Our History
In July of 2008, after a few years of growing chile peppers and making small batches of fresh vegetable hot sauce for friends and family, we began making and selling our fresh vegetable puree hot sauce in the picturesque green mountains of Vermont. We began cooking and bottling the sauce at the old Vermont Food Venture Center in Fairfax, Vermont in the Fall of 2008.
In September of 2015, we moved into our own facility in Morrisville, VT.
Over the last few years, we have come up with a whole lot of new sauces as well as several different varieties of chile pepper infused Vermont maple syrup. We wanted to incorporate a range of heat levels with various flavor profiles. All of the sauces have an extra fresh flavor that is nothing like anything else out there. Over the past few years we have been able to develop a strong relationship with local farmers throughout the Green Mountain State.
In 2026, we will source over 10,000 pounds of organic Vermont grown chiles, other assorted veggies, and certified organic maple syrup from eight local Vermont farms.
This summer (2026) we will launch two new hot sauces. One will be a smoked garlic hot sauce with black garlic and pasilla de Oaxaca chiles. The other is a yellow sauce made with a ton of local Fatali peppers. We are calling it the shocker!
Please check the website regularly because we are always adding new products with dynamic and unique flavor profiles.
All sauces are made with non gmo and organic ingredients. I don’t use any filler ingredients like xanthan gum, guar gum, starches, extracts, pepper mash, pepper resin, flour, HF corn syrup, or any artificial flavors or preservatives.
Ultimately, the purpose of what we do at Benito’s is not about big name recognition. I have no desire to become the next Tabasco sauce. I am simply about producing a fresh and unique product that is always made with high quality and local ingredients. I love to hear that people are experimenting with our sauces and our maple products. We highly value and support the creation and stewardship of local food systems. All products are cooked, bottled, labeled and sealed by Benito himself except for our mango habanero pepper jam which is made for us by our buddies down at Side Hill Farm in Brattleboro, VT.
– Ol’ Benito
Annually, we try to give back to our community through promoting local food systems and local organizations in the great state of Vermont and throughout the U.S.. Annually, we donate 5% of net profits to the following organizations:
