Salts 'n' SUCH

Our salts are made from our home grown peppers and sea salt. We grow our peppers organically in our very own back yard on our one acre lot in eastern Missouri. 

We grow many varieties of peppers then experiment with mixtures of salt and smoke to create  tasty, spicy salts.

We have grown and 'salted' many varieties of Ghost, Habanero, Jalapeño, Fish, Cayenne, Fatalie, Douglah, Savine, and other types of peppers.

Each year we bottle, bag and sell the previous year's harvest. (It takes about a year for the salt to absorb the oils and moisture from the peppers.)

These go great with just about everything! Meats, veggies, soups, margarita glass rims, popcorn, you name it! Supplies are limited and flavors change from season to season.

3.5 oz Shaker bottles sell for $8.00 each ($2.28 per oz)

3.5 oz Grinder bottles sell for $10 each ($2.86 per oz)

12 oz bags sell for $25 ($2.08 per oz)

1 lb bags sell for 30$ ($1.87 per oz)

Other Pepper goods: (The 'such' part)

We're also working on "Chili Fixin's". We dehydrate and chop a variety of hot and sweet peppers then package them up.  Start up a soup base of your choice (I like ground beef or turkey, red kidney beans and diced tomatoes), then dump in the Chili Fixin's to add good flavor and spice!

We make hot sauces too.  Not for sale, but fun! I like my "Tobasco-ish" sauce made from tobasco peppers. Sue likes her "Pinego Hot Sauce" made with Habanero peppers, pineapple and mangos. Great on pork! Sue's latest is a fermented cranberry, pomegranate, habanero concoction with a hint of brown sugar and cloves specially made for Thanksgiving to pair with turkey and stuffing. We call it Hardin Holiday Hot sauce.