Newest in our line of fermented foods are fermented hot sauces. They add live cultures and zip to any snack, meal or mixed drink.
Be not afraid of Firecracker Hot Sauce. This jalapeño and garlic based hot sauce can be quite tame, ranging from mild to medium.
“Can be? What do you mean? Isn’t it always one way or another?”
Nope.
Jalapeños vary in their Scoville Heat Units, or the measure of heat in hot peppers. In this recipe, it is the heat of the jalapeños that dictates the heat of the hot sauce. Since our jalapeños come from different sources, they are grown in a variety of conditions. My farmer friends would have to back me up on this, but I believe that their heat is somewhat dependent on the heat of the environment in which they ferment. Different farms, different growing conditions, different heat. All of the other ingredients provide delicious flavor and balance. You can taste the heat of our hot sauces on a scrumptious egg sammy from Union Brook Farm at the Capital City Farmers’ Market (CCFM) when they feature it. Or, from time to time, we may be able to offer samples at our booth at CCFM as well.
November 2024 Update: A small batch of Firecracker Hot Sauce is fermenting right now. It may be ready in time for December holidays but will definitely be delish by the New Year. Stay tuned for more information about its availability.
