Jojo Collins started making Jojo's Sriracha back in 2010. She was 26, which made her, as she says, “old enough to know I wasn’t taking care of my body but still young enough to try and do something about it.” She took refined sugar out of her diet for a month and started reading food labels and learning about what she put in (and on) her body. Jojo’s Sriracha is a tiny company, often just a crew of two or three, but she’s had the good fortune to create something truly noteworthy with a big reach. The company has been featured in “Sriracha,” the documentary, and on The Cooking Channel. She recently moved her production from shared kitchens in Brooklyn to a 323-square-foot commercial kitchen in Denver, where she works closely with farms in both Colorado and New Mexico to create a unique green chili sriracha that is indicative of the region.
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