Palo Alto Firefighters Pepper Sauce

Playing With Fire
Palo Alto Firefighters Pepper Sauce
When I first encountered this sauce at a Philz Coffee in Palo Alto I was totally blown away. I've never been a "hot sauce" guy but this is a gateway hot sauce. Not too hot and just a little sweet, it now goes on almost everything I eat.
Joel Gillman - The Food Dealer

Most firemen do what they’re meant to: put out fire. Palo Alto firefighter Lee Taylor, however, actually fans the flames. Lee started growing peppers in his station backyard in ‘94, and began making hot sauce after one particularly abundant harvest rendered him pepperfull. He initially offered it to just friends and family until his coworkers suggested he sell commercially to help fund the charities he wanted to support. Today, everyone can enjoy Lee’s flavorfully complex sauce that puts the fi-yah in everything from scrambled eggs to ganache.

The best part? All of Lee’s proceeds go to charity, so you get to do good while bringin’ the heat. Burn, baby, burn!

We're not the only ones who love them!

Palo Alto Firefighters Pepper Sauce has been featured in The San Francisco Chronicle and won 1st Place at this year's Scovie Awards, the most competitive awards in fiery foods.

Palo Alto Firefighters Pepper Sauce

Playing With Fire

Most firemen do what they’re meant to: put out fire. Palo Alto firefighter Lee Taylor, however, actually fans the flames. Lee started growing peppers in his station backyard in ‘94, and began making hot sauce after one particularly abundant harvest rendered him pepperfull. He initially offered it to just friends and family until his coworkers suggested he sell commercially to help fund the charities he wanted to support. Today, everyone can enjoy Lee’s flavorfully complex sauce that puts the fi-yah in everything from scrambled eggs to ganache.

The best part? All of Lee’s proceeds go to charity, so you get to do good while bringin’ the heat. Burn, baby, burn!

We're not the only ones who love them!

Palo Alto Firefighters Pepper Sauce has been featured in The San Francisco Chronicle and won 1st Place at this year's Scovie Awards, the most competitive awards in fiery foods.