
Chipotle
Slow-smoked jalapeño chilies bring the warm, woody heat that anchors the sauce — present, never punishing.
Medium heat. Deep flavor. Built from three superfoods — smoky chipotle, raw cacao, and ruby goji berries — into a sauce that weaves sweet, sour, salt, bitter, savory and spicy into a single drop.
Every bottle starts with three short, deliberate ingredients. The rest of the list is just the things that hold them together.

Slow-smoked jalapeño chilies bring the warm, woody heat that anchors the sauce — present, never punishing.

Raw cacao nibs add roasted bitterness and a quiet, complex finish — the reason Chicaoji belongs on dessert as much as dinner.

Ruby-red goji berries lend a natural sweetness and the antioxidant-rich body of one of the world's oldest tonic foods.
Most hot sauces pick a lane — vinegary, fiery, or sweet. Chicaoji refuses. It draws on every taste your palate recognizes and braids them together so no single note overwhelms the others.
The result is a condiment that pairs with breakfast eggs and chocolate brownies, with hummus and grilled salmon, with the inside of a sandwich and the top of a salad.
"Chicaoji deliciously weaves together sweet, sour, salt, bitter, savory and spicy."
"Food is medicine." Chicaoji was built on that single principle — that what you eat is supposed to nourish you, not just fill you.
Created in the summer of 2007 by Randall Waugh with the community at the Vortex Juice Bar & Cafe on Lopez Island, Washington, Chicaoji began as a question: could a hot sauce do more than just heat?
The answer is in every drop. Three superfoods. No preservatives, no flavorings, no colorings, no additives of any kind.
Find your bottle →Real cooks, real plates. A few favorite ways people put Chicaoji to work — from weeknight salmon to (yes) chocolate pudding.

A quick, easy way to get dinner on the table fast — salmon under a goji-cacao-chipotle glaze.

Bitter chocolate, coconut butter, and a teaspoon of Chicaoji turn an ordinary brownie into something special.

"Sounds crazy, right? It's worth a try." A 20-minute dessert of cacao, maple, and Chicaoji.

A weekly-stew project gone spicy — a fiesta of fresh peppers and, of course, Chicaoji.

Homemade hummus with a kick — garbanzos blended smooth with sesame oil and Chicaoji to taste.
"It tastes like something a grandmother in three different countries invented together. We put it on eggs, in stew, on chocolate. There is no wrong place for this sauce."— A devoted Chicaoji household
From a two-bottle starter to the gallon jug that keeps a busy kitchen running. Online ordering is open.

The household pair — one for the kitchen, one for the table.

Share with family & friends. Best value by the bottle.

Refill your own bottle. The best price per ounce.
Order right here on the page anytime. For everything else — wholesale, partnerships, or kitchen confessions — reach us on Lopez Island.
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Order any size right here on the page. Every bottle ships direct from Lopez Island, Washington.