Get Zingy

Get Zingy began with a heritage-inspired Hungarian wax pepper relish served at our family's bed & breakfast in Glenwood Springs, Colorado. It was a Slavic recipe created by my mother's family that brought people together around the table. Hungarian Wax peppers were harvested in July-October and they were jarred as relish and used to elevate basic meals throughout the year. As a registered dietitian with a master's in nutrition, I saw an opportunity to preserve this meaningful tradition while aligning it with the modern cultural and heat demand as well as clean-label expectations The journey wasn't without challenges. I worked to scale a fresh, small-batch recipe into a consistent, shelf-stable product without relying on vinegar, sugar, or seed oils while maintaining its signature flavor and integrity. I also navigated early production hurdles and positioned a new, differentiated condiment/ingredient in a competitive market. With support from my family and the CSU Spur Food Innovation Center, we brought the product to life at scale. In just six months, Get Zingy has expanded into 26 retail locations, 3 foodservice accounts, a growing DTC channel, and a strong farmers market presence, validating product-market fit and consumer demand. Looking ahead, I plan to scale regional distribution, expand retail channels, and launch new formats, including 32 oz foodservice sizes, single-serve packets, and "Mini Zing Packs" to drive accessibility, trial, and broader market penetration.