We use all ORGANIC ingredients, and purchase chiles & garlic direct from farmers
HEIRLOOM peppers create unique flavors in a wide variety of heat levels
Santa Fe Grande (hot)
Our hotter blend starts with a base of Santa Fe Grande, then adds Bulgarian Carrot and a little bit of Golden Cayenne for a heat that is substantial, but still full of flavor.
Orleans (Golden Hot)
Bulgarian Carrot (very hot)
For all those who have asked for a hotter Hot Winter: this sauce blends our Bulgarian Carrot with LOTS of Hinkelhatz, for a bold heat with rich, dark fruit flavor with a full body. This year we also added some Aji Crystal, which turned up the sour cherry and citrus notes (and possibly increased the heat just a little bit).
Hatch Chile (Medium)
In a partnership with Los Roast, we are pleased to share this fermented Hatch chile sauce. These are certified New Mexico chiles prepared in the Hot Winter style. We use a combination of the Arizona 1904 and Lumbre varieties, to create a sauce with an accessible heat and distinctive SW flavor.
Limited Edition: Aleppo (hot)
-- In honor of the people who have cultivated this chile for generations, I will be donating 5% of sales from this variety to the Seattle chapter of the International Rescue Committee.
I grew a lot of Aleppo last year, and have extra seed available. I would love for more people to grow this pepper themselves, and am offering packets (10 seeds each) for $1.50.
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Limited Edition: "Fish" Pepper (hotter)
We currently have TWO very delicious Limited Edition hot sauces.
The Targu Mures was originally grown in Romania, but I was able to source it through an Oregon company called Adaptive Seeds, that promotes (and breeds) cultivars that are adapted for the Northwest climate. This sauce has a similar heat level as our own Hot Winter Pepper, but is less sweet and more fruity, with rich, dark cherry flavors. The heat is more immediate and less long lasting than our own med-hot sauce.
The Padron is a more traditional variety, native to the Galicia region of Northwest Spain. While often harvested green, on our farm, we found that these peppers did a fantastic job of holding "on the vine", allowing my team to harvest nearly all of this variety in one, very ripe harvest. The resulting sauce is almost jammy in its fruitiness, despite very little actual sugar. Only medium spicy, with a pleasant tanginess, this sauce is sure to be a crowd favorite, and not likely to stick around for long.