Hot Sauce Garden Pack
Hot Sauce Garden Pack: Pepper Seeds for Sauce, Ferments & Chili Oil Grow a sauce garden with peppers selected for flavour first: fruity, bright, long, hot and easy to turn into salsa, ferments, chili oil, powders and pastes. · What’...
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- Packet
- 5 seed packets
- Type
- Chef-curated seed bundle
- Best for
- Hot sauce, fermented sauce, chili oil, drying, powders and salsa
- Packed for
- Packed for 2026
Hot Sauce Garden Pack: Pepper Seeds for Sauce, Ferments & Chili Oil
Grow a sauce garden with peppers selected for flavour first: fruity, bright, long, hot and easy to turn into salsa, ferments, chili oil, powders and pastes.
What’s Inside the Pack:
- Aji Amarillo — fruity Peruvian heat for bright sauce and pastes
- Sugar Rush Stripey — striped baccatum sweetness for fermented hot sauce
- Thunder Mountain Longhorn — long drying pepper for powders and dramatic harvests
- Red Thai — classic Thai heat for chili oil and stir-fries
- Golden Cayenne — golden cayenne type for vinegar sauce and drying
Why Grow This Pack?
- Built for sauce makers: each pepper brings a different heat, colour or aroma.
- Good cart builder: five packets make a complete hot pepper project.
- Canadian-season minded: start early indoors and harvest hard once plants are producing.
Growing Notes:
- Start warm-season crops indoors before the last frost and transplant after nights are reliably warm.
- Use the individual product pages for packet-specific spacing, maturity and harvest notes.
- Selected for Canadian home gardens, kitchen gardens and flavour-first growers.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
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