Ingesting even the tiniest drop of Hot Jawn, you can’t help but think, This would go great with wings. Or, according to Hot Jawn founder Joe Norris, Mexican food. And Italian food. Not to mention eggs, pizza, stews, soups, ramen, and pho.
The pandemic iced the Central District resident’s dream of opening a wing and fry shop. While others turned to breadmaking to cope with quarantine insanity, Norris turned to hot sauce. He’d planned to make his own for the shop anyway, so he went to work to make something “Kind of like a buffalo sauce, but not. Kind of like a Sriracha, but not.”
Hot Jawn,
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