Manufacturing Procedure

(Old Process)

It all began by making a fresh batch of Trinbago Pepper Sauce. At the time, we’d order our peppers and limes from Piazza Produce, LLC. Once the produce was received, we would go to work! We’d destem all of the peppers getting rid of any rotten ones. Then we’d squeeze fresh lime juice for every new batch made. We’d then blend our mixture of peppers and lime juice with white vinegar, water, and salt.

All batches made in the future required respirators to be worn because holy smokes it was fumey! The vapors are so prevalent and potent, it was hard to breath!

We then brought the pepper sauce up to 180°F to sterilize and kill off any residing bacteria that may be prevalent when the peppers were harvested and shipped.

When the tempurature reached 180°F it was then ready to bottle! Here you can see my co-packer (at the time) and friend Josh Cockram, owner of, “Josh’s Jungle”, helping me bottle the sauce. Once the lids were on tight, we performed a hot water bath to further sterilize and seal the bottles.

Once the entire batch of pepper sauce was used up in the bottling process, we’d then let the bottles cool down to room temperature before applying the batch code, tamper proof seals, and labels.

Photographer: Jenny Capizzi Photogorapher: Connie Burnett

And Voilà! A fresh batch of Trinbago Pepper Sauce bottles ready to find their place in your pantries, cupboards, fridges, and tummies! Enjoy!

(New Process and Procedures Established 2026)

We now order a Red Habanero Mash From Magic Plant Farms, and utilize a Fort Wayne local Co-Packer Small Batch Distributor.

Same quality, less time in labor, faster delivery to our consumers and partners, you guys!