Solsa is made in incredibly small batches by Alex Obregon in Newcastle, Maine. But the story behind the sauce starts far outside of New England: this is Alex’s family recipe featuring Scotch Bonnet peppers from his mother’s organic garden in Gualpiles, Costa Rica. This textured, bright orange sauce brings a subtle heat and perfect amount of flavor to any dish. And these bottles are typically in limited supply because as Alex says, “when mom runs out of peppers so do we!”