behind it.

Right now, the garden is doing what gardens do. Growing at its own pace, changing every day, and reminding us that some things are better when you do not rush them.

And sometimes, when you take things exactly as they are, they are pretty damn beautiful.

🌶️ What is coming out of your garden RIGHT now? 👇

08/12/2026

🌶️ THE FIRST CAROLINA REAPERS ARE OFF THE BUSH. 🌶️

Martin Family Farms is officially starting to hand over the dangerous stuff to Three Little Peppers Sauce Co. 😈

The garden is producing, the peppers are changing color, and these first Carolina Reapers mean it’s time to start thinking about the next batch.

So we want to hear from you:

Who's tried our garlic reaper sauce?

If we build another Carolina Reaper sauce, what flavor should go with it?

🔥 Blackberry Reaper
🍑 Peach Reaper
🍍 Pineapple Reaper
🍒 Cherry Reaper
🧄 Roasted Garlic Reaper
🥭 Mango Reaper
🍎 Apple Reaper
—or something completely different?

Drop your flavor idea below. 👇

We’re growing the peppers right here in Southern Oregon, experimenting in small batches, and building Three Little Peppers one harvest at a time.

Your suggestion might become an actual bottle.