MEET THE MAKER

Bonache is a Seattle, Washington-based small-batch hot sauce brand founded by Marc Olsen. Born in the Ballard neighborhood, the brand specializes in fresh, citrusy, Belizean-inspired sauces highlighting premium ingredients like Hatch and Habanero chiles.

Born in the vibrant Ballard neighborhood of Seattle, Bonache Hot Sauce began as a passion project by local musician and bartender Marc Olsen. While working at the iconic local staple Hattie's Hat, Olsen started experimenting with vibrant, fruit-forward sauce styles inspired by Belizean condiments, seamlessly blending them with the deep culinary influences of his New Mexico upbringing. After rigorous recipe testing—and enduring the intense chile vapors of Hattie's commercial kitchen—Bonache was officially bottled.

As for the name Bonache (pronounced Bone-atch), who knows? It's a word made up by the founder, Mark's three year old son used to describe many, many things. They have no idea either . . . but it stuck.  Bonache quickly gained a cult following among Pacific Northwest locals for its fresh, citrusy profile designed to enhance rather than overwhelm a meal. Today, the brand is celebrated for its meticulously balanced, small-batch creations, including the highly addictive, tomatillo-based Hatch, the bright, carrot-infused Habanero, and the earthy, radish-forward Socorro.