Sioux Falls Couple Turns Garden Hobby Into Fermented Hot Sauce Business

A spicy Sioux Falls legacy

Rodger and Cherie Lacy are scaling up their small-batch hot sauce production in Sioux Falls, moving from an initial 50 bottles to a projected 500 this year, Yahoo reported.

What began in 2021 as a hobby for the retired couple has evolved into a growing business centered on fermented peppers grown in their own garden. The Lacys, who relocated from Houston, Texas, to South Dakota in 2017, utilize specialty heirloom varieties to create their signature flavors.

Their current crop includes high-heat varieties such as the Pink Tiger, Chocolate Ghost Pepper, and the Trinidad Scorpion. Rodger Lacy noted that the Trinidad Scorpion provides a heat level similar to a Carolina Reaper.

The science of fermentation

The couple produces Rodger & Cherie’s Fermented Hot Sauce, a process that differs significantly from standard vinegar-based condiments. While unfermented sauces rely on added acidity from citrus or vinegar, the Lacys use fermentation to break down the natural sugars within the peppers over several weeks.

Glass bottles of vibrant red and green fermented hot sauces neatly arranged on a shelfgraphy

This method results in a shelf-stable product that can remain on a table for years once pasteurized and bottled. To balance the intense heat of the peppers, Cherie Lacy often incorporates aromatics like onions, garlic, and carrots to provide a underlying sweetness.

The production remains a meticulous, small-scale operation. Rodger Lacy described the process as a “labor of love,” noting that he produces roughly 20 five-ounce bottles from a single gallon of sauce.

Cherry Rock Farms partners with the business for retail

The business has found a retail partner in Marco Patzer, the owner of Cherry Rock Farms. The partnership began after Rodger Lacy placed in the top three during several salsa competitions held at the farm.

“It’s great for them and it’s great for us. It helps them out, gives them a place to kind of showcase and sell their products. And it gives us another item that we can put in our market and be proud of,” Patzer said.

Patzer, who manages the farm, noted that his expertise as a chef helps him understand the flavor nuances of the peppers and how to combine ingredients effectively. The collaboration allows the Lacys to reach a wider audience while providing Cherry Rock Farms with a unique local product.

The scale of the operation reflects the couple’s desire to maintain a balance between their business and their retirement. After a career in the oil industry, Rodger Lacy expressed that he is satisfied with the current size of the venture.

“I’m about as big as I can get without going full time, and I don’t want to do full time. I mean, I’m 75. I spent a whole life working and now, this is still fun,” Lacy said.

As the growing season progresses, the Lacys continue to experiment with diverse flavor profiles, ranging from watermelon and pineapple to intense varieties like their “Blue Smoke” sauce.

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