Celebrating National Hot Sauce Day with Sean Shanoskie!


We’re celebrating National Hot Sauce Day with our in-house connoisseur of spice, Sales Consultant Sean Shanoskie Fermented Hot Sauce recipe. Sean has a reputation for loving delicious hot sauces among his customers and his friends, often receiving bottles of gourmet and regionally made sauces as gifts. Last year, after purchasing their 2020 Grand Design RV Solitude S-Class 2930RL-R with Sean, Alicia, and Scott with @therouteofitall sent him a package of delicious hot sauces from Daddy Jimbo’s Small Batch Hot Sauces. What a tasty way to show appreciation!

Recently, Sean took his passion for hot sauce to a new level and began fermenting his own. One of his favorite concoctions was a cilantro lime sauce he made, perfect for tacos and fajitas. Next, he’s thinking of experimenting with a Siracha sauce, first smoking the poblano peppers in his smoker before fermentation. Luckily, his fellow #TSRV coworkers get to taste all of his yummy creations. We’re also fortunate to receive bottles as gifts as he enjoys giving them away as gifts. 

We’ve included Sean’s Hot Sauce recipe below so you can try making some at home or in your rig! Please share your hot sauce recipes & pictures with us in the comments! 

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Fermented Hot Sauce:


-5 Cups of Water 

-5 tbsp of Himalayan Sea Salt  

-2 qt jar filled with your choice of peppers (cherry bombs, jalapenos, habaneros, Thai chilis, tabasco & more/ roughly 1 lb.) and 6 cloves of garlic, 1/2 an onion, and 1 carrot 

-Fresh herbs of your choice (basil, oregano, rosemary, cilantro)

-fruit juice/fruit of your choice (lime, mango..) 

– 2 tsp. Adobo Seasoning 

-1 tsp. cumin

-1-3 tbsp of vinegar 



-Fill a 2 qt jar with the peppers mixture to a food processor and grind. 

-Mix the water and salt to make a brine. Heating the mixture helps to dissolve the salt. 

-Pour the brine into the jar with the peppers. 

-Let the mixture sit for a minimum of a week up to 4 weeks, once a day “burp” the jar, or open the jar for less than 2 minutes to release gases.

-Once the mixture is finished fermenting add the spices, fruit, or fruit juice, and blend.

-Poor in a jar and refrigerate, leaving the lid loose to prevent gas build-up or squeeze bottle with the cap off.

Sean recommends testing out your spicy sauce on some delicious tacos!


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