These sauces are the delicious result of my experimental small batch fermentation program. Unique, delicious, and some of them are incredibly spicy. Each 1-2 gallon batch starts with fresh peppers and other veggies and ferments for a minimum of three weeks before it's cooked, blended, taste tested, and hand bottled and labeled. Enjoy!
Ghost Pepper Beet - Bright purple with a HUGE burn. A nice earthy sauce, not for the faint of heart.
Ghost Bonnet Beet - Similar to the Ghost Pepper Beet but with some extra Scotch Bonnets thrown in for good measure.
Strawberry Scotch Bonnet - Hot but not as hot as the Ghost sauces this guy has a wild strawberry flavor and goes great with pork or island food.
Spiced Strawberry Scotch Bonnet - The same as the scotch bonnet but with the addition of cinnamon and allspice to give it even more of that island flair.
The Kitchen Sink - A mixture of Scorpion, Ghost, Reaper, Arbol, Guajillio, and Chipotle peppers. Earthy and smokey sauce.
Red Poblano, Red Jalapeno - An earthy, sweet, tangy sauce with a little bit of heat. It's basically pepper ketchup. Or at least that's how I've been using it.
Chili Manzano Carrot - This is a bright orange bright sauce with an upfront zing that dissipates quickly. Medium heat and a fruity hard to place flavor.