The journey of Benito’s Hot Sauce began in 2004 when Ben Maniscalco, while working as a waiter at Mexicali Rose restaurant in Montclair, NJ, developed a daily ritual of adding hot sauce to his lunchtime burritos, soft tacos, and chimichangas. Dissatisfied with the commercially available hot sauces, Ben embarked on a quest to create his own fiery concoction. With an abundant supply of fresh cayenne and jalapeno peppers from his organic vegetable garden, he began experimenting in his kitchen, aiming to capture the perfect balance of flavor and heat.
Inspired by Vermont’s commitment to locally made products and sustainable organic agriculture, Ben relocated to the state in July 2008. His decision was driven by the statewide emphasis on supporting the local economy and the values of organic farming. Unlike aiming for widespread recognition like Tabasco sauce, Ben’s vision for Benito’s Hot Sauce remains rooted in crafting a unique product made exclusively from fresh, organic, and all-natural ingredients. For Ben, it’s not about achieving fame; it’s about offering a genuinely exceptional hot sauce experience to his customers.
Benito’s Hot Sauce embodies Ben’s dedication to creating a product that stands out for its quality and authenticity. With a focus on using fresh, organic ingredients and a commitment to sustainable practices, Benito’s Hot Sauce continues to attract a loyal following of customers who appreciate its distinctive flavor and commitment to quality.
