Hot Peppers (MOA Scotch Bonnet, Sugar Rush Peach, Caribe, Ají Limón, KS Lemon StarrBurst, Peppapeach Stripey, Caribbean Yellow Habanero), Yellow Peaches, Seasoning Peppers (Trinidad Perfume, Grenada), Carrots, Spring Water, Smoked Sungold Tomatoes, Badger Flame Beets, Grilled Scallions, Salt, Georgia Sweet Onions, Coconut Aminos*, Garlic, Ginger, Apple Cider Vinegar, Allspice, Demerara Sugar, Citric Acid, Turmeric, Limes, Ascorbic Acid, Tangerines, Potassium Sorbate, Malic Acid, Thyme, Nutmeg, Xanthan Gum, Cloves, Black Pepper, Calcium Disodium EDTA

*Organic Coconut Sap, Water, Salt

The overwhelming majority of the peppers were grown on our very own “Hot Sauce Farms,” our waggish name for Tim’s back patio garden in Baltimore County, Maryland.

Moon Valley Farm in Woodsboro, Maryland provided all of the Caribe peppers and a handful of the Ají Limóns too.

King's Produce in Montross, Virginia provided some of the yellow carrots and Sungold tomatoes with Reid's Orchardin Gettysburg, Pennsylvania providing the rest of the Sungolds, and Franklin Sustainable Farms in Franklin County. Pennsylvania providing the rest of the carrots.

The Central PA Produce Co-Op - a cooperative of organic Amish farmers - grew the Badger Flame Beets and scallions.

Finally, Penn Farm/Norma's Produce in Colonial Beach, Virginia grew the incredible peaches that play such an important role in this sauce.

LW50 is a blend of four batches, one started in late August, another in early September, another in early October and the final one in mid-October. Each batch was fermented at 57°F for an average of 50 days, then aged at 38°F prior to blending and bottling.

• Brix: 16

• pH: 3.0