San Marzano Tomatoes, Red Wine Vinegar, Jimmy Nardello Peppers, Giant Marconi Peppers, Grilled Red Onions, Sherry Vinegar, Spring Water, Capperino Peppers, Colatura di Alici*, Garlic, Tomato Paste, Sea Salt, Dried Calabrian Peppers, Nutritional Yeast**, Italian Oregano, Parsley, Genovese Basil, Black Pepper, Calcium Disodium EDTA

*Anchovies, Salt

**Inactive Yeast (Inactive Yeast, Thiamine Hydrochloride [Vitamin B1], Riboflavin [Vitamin B2], Nicotinic Amide [Vitamin B3], Calcium D-Pantothenate [Vitamin B5], Pyridoxine Hydrochloride [Vitamin B6], Folic Acid [Vitamin B9], Cyanocobalamin [Vitamin B12], Zinc Sulfate).

Unlike all of the rest of our sauces, we grew very few peppers for this one. In fact, only the Giant Marconi peppers came from “Hot Sauce Farms.” The other fresh peppers came from Moon Valley Farm in Woodsboro, Maryland. The dried Calabrian peppers were imported from Italy by Alma Gourmet.

The backbone of this sauce is undoubtedly the San Marzano tomatoes and those came entirely from Gorman Farms in Highland, Maryland.

The red onions came from Sassafras Creek Farm, way down in Saint Mary’s County, Maryland. Pleasant Hill Produce in Walkersville, Maryland grew the garlic we used, and we added a LOT of it in this sauce. They also grew the basil.

We used two vinegars in this sauce, the first and most important one was the red wine (or “Meritage”) vinegar from Keepwell Vinegars in Harrisburg, Pennsylvania. The second was a touch of sherry vinegar from our favorite easy to find producer, Columela.

This sauce is a combination of two batches, one started in mid-August, the other in early October. Both batches contained fresh peppers and some dried calabrian peppers that we rehydrated in spring water prior to fermentation.

The first batch fermented for about three month, the second for about two. The were then blended together, along with vinegar, spices and herbs and low-temperature pasteurized - roughly 147°F for forty minutes - prior to bottling in mid-December.

• Brix: 17

• pH: 3.2