Kevin Dickie
Founder
Hot Head Salsa was born from a passion for spicy food and an unstoppable curiosity for experimentation. This has resulted in a series of fermented hot sauces, all vegan and handmade in Amsterdam!
About the Maker
Founder Kevin has a background in chemistry and works in clinical healthcare. His passions for food and science led to the start of Hot Head Salsa. With his mission good food is worth waiting for, Kevin wants to show that fermented products can add to our dining experience in various ways. “Especially in a world where everything revolves around bigger and faster, it is important to take a step back and wait patiently for a high-quality product.”
Production Process & Sustainability
At Hot Head Salsa the focus is on fermentation, small batches and fresh organic ingredients straight from the farmer. All peppers are fresh and come from a local Dutch pepper farm. The range of vegetables and fruit comes organically from the local farm Tuinderij de Antoniushoeve. Each salsa undergoes a 4-week lacto-fermentation to create intense flavor bombs. The fermentation process ensures that products have a longer shelf life and contain more nutrients. Tasty, healthy and sustainable!
Also fun & delicious!
With the residual flows from the fermentation process, Hot Head Salsa makes a new circular product: tepache! A traditional Mexican summer drink made from the peel of the pineapple. Fruity and spicy. This fermented pineapple drink (unpasteurized, probiotic and alcohol-free) is the ideal thirst quencher for those hot summer days and delicious to mix with cocktails. Tip: serve with ice and add a slice of pineapple for extra freshness. Or mix with gin, sparkling water, lime and mint for a delicious cocktail!
Kevin: “Together with other makers we can create a healthy, sustainable and innovative food chain! Interested in a fermentation project? Ideas for further innovation? Please feel free to contact us.”
'Organic, nutritious and delicious!'
