Ingredients: Aged Cayenne Red peppers, vinegar, water, salt and garlic powder.
A Brief History
In 1918, pepper farmer Adam Estilette partnered with Jacob Frank (yes, the Frank) in New Iberia, Louisiana, to create a sauce perfectly spiced with the rich flavor of cayenne peppers. Two years later, the first bottle of FRANK’S RedHot Sauce emerged from Estilette’s pickling “plant” (then located in a converted mule stable!). The rest, as they say, is history.