Adoboloco Hawaii Hot Sauce named one of the “Best Hot Sauces To Cure Sriracha Fatigue” ~ Huffington Post
Adoboloco has embodied the old style Hawaiian “chili pepper water” and revolutionized it into a modern day fusion hot sauce only using 4-5 ingredients. SIMPLE IS BEST! Our sauces are 100% natural. Perfect for those looking for a fully flavored alternative to the mass market hot sauces or dressings usually containing one or more ingredient you can’t pronounce. Adoboloco hot sauces range from mild to very hot, but never compromise on flavor. Often used as an alternative to salad dressing, sauteing vegetables and on any meal from breakfast to dinner.
In 2011 Adoboloco sprouted from a homeschool garden project in Maui Hawaii. Now the business involves the whole Parsons family and is a teaching platform for their children’s community, farm and business education. Adoboloco manufactures both in Hawaii (For Hawaii) and Oregon (For the Mainland).
Where did the name “Adoboloco” come from? My love of Chicken and Pork Adobo, easily one of my favorite meals. My mom showed me how to cook it when I was about 12. She learned it from a Filipino family friend here in Kihei, Maui. She grew up cooking Vinha d’Alhos ( Portuguese Pickled Pork ) which is very similar to the Filipino style Adobo everyone is use to in Hawaii.
Both the word Adobo and Loco are of Spanish origin, when translated to English means “Crazy (Loco) Sauce (Adobo)”. Our logo with the double headed rooster is the actual silouette of our daughters first pet rooster named Coco. He was a bit crazy so in the logo we added a second head. He lived a happy life but passed away in late 2015. We can now remember him on every bottle of Adoboloco Hawaiian Hot Sauce.
A few years ago when we still lived in Bend Oregon I created a blog called Adoboloco.com to share and post different Adobo recipes from around the world. I had to cook my own all the time since there were no Filipino restaurants in Bend Oregon. People seemed to really like the fact that they could find these recipes in one place.
Then I had an idea about creating some products under the Adoboloco name. I trademarked it in 2010, then started with the first concept of creating a traditional sauce. The best adobo is pretty easy to cook but it takes awhile to really master the flavor balance. So I originally wanted to create a true Adobo (Filipino Style) sauce that someone could use for a quick adobo meal. Just cut up your choice of protein or vegetables, throw in the pan, pour on the sauce and have a tasty meal in minutes.
Unfortunately I couldn’t get the flavors right in the pre mixed form that would be shelf stable. So I scrapped the product idea and kept developing other adobo recipes and sharing them on the blog.
In 2011 my wife, kids and I started a garden as part of their home schooling program. We planted a bunch of Jalapeño peppers. They grew so well we didn’t know what to do with all the ripe peppers and I didn’t want them to go to waste so I created a sauce with them. I had no idea that it would work but it did. Family and friends would come over and I would have it on the table with meals in an old shoyu bottle. They liked it so much that they requested their own bottles. I started making larger and larger batches and couldn’t keep up with the requests. At that point I knew it was time to go bigger. Now my immediate family is addicted to it along with my extended family and friends. Seriously one bottle will be drained by the end of a meal sometimes.
Family History in Hawaii:
My great grandfather planted sugar cane for Hakalau Sugar on the Hamakua coast on the island of Hawaii (Big Island). He took a mule train loaded with cane from the stables to the fields every day. They lived in camp housing a short distance from the stables and the sugar mill.
My grand father worked for and played baseball for Onomea Sugar Company also on the island of Hawaii. They were 1939 baseball champions.
“Local first, organic whenever possible, with Aloha always”
~ Ed Kenney, Chef / Owner at Town Kaimuki
WHAT MAKES ADOBOLOCO HOT SAUCES UNIQUE?
The way we grow and select chili peppers and fruit from our farmers is similar to fine wine or coffee. Adoboloco hot sauces are based on the flavor of the pepper varietals. Just like a crop of grapes or coffee, the seasonal and environmental changes can affect the flavor, color and heat levels. We embrace these and mention it on each bottle.
Adoboloco hot sauce is naturally preserved by the ingredients in the sauce. We don’t use any fillers, gums, oils or sugars to thicken our sauces. They’re totally natural and you can taste the difference. All of our hot sauce flavors only have 4 ingredients… total. Except for our Pineapple Habanero and Mangoes Bumbye Hot Sauces which contain… you guessed it, Pineapple and Mango.
ADOBOLOCO HAS BEEN SPOTTED IN
- DETAILS / APRIL 2015
- BON APPÉTIT / JANUARY 2015
- FOOD & WINE MAGAZINE / DEC 2014 GIFT GUIDE
- HAWAII MAGAZINE / DEC 2014
- FEATURED ARTICLE BON APPÉTIT / JULY 2014
- HONOLULU MAGAZINE / JULY 2014 / BEST HOT SAUCE
- EPICURIOUS / APRIL 2014
- MAUI TIME / 2014 FOOD ISSUE COVER
- FLUX / 2014
- HANA HOU MAGAZINE / MARCH 2014
- HONOLULU MAGAZINE / 2013
- BRIDES MAGAZINE / 2013
- HAWAII MAGAZINE / 2013
- MAUI NO KA OI MAGAZINE / 2013
- SELF MAGAZINE
- RED BOOK MAGAZINE
We're a small family run company that makes super premium gourmet hot sauces in Hawaii.
Adoboloco hot sauce company sprouted from a home school gardening project in Maui, Hawaii. Now the hot sauce business involves the whole Parsons family and is being used as a teaching platform for their children’s education. Adoboloco partners with small local farms to source the fresh ingredients for their unique and delicious sauces.