Diamond Fred’s began as a hobby for it’s founder, Fred Cordle in 1999. While living in the Philippines he noticed that it was next to impossible to find a good hot sauce. It was however very easy to find plentiful supplies of Labuyo peppers. For those of you that don’t know what a Labuyo pepper is, they were once thought to be the hottest pepper on earth. They are small peppers, only about an inch long, red and hot as a firecracker. They grow wild all over the countryside. They have a mildly fruity flavor under all that heat and make a flavorful sauce similar to a Piri-piri sauce.

The idea came to him to make a table sauce out of the little peppers. Something he could use on a daily basis. He was looking for a recipe that gave heat but most importantly – Flavor. It has been proven that perspiration cools the body, and a good hot sauce that makes you perspire is key to keeping cool. By combining the Labuyo peppers with several spices and seasonings and blending that with salt and vinegar Diamond Fred’s Labuyo Pepper Sauce was born. To his dismay however, the quality Labuyo peppers that he had based his sauce on were only available locally in the Philippines. Domestic varieties grown here in the US have not given the same flavor or heat so it was time to search for another pepper variety.

In 2003 Fred began working on a Habanero based pepper sauce. The heat of the pepper was just what he was looking for but it lacked the Labuyo taste. Through batch after batch he combined other peppers and other seasonings until he had a sauce that was perfect. Our Diamond Fred’s Original Pepper Sauce is a blend of four types of peppers, spices, vinegar, salt and water. No preservatives, no artificial coloring and no added extracts. We use the natural heat of the Habanero pepper to give a tear-jerker of a sauce with loads of flavor. Our secret blend of spices brings out all the flavors of your favorite meats and seafood and compliments mild tasting foods like scrambled eggs. Try it on a banana. It’s that good!

We are committed to making great tasting sauces first and foremost. The heat is secondary. “If it doesn’t taste good, what’s the point?”