Grown in Grants Pass, Oregon
Three kids. A stupid number of peppers. Grow the heat.
A family pepper project becoming something bigger: sauces, preserves, local collaborations, and a Rogue Valley flavor box shaped by the people who will actually eat it.
Real peppers
No extracts
It started with three little peppers.
Then came dozens of varieties, a backyard full of experiments, and one stubborn question: how do we turn something grown with care into a food business built to last?
Three Little Peppers Sauce Co. is our family’s answer in progress. Rachel—Rich’s sauce muse, always and forever—is part of the creative heartbeat behind the recipes. We grow what we can, source locally when we can’t, and use all organic ingredient inputs. Flavor before fire is the rule.
Grow peppers. Make sauce. Build the road between.The first tracks.
Past batches and working ideas live here. For the current farm-direct experiments people are testing now, head into the Flavor Lab.
Visit the Flavor Lab
Past favorite 01 · Sweet heat
Mango Jammin
Mango Habanero Reduction Sauce
Sweet tropical fruit, bright aromatics, and a clean habanero climb that keeps the pepper’s flavor intact.
Full volume 02 · Garlic forward
Roots, Rock, Veggae
Garlic Reaper Reduction Sauce
Red pepper, carrot, garlic, cilantro, and unapologetic Carolina Reaper heat. Bold before brutal.
Past favorite 03 · Bright + green
Apple Mystic
Green Apple Jalapeño Reduction Sauce
Crisp green apple, garden herbs, and approachable jalapeño warmth for people who want flavor without a dare.
The deep end 04 · Maximum heat
XXX Pepper X
Pepper X Reduction Sauce
A superhot small-batch experiment for serious chile heads. The pepper leads and nothing hides the burn.
Field notes · North Grants Pass
What the garden teaches, the kitchen tests.
Our family grows peppers in north Grants Pass through Martin Family Farms—the farm side of the same family behind Three Little Peppers. Scraps return to compost or feed the chickens. Every season is another round of testing varieties, timing, heat, sweetness, and what belongs in the next batch.
Building it the right way
From backyard batches to commercial scale.
Better Process Control School
We are completing Better Process Control School training for acidified foods so trained supervision is in place for commercial processing. It is one part of the food-safety, process and facility work required before products can be sold.
November–December 2026
That is our working target, not a guaranteed release date. Sales depend on training, process review, production readiness and applicable approvals.
The ideas growing beside the peppers.
These are experiments and directions, not promises on a shelf. HeatMapped helps us decide what deserves to become real.
Pig O’Latte’s Habanero Guava Jelly
A Pig O’Latte’s collaboration developed with Three Little Peppers Sauce Co. Pig O’Latte’s and The Meltdown. Both businesses have the Habanero Guava Jelly recipe and make it themselves on their trucks for select sandwiches. Three Little Peppers is not currently producing or selling the jelly. More to come.
The recipe is out there. Our jars are not.
Seasonal Preserves
Cowboy candy, fruit syrups, and sweet-heat combinations built around what is actually in season.
Taste of the Rogue Valley
A possible subscription box connecting locally grown and locally made flavors from farms, makers, and food businesses across the valley.
Small-Batch Drops
Limited sauces, marinades, rubs, seasonings, and mixers released when the harvest and recipe are right.
Plants & Pepper Goods
Selected pepper and herb plants, fresh pods, pepper strings, and simple 3LP gear for people who want to grow or represent the heat.
The Road Behind the Bottle
Real notes on food safety, commercial kitchens, shelf stability, packaging, local sourcing, and the infrastructure small food brands need.
Rogue Valley Pepper Guild
An idea for connecting Southern Oregon pepper growers, home gardeners, chefs, food trucks, restaurants and makers around shared knowledge, seed and plant exchanges, local collaborations, tastings and a stronger regional pepper culture.
This is still an idea taking shape. If you grow peppers, cook with them, build food products or simply want to help bring the community together, we want to hear from you.
Email [email protected] ↗Rogue to Zion · HeatMapped
Your taste buds get a vote.
Tell us your heat comfort zone, flavor personality, sweetness and vinegar preferences, what you put sauce on, and whether a future regional subscription box sounds worth opening. Your answers will influence future small-batch releases.
Map My Heat ↗
Southern Oregon collaborations
Made here. Built with local businesses.
Three Little Peppers is growing alongside other Southern Oregon businesses. As our commercial lineup rolls out, you may eventually find select 3LP sauces, jellies and collaborations at Pig O’Latte’s and The Meltdown.
For now, we’re building the recipes, partnerships and production systems to do it right.
See What We’re BuildingGive the heat
3LP digital gift cards are live.
Send one by email now and let them choose what they want as products roll out.
Buy a Gift Card
The long game