IT'S been two years since Owen Parsons was made redundant from his accountant position.

At the time, he said it made him feel like he wasn't worth his job but now the 38-year-old looks back on the experience as a positive one.

With the redundancy pay out and extra time on his hands the Queanbeyan man was able to carve out his own business, Ozone Chillies.

"I've always heard the saying 'If you find a job you love, you'll never work a day in your life', that is so true," he said.

"I think if it wasn't for the redundancy, I would never have had this idea in the first place. It was definitely a blessing in disguise although emotionally hard and financially very hard at the time."

Ozone Chillies specialises in sauces, relishes, chutneys, jams/marmalades, sambals, mustards and a matter of delicious things that can be found in a jar.

The company began after Mr Parsons was looking for ways to use up the excess chillies growing in his garden.

"At the time I was living in a house that had a little patch of land so I started to grow chilli. I thought I should start selling them because I had so much of them at that stage," Mr Parsons said.

"I thought, I'd make chilli jam and chilli sauce just to get rid of them. I bought 100 jars or so and I thought I'd never even use them all. But people started buying them and it just flourished from there."

Mr Parsons believes his products are so popular because of the quality and he also proudly mentions the number of awards he and his daughter have won for the concoctions.

They've received a total of 13 awards from various regional shows including Borowa, Nimmitabel and Gundagai.

"I've always loved cooking and with the recipes, I've just made them up. With experience, you get to know that coriander goes with this or thyme goes with that or rosemary goes with that type of flavour," he said.

"I'll be making things and think 'this will go with this' and it work or won't work."

Mr Parsons whips up the tasty sauces in his humble Queanbeyan kitchen, bottles it and sells them at markets including Sydney, Yass, Goulburn and Murrumbateman. It's his full time job and he hopes one day to create a 'chilli empire'.

"The goal always was to work for myself, create a job for myself and if I got money out of it, great but if I spent my time just working and cooking, then great too," he said.

"Realistically, the goal is to have a business that's going to become an empire that I can pass down to my daughter and her children.

"I want to give the big chilli companies a run for their money."