One Pepper. One Flavor. No Gimmicks

I grew up in Carefree, Arizona, where Mexican cuisine and the Sonoran desert were part of daily life. From an early age, peppers were always on the table—bells, poblanos, habaneros, and everything in between.

Over the years I noticed a problem in the hot sauce world: most brands use chili names for recognition, but then bury the pepper under layers of other ingredients. A bottle might say “Carolina Reaper,” but when you taste it, it’s closer to a mild habanero. The true flavor of the chili never comes through.

I created Timmy’s to change that. My sauces put the pepper front and center. Each recipe is simple: just a handful of base ingredients, with the featured chili making up the majority of the bottle. If it says Habanero, you taste Habanero. If it says Ghost pepper, you taste Ghost Pepper.

This isn’t about chasing gimmicks. It’s about respecting the chili peppers for what they are—bold, flavorful, and worth celebrating.