Josh Yallen - 2025
IN SHORT…
Josh Yallen is our Louisiana-style hot sauce. It is made in a traditional way, but with some creative touches that help make it true to our style.
Food Pairings: this is our all-purpose hot sauce, versatile enough for nearly any dish. Of course, it can be combined with butter for a truly sublime Buffalo Sauce, but we find it shines just as brightly when dashed over morning eggs, creamy macaroni and cheese, or a bowl of braised greens.
This sauce was not pasteurized. However, like other sauces of its type - Tabasco, Frank’s, etc. - its exceptionally low pH - 2.9 - keeps it shelf stable. Still, as with all of our sauces, we recommend you keep it in the refrigerator so as to preserve its flavors for as long as you have it.
Common Allergens: Onion/Garlic
This sauce is vegan.
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Cayenne Peppers (Red Ember, Red Flame, Large Red Thick, Ring of Fire, Cayennetta), Distilled Vinegar, Upstate NY Spring Water, Aleppo Peppers, Salt, Black Garlic Vinegar*, Shallots, Garlic
*Raw Apple Cider, Garlic
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Most of the peppers were grown in what Erin affectionately calls “Hot Sauce Farms,” but is really just Tim’s back patio garden in Baltimore County, Maryland.
Moon Valley Farm in Woodsboro, Maryland provided some additional Red Ember cayenne peppers, along with much of the garlic.
Pleasant Hill Produce in Walkersville, Maryland grew the Large Thick Cayennes that you see in the image below.
The Central PA Produce Co-Op - a cooperative of organic Amish farmers - grew the gorgeous shallots we used.
“Upstate NY Spring Water” refers to Tim’s very favorite bottled water from Saratoga Spring Water Co.
Last, but not least, Keepwell Vinegar in Harrisburg, Pennsylvania made the Black Garlic Vinegar that gives our sauce its distinctive, savory edge.
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This sauce was blended from seven batches, the first started in early August and the last in early October. It fermented for an average of 63 days at very cool temperatures - roughly 56°F - and then, depending on the batch, spent anywhere from a day to two weeks in our T&M Proprietary Mixing System.
Each batch was then aged separately at refrigerator temperatures prior to careful blending, straining and bottling in mid-December. -
Brix: 11
pH: 2.9
Large Thick Cayenne peppers from Pleasant Hill Produce.