Jolene “Jojo” Collins is the CEO and Founder of Jojo’s Sriracha, a small-batch, wild fermented sriracha. Jojo’s Sriracha was incorporated in Brooklyn in 2012 but has been produced for the last three seasons in Pueblo, Colorado using chili peppers from small family farms and local produce whenever possible. Jojo is dedicated to helping families affected by ALS (Lou Gehrig’s Disease), the same disease her mother passed away from when Jojo was a teenager. In 2019, Jojo received the Humanitarian of the Year award from the Rocky Mountain ALS Association.
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Jolene “Jojo” Collins is the CEO and Founder of Jojo’s Sriracha, a small-batch, wild fermented sriracha. Jojo’s Sriracha was incorporated in Brooklyn in 2012 but has been produced for the last three seasons in Pueblo, Colorado using chili peppers from small family farms and local produce whenever possible. Jojo is dedicated to helping families affected by ALS (Lou Gehrig’s Disease), the same disease her mother passed away from when Jojo was a teenager. In 2019, Jojo received the Humanitarian of the Year award from the Rocky Mountain ALS Association.
