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Spice City: Baby Clydesdale Sauces


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Our restaurant meals and grocery choices may be heavily influenced by the farm-to-table movement, but condiments are usually an afterthought. That was what drove local couple David Mead and Justine Marzoni to create Baby Clydesdale, a line of small-batch sauces crafted in Barrio Logan.

Mead began whipping up a preservative-free version of Sriracha in 2009 while studying to become a nutritional counselor, but it wasn’t until early last year that he pursued the idea full time. Now the company has three sauces that use peppers from an Otay Mesa family farm: a five-alarm Sriracha, a spicy vegan pesto blended with kale and basil, and a lemongrass barbecue sauce made in collaboration with North Park’s Tiger!Tiger! brewpub. Next up, a beer-infused mustard and a spicy vegan aioli.

Why “Baby Clydesdale”? As Mead explains, “Because it’s got a little kick!”

$10 each, pesto available only at Little Italy Mercato and Pacific Beach Farmers’ Market

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