How often do you release new hot sauce batches?

We make small batches of 48 jars or fewer, typically releasing a new sauce every 6–8 weeks. Subscribers get first access before public sale.

What makes Kindred Fire hot sauce different from store-bought?

Every bottle is made in small batches using heirloom peppers we grow ourselves in Bastrop, TX. We use family recipes passed down through three generations, with no artificial preservatives, no stabilizers, and every label signed by hand.

How does the subscription work?

Choose your box size (2, 4, or 6 bottles) and delivery frequency (every 4, 6, or 8 weeks). You pick which sauces to include, can swap any time, and cancel whenever with no fees.

Do you ship across the United States?

Yes, we ship to all 50 US states. Subscribers get free shipping on every order. One-time purchases ship flat-rate at $5.99.

Are your sauces gluten-free?

All Kindred Fire sauces are naturally gluten-free. Our ingredients are heirloom peppers, apple cider vinegar, garlic, and salt — nothing hidden.

Small-Batch · Family Made · Est. 2024

Kindred Fire

Handcrafted Hot Sauce from Our Family to Yours

Small-batch sauces made with heirloom peppers, family recipes, and a whole lot of fire — delivered to your door.

Shop the Sauces Read Our Story

4.9 out of 5 — over 1,200 happy kitchens

Hands picking fresh red chili peppers from a plant in a garden setting.

Our Story

Three Generations
of heat in every bottle.

Our grandmother grew ñora peppers in a garden the size of a parking spot in central Texas. She never measured anything — a handful here, a pinch there — and every batch came out different and exactly right.

We started Kindred Fire to keep those recipes alive: not scaled up, not modernized, not outsourced. We grow heirloom varieties like pequin, pasilla negro, and arbol on a small plot outside Bastrop, TX, picking by hand when they're ready — not when the calendar says so.

Every bottle is made in our kitchen in small batches of 48 jars or fewer. We taste every one. We ship it ourselves. That is the whole company.

"Good heat should taste like something. Ours tastes like a Sunday afternoon in her kitchen."

— Maria & Leon, Founders

Two people cooking together in a warm kitchen, making homemade sauce.

Bastrop, TX — since 2019

How We Make It

Every batch is made the way it always was.

A colorful close-up of fresh habanero peppers — reds, yellows, and greens.

Heirloom peppers, grown small on purpose.

We grow seven varieties on our plot in Bastrop: pequin, arbol, pasilla negro, ancho, cascabel, guajillo, and a landrace serrano that came from seeds our grandmother dried and saved for thirty years.

No hot house. No synthetic fertilizer. We dry them in the Texas sun on wire racks the same way she did, which concentrates the sugars and deepens the flavor in a way that a dehydrator never quite matches.

Green pepper plants growing in orderly rows on a rural farmland.

Bastrop County, TX

48 jars per batch. Not one more.

Our batches are capped at 48 jars for a reason. Above that, you start stirring differently, adjusting the heat differently, and the sauce starts tasting like it came from a factory.

We cook over a propane burner in a 30-quart stock pot. We use a wood spoon. We taste constantly. When it's right, we jar it, label it by hand, and seal it with a wax dip.

No artificial preservatives or stabilizers
Apple cider vinegar from an orchard in Fredericksburg, TX
Garlic sourced from a single farm in Gilroy, CA
Every label signed by whoever packed that box

The Lineup

Four sauces.
Real flavor, real fire.

Subscribe and Save 15%

Mild — 2/5

Sunday Serrano

Bright, citrusy, great on eggs. The one you reach for every day.

Landrace serrano, roasted garlic, lime zest

$12 Add to box →

Medium — 3/5

Arbol Madrugada

Smoky, earthy, with a slow burn that builds. Our most balanced.

Chile de arbol, ancho, smoked paprika

$13 Add to box →

Hot — 4/5

Pequin Diablo

Bright heat up front, deep flavor behind. Pequin peppers punch above their weight.

Pequin, guajillo, apple cider vinegar

$13 Add to box →

Extra Hot — 5/5

Black Pasilla Reserve

Dark, complex, for people who take their heat seriously. Limited batches.

Pasilla negro, cascabel, wild pequin

$15 Add to box →

"A sauce with a story is always better."

Join the Fire

Get recipes, stories, and
first access to new batches.

We send one email a month. It includes what we grew, what we made, and a recipe we actually cooked that week. No spam, no filler.

No credit card. No commitment. Unsubscribe anytime.

1,200+

kitchens stocked

jars per batch, max

generations of recipes