Limited Edition: "Fish" Pepper (hotter)
The "Fish" pepper was 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 stripes, 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.