When most people hear the word pepper, they automatically think of spicy food. From there people tend to split into two groups, those who love spicy and those hate it. Vincent and Myra Verret, owners of the Oso Pepper Company, believe peppers can be used in a wide variety of interesting ways, and want everyone to be able to experience this misunderstood fruit in as many of those ways as possible.
After an abundance of peppers in their garden one year, they took the suggestion from Myra’s mother to stop giving the extra peppers to the friends who were begging them to stop, and to start bottling them. Suddenly, those same friends who’d been complaining wanted to try their latest pepper creations, and eventually a demand for their sauces, seasonings, and salsas inspired them to start Oso Pepper Company.
Both Myra and Vincent think you should be able to taste the flavor of the peppers in their products, and want the freshness that only comes from picking every pepper by hand in their garden to come across in each bite. They don’t think your mouth should feel like it’s on fire after eating pepper salsa or barbeque sauce, instead they want the true pepper flavor to make the other ingredients come alive and complement one another.
One of their most popular items, the Cry Out Five Pepper Blend Chili Sauce is made with habanero, jalapeno, serrano, chipotle, and red bell peppers. The Verrets describe this as a vibrant mix of flavors, which create a sense of growing heat in your mouth. They suggest pairing the sauce with beef, chicken, or pork for the best results. It can also add a kick to your soup, garlic bread, or macaroni salad. Throw some sauce into your potato salad tossed with bacon, eggs, and onions for extra spice. Their Cry Out Asparagus and Leek Soup calls for a bit of the sauce, along with fresh garlic and chicken broth that can be served warm with a dollop of sour cream in the winter or chilled on a hot summer night.
If you’re in the mood for something tropical, the Cry Out Surf Sauce’s combination of mangoes and pineapples with red Fresno chili and habanero peppers makes for a truly unique sweet, yet hot addition to your meal. The Verrets enjoy adding this sauce to their fish tacos or using it as a glaze on their salmon and other fish. If infusing some Surf Sauce into your pulled pork sandwich isn’t quite adventurous enough for you, drizzle some over your vanilla ice cream or an otherwise plain cheesecake. The Cry Out Caribbean-Style Soup suggests adding this sauce to your chicken broth with smoked sausage, pork chops, spinach, and sweet potatoes.
Sauces and salsas aren’t the only foods Oso Pepper Company has enriched with their fresh garden peppers. Their Cry Out Spicy Pickled Asparagus Spears are pickled in a vinegar dill brine with garlic and spices that create a crispy, flavorful snack that is healthy and low in fat. The Verrets enjoy serving the spears with prosciutto or in a light spring salad. Add it on your sandwich with your favorite lunch meat or join Vincent and Myra by putting it in your homemade Bloody Mary mix.
Of course, you can’t let the asparagus be alone in your Bloody Mary, so be sure to add some Cry Out Pickled Spicy Green Beans. These veggies are just as crunchy and add a kick of heat to an antipasto platter or pasta primavera dish. Oso Pepper Company pickles them in vinegar brine with red pepper flakes to wake up the dill bean, and always makes sure that the pickling process doesn’t leave you eating soggy vegetables. If you still can’t get enough, try the Cry Out Spicy Pickle Spears, which are flavored in a traditional brine with garlic and jalapeno slices for a spicy kick. Don’t be afraid to dice them into your famous whipped deviled eggs recipe or munch on them before adding some to a simple deli style sandwich or a juicy jalapeno cheddar cheese burger.
A personal favorite recipe of Vincent’s is the Cry Out Spicy Chicken and Sausage Gumbo. When cooking a giant, steamy pot of gumbo filled with spicy sausages, chicken thighs, onions, red bell peppers, and wild rice, be sure to include the Cry Out Creole Seasoning. Made with paprika, oregano, thyme, garlic, and both red and black pepper, this seasoning brings out the true flavors of the meat and veggies with the salt of the broth.
In the summers, Myra and Vincent brush their Cry Out Raspberry Chipotle BBQ Sauce onto barbequed peaches and grilled shrimp, or drizzle it over their mixed berry salad to spice up the dark, juicy blackberries, fresh red raspberries, and slippery sweet strawberries. The Cry Out Chipotle BBQ Sauce is also a sweet, tangy barbeque sauce, but its deep smoky flavor, inspired by Kansas City style sauce, makes it the perfect dip for sizzled tri-tip or glaze on a thick rack of slow cooked ribs. Kansas City sauce also inspired Oso Pepper Company’s Cry Out Chipotle Bacon BBQ Sauce. The real hickory-smoked bacon in this recipe creates a tangy, tasty flavor to spread on your pork spareribs or bacon burger, and gives a pot of baked beans that smoky taste you can only get from cooking over a campfire. The Verrets even use this barbeque sauce to dip their French fries.
Whether you’re hosting a party on football Sunday and want to add a twist to traditional chips and salsa with Oso Pepper Company’s Cry Out Roasted Garlic Salsa or enjoying a quiet meal at home of crunchy spring rolls wrapped in rice paper and dipped in Cry Out Sriracha Chili Sauce, be sure to follow the Verret family motto and ‘Step out of the ordinary and into the flavor.’