Sakari Farms knows peppers. They work year-round to incorporate their locally grown peppers, vegetables and herbs into their small-batch hot sauces, made in Tumalo near Bend, Oregon.
Owned by Principal Ecologist-Indigenous Agriculturalist Spring Alaska Schreiner, this woman- and tribal-owned business, relies on tribal seeds, which have a higher flavor and nutritional value, nurtured with healthy growing practices, Spring says.
“We are a regenerative agriculture farm, using organic practices, and prioritizing the health of our soil to provide our community with safe and healthy food products,” she says.
Among the hot sauces Sakari Farms produces, the range of flavor and heat is impressive. Their Fire Roasted Hot Sauce includes roasted tomatillos, onions and garlic, as well as jalapeños that have been smoked over oak and apple wood. It’s a favorite for those who don’t like their foods too spicy, Spring says.
Belize Me Hot Sauce features Scotch Bonnet peppers and Maruga Scorpion peppers, along with mango and carrots for a color-rich sweet heat. It’s excellent on fish, grilled meats, even ice cream. That’s right – ice cream!
Cascadia Lava Hot Sauce is hot, featuring the hottest peppers grown on the farm: Carolina Reapers, Maruga Scorpions, 7 Pot, Pepper B, White Habanero, Chocolate Bhutlah, Peach Reapers and Ghost Peppers. Hot, hot, hot!
Enjoy Sakari Farms hot sauces as marinades, dips for chips and for your many food creations.
The people at Sakari Farms balance their time producing unique food products that are culturally appropriate while investing in their broader community. All sales proceeds go toward the Sakari Farms Tribal Education Program, which provides on-farm education to tribal and county residents, including curriculum development, tours and edible adventures.
“Tribal food is underrepresented in this area,” Spring says. “This is a great way to showcase our talents and love for food.”
Which Sakari Farms Hot Sauce is your favorite? Visit your local Market of Choice and find out!