Made in OC: A Desultory Series, Food products! Made! In OC! They exist.

[Priscilla]

Orange County is home to a surprising number of hot sauces... and as with any population, not all are good.

Many are, howevah, and one of the very good is the new proprietary one from SLAPFISH, whose "modern seafood shack" recently opened in Huntington Beach―here's the dedicated OCFN topic. It's a Red Habanero sauce, with excellent vegetal chile taste in addition to actual heat.

I put it on July's Nibbles & Bits food page in Orange Coast, an issue which is also our Best of, with plenty of additional food content. It's not all online, but here's the table of contents.

[Priscilla]

OC's only (?) South African restaurants supplied my August product on Orange Coast's food page.

Mozambique in Laguna Beach and its junior partner Mozambique Peri-Peri in Newport both sell proprietary dipping sauces and pickled peppadew peppers seasoned with tiny, hot peri-peri chiles. (Bottles of either are $6.49.)

They're also available online at the restaurants' web sites.

(I can tell you the pickled peppers were an instant household favorite on sort of EVERYthing.)

[Priscilla]

The product I featured in September's Orange Coast food section was chef David Slay's proprietary olive oil, sold at Park Ave and Il Garage in Stanton, $14 for the 8.5-ounce bottle.

The olives are grown and pressed on Sage Ranch in the Temecula area, and the oil is bottled by a California olive-oil family that's been doing nothing else since 1936, which is pretty cool.

Info at the restaurants' web site: Park Ave/Il Garage

[Priscilla]

Kickin' Ketchup was the made-in-OC entry for October in Orange Coast. It's no-high-fructose ketchup, all right, with an adamant note of chile. There's been a mild(er) version introduced to join the original, since this piece appeared.

Available lots of places, including Whole Foods and independent OC markets, about $5 a bottle. You'll likely have seen some local food trucks offering it, which seems a match made, if not in heaven, then at least somewhere really good.

[Priscilla]

The entrepreneurial food-product world does not lack for barbecue sauces, and OC contributions are no exception.

Grandma Izetta's Kansas Roadhouse Barbecue Sauce was on my food page in November, and is of the mustardy-vinegary school, something that def sets it apart a bit in a category that's 99 percent sweet, ketchupy, brown-sugary. The company's based in Huntington Beach, and the recipe is said to date to 1938.