Wiebesaucin began with a single Thai chili plant. While attending college in Asheville, North Carolina, I became fascinated with growing peppers and preserving what I harvested. After a local farmer gave me a Thai chili plant grown from seed stock from Thailand, I ended the season with more peppers than I could use fresh.

Looking for a way to preserve the harvest, I drew inspiration from prik nam pla, the classic Thai chili condiment. I wanted to create a version that was accessible to more people today, without sacrificing the bold flavors that inspired it. By replacing fish sauce with tamari and adding sesame oil, along with generous amounts of fresh Thai chilis and garlic, I created a sauce that is vegan, gluten-free, intensely fiery, and deeply savory.

Over the following years, I continued refining the recipe while working as a chef in local restaurants. As friends, customers, and farmers market shoppers kept coming back for more, demand steadily grew. That encouragement gave me the confidence to officially launch Wiebesaucin.

Today, our peppers are grown, and our sauce is made in Candler, North Carolina, continuing the same approach that started it all: growing exceptional ingredients, honoring the flavors that inspired us, and creating a sauce that is bold, approachable, and made for everyone to enjoy.