National Hot Sauce Day, Vermont Style: Local Peppers, Maple Twists, and Pure Craft Heat Makers Bring the Heat—Locally
Below are some popular Vermont-made hot sauces, but you may have your own local favorite to warm up the day.
January 22 is National Hot Sauce Day, a made-for-winter excuse to reach for something bold. While the hot sauce market has grown into a global industry—driven by specialty peppers, small-batch fermentation, and consumer interest in craft foods—Vermont has quietly built its own corner of the category, with producers emphasizing local ingredients, controlled heat, and flavor over spectacle.
For Vermonters looking to keep it local, here are several Vermont-based hot sauce makers producing everything from approachable everyday sauces to small-batch, heat-forward blends.
Benito’s Hot Sauce
Based in Morrisville, Benito’s is one of Vermont’s longest-running and most widely distributed hot sauce producers. The company focuses on balanced sauces made with locally grown peppers and fresh vegetables rather than novelty heat.
Notable sauces: Original Naranja, Mango Habanero, Chipotle Grande, and rotating seasonal or barrel-aged releases.
Butterfly Bakery of Vermont
Known statewide for specialty baked goods, Butterfly Bakery has also become a significant producer of small-batch hot sauces. Many of its sauces highlight Vermont-grown peppers and unconventional pairings, including maple, smoke, and fermentation-driven flavors.
Notable sauces: Rum Barrel Fermented Smoked Jalapeño, Maple Wood Smoked Onion, Taco Vibes Only, and assorted sampler packs.
Angry Goat Pepper Co.
Angry Goat Pepper Co. is one of Vermont’s most nationally recognized hot sauce brands, frequently appearing at specialty food shows and competitions. Its sauces are known for pairing significant heat with fruit, herbs, and layered flavors.
Notable sauces: My Purple Hippo, Goat Rider, and seasonal limited runs.
Vermont Pepper Project
A smaller operation focused on locally sourced peppers and straightforward recipes, Vermont Pepper Project emphasizes sauces designed for everyday use rather than extreme heat challenges.
Style: Clean, pepper-forward sauces suited for eggs, tacos, and cooking.
Vermont HABS Hot Sauce
Built around Vermont-grown habanero peppers, Vermont HABS produces a bright, heat-forward sauce that appeals to chili enthusiasts looking for intensity without artificial additives.
Vermont Wild Hot Sauce
This sauce blends chili heat with Vermont maple syrup, offering a medium-heat option that leans slightly sweet and works well as a finishing sauce or marinade base.
Higgins Hot Sauce
A family-run operation in central Vermont, Higgins Hot Sauce focuses on small batches and locally sourced ingredients, reflecting a traditional homemade approach.
Hound Hot Sauce
A newer entrant to the Vermont hot sauce scene, Hound Hot Sauce emphasizes creative flavor profiles and small-run production.
A Small Market, a Growing Niche
Hot sauce may be a global product, but Vermont’s contribution reflects the state’s broader specialty-food economy: small producers, local sourcing, and a focus on quality over scale. For National Hot Sauce Day, the takeaway is simple—Vermonters don’t need to look far for well-made heat.
Whether used sparingly or poured with intent, these locally made sauces offer a way to mark the day while supporting Vermont producers doing it their own way.