The Aleppo has a robust, long lasting heat, as well as a unique umami flavor. It has been favored by chefs for centuries, and is named after the city that used to be the most populous in Syria.
-- In honor of the people who have cultivated this chile for generations, I make an annual donation equal to 5% of sales from this variety, to the Seattle chapter of the International Rescue Committee.
Limited Edition: "Fish" Pepper (hotter)
The "Fish" pepper popularized by African-American chefs working in Chesepeke Bay oyster and crab houses around the middle of the 19th century. The chile was prized for its variegated color, and strange ripening, which turned the peppers from green to white and then orange and finally red. Our own sauce features Fish Pepper of all colors, creating an orange color with a depth of umami, strong heat and subtle bitterness. It's a complex, earthly flavor, that was greatly enjoyed when we last made it, in 2017 (and does pair nicely with fish). Available while supplies last.
The first of this year's Limited Editions features the Guajillo pepper, a Mexican variety that is most often dried. The pepper flavor comes through very cleanly in our finished sauce, which has a full body, excellent balance and and mild spice.
This year's Fuego Edition, which features the Bulgarian Carrot and pepper pickled ginger, is currently sold out. We are fermenting a pineapple wine vinegar, however, and will release another batch later this Winter. Supply will be limited, and we are taking pre-orders. Expect a Spicier sauce than our usual blend, with less melon and more citrus. The ginger is light, but rings on the finish.