When Sawyer's grandparents decided to immigrate to the United States, they wanted to do the best they could to assimilate into American culture. Fortunately, one of the things they just couldn't leave behind was their deep love for all of their amazing Indonesian recipes, passed down to present day. Sawyer Vanderwerff grew up a Navy brat. His sailor father was an L.A. born Indo who taught him how to cook and how to respect the hot peppers essential to Indonesian cuisine. Good ol' dad would pay him a crisp Lincoln to eat raw habaneros grown in his Midwestern farm raised mother's garden. . The Indonesian pepper relish known as sambal was a staple on the family's dinner table. Sawyer would go to friend's houses for sleep overs and ask what kinds of sambal or hot sauces they had which was frequently met with perplexed stares. Sure, you could get your tabasco in a pinch but Sawyer grew up to realize how distant Indonesia was from the United States. As a second generation Indo, Sawyer new that if he was going to get some decent sambal, he was going to have to make it himself. Red Faced prides itself on all of it's recipes and products, but bringing sambal to the masses is the true heart of this little project.