New Seattle Hot Sauces: Bonache Turns Up the Heat

Local flavor purveyors are spicing up Seattle tables
best hot sauces seattle magazine

If you’ve chosen a side in the Tabasco versus Sriracha debate, you may need to rethink your position. There’s a new contender in the battle for taste buds—straight outta Ballard. Bonache (pronounced “bone-atch,” a word that founder Marc Olsen’s child invented) aims to add big flavor to food without scorching your palate. The line of all-natural hot sauces includes Habañero, Hatch, Socorro and, launching this month, Piri, a Portuguese-inspired red sauce that Olsen describes as having a salty lemon kick. You can sample Bonache sauces at local eateries such as Lost Lake on Capitol Hill, Hattie’s Hat in Ballard and Brave Horse Tavern in South Lake Union, and stock your cupboards at an ever increasing number of local stores, including PCC Natural Markets, Central Co-op on Capitol Hill, DeLaurenti at Pike Place Market and Tom Douglas’ new specialty grocery, Home Remedy in Belltown. Bonache may be a made-up word, but the hot sauces’ impact on Northwest palates is for real.