These sauces are the delicious result of my experimental small batch fermentation program. Unique, delicious, and some of them are incredibly spicy. Each 1-3 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. These will come and go as stock changes. These are my playground to try new things so keep checking back or sign up for my newsletter to get updates on whats coming out. Enjoy!
Chipotle Ghost and Black Garlic - This is going to be a new core sauce. You can try it in advance as a small batch but I've been tweaking my ghost chipotle sauce for a while now and I landed on this formulation after about a year and a half of trials. Labels and everything else related to production are being finalized and this is my new favorite... for now. You get a mixture of fresh and dried ghost peppers as well as fresh jalapeños and dried smoked jalapeños for a earthy and slightly bitter sauce. I round that out with a sweet and umami driven black garlic and toasted cumin for an awesome finish that will compliment anything but really shines on South American cuisines. Special introductory price for April and May!
Green Goblin - A truly interesting blend of serrano chili peppers, tart kiwi and tomatillo with some cilantro, onion, and garlic to round out my flavors. Not very hot but I can't stop reaching for it and dumping it all over my food.
Garden Yellows - The caution color. I fermented fatalii, scotch bonnet, and peach ghost peppers to light up this sauce. A beautiful color and a bright in your face heat and flavor. Punchy up front with a long slow burn as well.
This One Mk II - The sauce that answers a question. The question in question is "What's your hottest sauce?" and your answer is right on the label. 60 day ferment. 80% peppers. I try and make each one hotter than the last. This one is a combination of 7-pot Brain Strain, Ghost, Why Not, and Carolina Reaper with a bit of carrot onion and garlic thrown in for flavor and texture.
This One Mk III - Continuing in my search for the spice this version features a blend of red jalapeno, apocalypse scorpion, and 7 Pot Brain Strain Peppers. I'm not going to lie, this one took me a bit by surprise at how hot it is since I left out the reaper.
(Sold Out) Chipotle Ghost - Another home run sauce. This guy will light up any Mexican or South American dish. Earthy spicy smoky and absolutely delicious. I'm working on adding this to my permanent collection to go along side the smoked mango habanero and the serrano pineapple plantain. It's my current favorite sauce.
(Sold Out) The Kitchen Sink #2 - Fresh garden chili peppers. Some of the hottest I grow, fermented and blended with dried chili peppers. This is a complex sauce that has a super slow burn that takes forever to build up but then lingers forever. I just try and outdo myself with the variety of peppers I can add to a single sauce.
(Sold Out) Pineapple Pink Tiger X Peach Ghost - A sauce with a lot of kick and a fruity garlic punch. My new go-to for seafood and pulled pork. Fermented sauce with a simple clean flavor and a big punch of heat.
(Sold Out) Chili Manzano - This is a bright orange bright sauce with an upfront zing that dissipates quickly. Medium heat and a fruity hard to place flavor.
(Sold Out) Thai Chili - This is the sauce for all of your asian dishes and soups. At least, that what I use it for. I'm actually drooling as I write this. This was a long ferment and a lot of extra labor goes into these sauces.
(Sold Out) Ghost Pepper Beet - Bright purple with a HUGE burn. A nice earthy sauce, not for the faint of heart.
(Sold Out) Ghost Bonnet Beet - Similar to the Ghost Pepper Beet but with some extra Scotch Bonnets thrown in for good measure.
(Sold Out) 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.
(Sold Out) 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.
(Sold Out) Garden Reds - From seed to bottle these reds will light you up. I tempered Ghost Peppers and 7-Pot Brain Strain Peppers with big ripe red jalapeños to make a bright tangy hot sauce that lingers and pairs well with almost any type of food.
(Sold Out) Peach, Peach Ghost x Pink Tiger - The one pepper that has been going crazy this year are these Peach Ghost x Pink Tiger chili peppers that I grew from seed this year. The beautiful pods pair well with this tangy and earthy sauce that has a super bright turmeric yellow color and a funky peach flavor. Best on proteins that could use a little sweetness from the peaches. This sauce provide a nice long burn.
(Sold Out) 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.