Marzo Heat grew out of my wife’s history with migraines and trying to avoid them. She loves spice, but we found most hot sauces from SE Asia contain a lot of sugar, which is a trigger for her headaches. Knowing how much I love to cook, she asked me to come up with a hot sauce that did not contain sugar, and I happily took on the challenge.
I am an avid wine collector and decided very early on to approach making Marzo Heat like one would a fine wine. I take great care in selecting the fruit, throwing away less than perfect peppers. I use high-grade European vinegar and imported spices. My objective is to let each individual element contribute to a unified and refined flavor profile. After production, the sauce is still raw and needs to mellow. As neither my wife nor I are interested in producing an extreme heat level hot sauce, we let it rest 6-8 weeks before bottling. When you taste Marzo Heat, we want the sauce to give your palate a balance of flavors so that you can taste the peppers and not just the heat.
We offer three main versions of Marzo Heat: Original, Green and Very Hot. We are also very proud of the fact that it is produced in Singapore. Every year, we also create Limited Editions - this is where we have fun and use our creativity. In the past, we have made Limited Editions that were barrel aged, smoked, varietal in nature or included ingredients such as rose, orange, kaffir or cocoa.
The market rarely takes hot sauce seriously; it is either treated as a “dare” or considered like any other standard condiment. At Marzo Heat, we are looking to forge a different path. Hot sauce can be an artisanal, high quality food item, and that is what we aim to create.