Ingredients: Hot Peppers (Chocolate Habanero, Red Habanero, Chocolate Hand Grenade, Brown Berbere, Jalapeño, Serrano, Pasilla Bajio, Aleppo), Butternut Squash, Tomatoes, Pumpkins, Red Onions, Spring Water, Smoked Dehli Carrots, Chocolate 7 Pot Peppers, Garlic, Apple Cider Vinegar, Fish Sauce, Fig Vinegar, Date Syrup, Dried Peppers (Mulato, Pasilla Negro, Kashmiri, Pequin), Ginger, Fenugreek, Tamarind, Coriander, Sumac, Turmeric, Cinnamon, Cumin, Fennel Seeds, Potassium Sorbate, Ascorbic Acid, Nigella Seeds, Black Cardamom, Black Pepper, Xanthan Gum, Mace, Calcium Disodium EDTA

*Anchovies, Salt

**Merlot Vinegar, Figs, Fig Leaves

Nearly all of the peppers were grown on “Hot Sauce Farms,” our home base on Tim’s back porch in northern Maryland.

Penn Farm/ Norma's Produce in Colonial Beach, Virginia grew the

Penn Farm/ Norma's Produce in Colonial Beach, Virginia grew the butternut squash that went into this sauce, while Moon Valley Farm in Frederick County, Maryland provided both of the pumpkins we used.

We added four types of tomatoes to this sauce. The first two, Black Prince and Black Krim, came from Reid’s Orchard in Gettysburg, Pennsylvania. A handful of San Marzanos came from Gorman Farms in Howard County, Maryland. We also included a few Kumato tomatoes, a rare variety patented by Syngenta that we had never before seen in the United States. But somehow in late August there was a stack of them sitting in the produce section at our local Wegman’s.

Most of the dried peppers we used in this sauce came from That Chile Guy in Bernalillo, New Mexico

Both vinegars we used in this sauce - Apple Cider and Fig & Leaf - came from our favorite vinegar maker, Keepwell Vinegars in Harrisburg, Pennsylvania. The fish sauce was made by Red Boat. Finally, the date syrup - which was made both from American and Israeli dates - came to us via datelady.

—

• Brix: 17

• pH: 3.17