First Beginnings
Our love for spicy food developed during childhood. From an early age, my siblings and I were fed pepperoni, spicy chips, and chili sauces, and we grew to love them.
The way to founding Los Habroneros
A few years later, my father started growing his own chilies. With fantastic results. He used them to make chili sauce according to a simple recipe and gave the few jars he filled to a few family members. Fortunately, I was one of them. When I tried this sauce with a few friends, we almost started dancing. It was the best chili sauce I had ever tasted. A few months later, the sauce was all gone, and my good friend and I raved about it. Then we had an idea—what if we could produce this sauce on a large scale? Then everyone could have a bottle. Or what if we even brought the sauce to market? Wouldn't hundreds of people be able to try the sauce too?
The first plants.
The decision
The idea was born at 2 a.m. in a bar in Valencia. As soon as we got back, we bought pots, potting soil, and seeds to grow our own plants. At the same time, we tried to come up with the perfect recipe. After more than 80 failed attempts, we finally succeeded. Big Papa Sauce—named after its not-so-big-in-stature discoverer—was born. Now we just had to create legal, hygienic, and organized conditions for production, and a few months later we were able to cook the first large batch of “Big Papa.” This shop offers the opportunity to send a bottle to anyone who is curious, convinced, or addicted. While experimenting, we also came up with another, fruitier flavor: Chili-O. Both sauces are now ready to ship and could find a place in your refrigerator, shelf, or nightstand as early as this week.
Experiments