A team of Sac High graduates, including (from left) Angel Roque, Leo Lopez and Christian Jackson, work in the production kitchen at Preservation & Co. to bottle the pineapple jalapeno flavor of Sangre del Dragon hot sauce.
Lopez and Roque prep jalapenos for the hot sauce recipe. They have been with the Sangre del Dragon project since its inception in August 2016 at Sac High.
The jalapenos are ready for roasting.
Once all the ingredients are prepped, Lopez purees them in small batches.
Lopez transfers the pureed jalapenos to a large pot. The full recipe is cooked to temperature before bottling.
The morning’s work yields about 200 bottles of pineapple jalapeno hot sauce, which is sold at Sac High and online.
Rosie Espinosa and Leo Lopez prepare to wrap up their day in the kitchen at Preservation & Co.
The Sangre del Dragon project started in August 2016 when Sac High seniors Leo Lopez, Angel Roque, Benny Perez and Jordan Salvador were given an assignment to create a business plan for hot sauce.
Since graduating, the team has expanded their hot sauce line and have secured FDA approval. Here’s an inside look at what a day in the kitchen is like for the The Sangre del Dragon team.
For more on the Sangre del Dragon project, read ‘Heating Up the Hot Sauce Market,’ by Joan Cusick.
