The picture above is not of hot sauce. These are jars of pepper mash. We ferment our peppers for 2 months in brine and nothing else. Bins are regularly checked for any bad signs and occasionally stirred. After the two months the brine is drained and the peppers are lightly rinsed. Then they are pureed and kept in smaller jars until hot-sauce making time.

Here’s some of the 2022 batch

We tried to get a bit more creative this year with the naming of our sauces.

More sauces are coming this year (hopefully) the weather really hasn’t been cooperating. We’ll see if we end up with enough ripe pods to do something. There may be an Aji Limon & a Golden Habanero-pineapple hotsauce coming soon!