Move Over Sriracha, There’s a New Hot Sauce in Town
It’s getting hot in here! Jalapeños are a must if you like a little spice with your meal. And while we admire DIY hot sauce, Tim Parsons of Adoboloco takes DIY to a whole ‘nother level as he makes his product from start to finish at home in Hawaii alongside his wife and three children. Rich in vitamins A and C, potassium, magnesium and iron, hot sauce’s health benefits are another reason to add it to your food (as if the flavor wasn’t enough). Please say aloha Tim Parsons of Adoboloco, hot sauce and family business extraordinaire.
Tell us about yourself.
After studying graphic design in Honolulu, my wife and I moved to Bend, Oregon for 11 years to raise our family. We then moved back to Maui where we made a Kickstarter to raise funds for our hot sauce and homeschool project. I worked on the trademark, packaging, labels and building a website, and secured a commercial kitchen and food permit for little over a year before the sauce went public in 2011.
How did Adoboloco come about?
Adoboloco sprouted from a homeschooling garden project in Maui. Now the business involves the whole Parsons family and is being used as a teaching platform for our children’s education. Adoboloco Hot Sauces partners with small local farms to source the fresh ingredients we need for our unique and delicious hot sauces. Hot Sauce varietals from single origin chili peppers is what makes our hot sauce unique. Flavor featuring each chili pepper or specialty blend is what we specialize in.
In five words or less, tell us why you love to make.
Freedom to create.
Where do you get your inspiration?
Literally everywhere. We love being outside, planting and watching things grow and learning from the process constantly.
What’s it like working with your family?
The best privilege ever — we’re able to stay close, eat most meals together and laugh a lot.
What does the making process look like for you?
Lots of work, since we handle everything from the raw ingredients to when our product is available on the store shelf. For one bottle of sauce, we need to pick, wash and process the chili peppers, brew the sauce and bottle. Once the bottles cool, the sauces are dated and labeled. Once that is complete, they’re ready for delivery to stores or your home.
What’s the strangest food you’ve put hot sauce on?
We’ve pretty much put it on everything. The only thing it hasn’t really worked well with is a bowl of ice cream and cereal. The newest thing I discovered is that our Hamajang sauce is amazing in drawn butter to dip Dungeness crab or lobster in.
Tell us how technology has changed and supported what you do.
For us technology is huge. Being in Hawaii on the Island of Maui, we’re very isolated from the rest of the world. If we didn’t have the ability to show Adoboloco Hot Sauce online, I don’t think the business would be as successful. It gives us the ability to reach the rest of the world.
What’s up next for Adoboloco?
We’re currently working on partnerships with more farmers so that we can get a consistent supply of the peppers we need. The whole family is always coming up with new ideas, so we keep focused by putting them on the future list.
What’s one piece of advice you’d share with other makers?
Enjoy what you do and make what you want.
Ready to feel the heat? Head over to the Brit + Co Shop to grab some Adoboloco!
