Some like it hot. Others nice and spicy. Gordon (Gord) Patterson of “Gordz Hot Sauce” fame should know.
Originally from Pointe-Claire, he now makes his home in the Dalkeith area where he has been growing his own peppers to make his hot sauce and other types of sauces for the past four years with his wife Heather Vallieres.
When he first created Gordz Hot Sauce he describes it as a “eureka moment.”
He came up with the idea to make his own sauces from scratch, from seed to sauce, after he couldn’t find anything he enjoyed on grocery shelves. Everything he sampled was either over-processed or too heavy on certain ingredients.
“I love spicy food and I got very tired of all the commercial hot sauces that are mostly salt and vinegar, and lots of chemicals, and decided I could do better,” said the intrepid connoisseur.
Mr. Patterson also loves to cook, so he put his taste talents to the test in the kitchen and focused on growing his own peppers with his wife Heather.
“We believe we are the only seed-to-bottle hot sauce company in Canada,” added Mr. Patterson.
He uses all-natural ingredients for his
sauces that he says improve the taste of his products. Since starting the business in 2013, he has had continued success.
When he first created Gordz Hot Sauce Mr. Patterson had his friends try it and they quickly sang its praises. “It was out by Christmas and it kept going and going,” said Mr. Patterson. “I kept making more and more. We are expanding every year,” he added.
He has about 18 different types of sauces and condiments but the hot sauce remains the most popular.
He also makes Salsa, Spicy Red Relish and Spice-Cranberry sauce. In addition to the hot sauce, some of his other sauces include a Smokin’ Chipotle, Piri-Piri, and his “XXX” sauce made with “super hot peppers.”
His sauces can add a little zip to soups, stews, spaghetti and can be used as a marinade.
The products are available across Canada although the business’s focus is mainly Ottawa and Montreal and all locations in between.
When Mr. Patterson decided to settle in this area, he was influenced by many other enterprising food producers. “We found the house we wanted and a piece of land. We discovered afterwards this is really a mecca for fabulous food.”
“We have been growing about 35 different varieties of peppers this year,” he said, adding he and his wife used to grow over 50 types but decided to focus on what’s in demand. “We’re concentrating on growing more of what we need all the time and much more of the super hots,” Mr. Patterson said. “We grow everything from very mild Hungarians -- all the way to the hottest peppers in the world -which are the Carolina Reaper.”
The secret to growing peppers is to start them early, make sure the crop doesn’t get frost, and remember to cover them late in the season.
Mr. Patterson starts planting pepper seeds in January in his home and sees peppers popping up in the field at the end of July for an October yield.
“Typically, Thanksgiving is our big harvest.”
Some of the hottest are Ghost Peppers, Trinidad Scorpions, and 7-Pot peppers -- all extremely hot. “One pepper is enough to season seven pots,” he said with a laugh.
Mr. Patterson related while his products can’t be considered organic since his farm hasn’t been officially registered under this classification, they are indeed all-natural. He added the best way to make sure products have no pesticides, herbicides or chemical fertilizers is to “grow them yourself.”
“When I tell you they are chemical-free, I know. I think there is a growing movement for natural food around the world but especially in Canada,” he added.
HOT ‘ N’ SPICY: Dalkeith pepper rancher Gord Patterson, with his wife Heather Vallieres, shows some of the crop that is used to create his “Gordz Hot Sauce.” His products are available in Lancaster and Fassifern and at a variety of locations between...
HEAT IS ON: Catering to the many who love heat, Gordz Hot Sauce is a hit with customers throughout Ontario and Québec.