Stoking the fire
Carlos Consuming Fire started in a backyard with a stockpot, a handful of peppers, and a stubborn refusal to settle for grocery-aisle heat. A few years and a lot of taste-tests later, we're bottling small-batch sauce for restaurants, ballparks, and pantries across Florida and beyond.
We didn't set out to build a hot-sauce brand. We set out to make the sauce we wanted to keep on our own table — bold enough to stand up to a brisket, balanced enough to finish a soft taco.
Every batch is cooked low and slow, hand-bottled, and labeled in our own kitchen. We work with local pepper growers when we can, and we keep the ingredient list short on purpose.
“Therefore, since we are receiving a kingdom that cannot be shaken, let us be thankful, and so worship God acceptably with reverence and awe, for our God is a consuming fire.”Hebrews 12:28-29
We bottle by hand, in batches small enough that we can taste-check every run.
Whole peppers, fresh aromatics, no shortcuts. If we can't pronounce it, it doesn't go in.
From minor-league ballparks to local kitchens — every bottle pays homage to the people who run with us.