The Wave - Hot Sauce
The Wave was made from our early harvest peppers. Prior to the heat induced lull, a small amount of fruit was able to set and ripen. This harvest was fermented for roughly twice as long as typical. The aroma from this batch upon opening was awesome. Truly, the aromas of this fermentation are what you aim for. It was bright, full of live, and vivid red.
This blend was made with the chilis that were ready at the time. It is heavy on the Red Ghost peppers, Red Habaneros, and Red Scotch Bonnet. Additional specialty chilis called Biquinho (Little Beak) and Carmen Italian sweet pepper are also in the mix.
There is a distinct wave of reaction with your first taste of this sauce. It is almost as if your cells are telling each other - telephone style - that they should panic. Ride the wave. You will live to see the other side. And you will be better for it. :)
- Ingredients
-
- Red Ghost Pepper 1,000,000 SHU
- Red Habanero 300,000 SHU
- Red Scotch Bonnet 350,000 SHU
- Biquinho (Little Beak) 1,000 SHU
- Carmen Italian 0 SHU
- Onion
- Garlic
- Water
- Salt
- Relative Heat Level
- 4 / 5
- PH
- 3.3
- Fermentation
- 62 days
- Bottled
- 12/10/23
- Production
- 20 - 5oz
About the growing season
Summer 2023 came on the heels of a record-breaking snow year. The growing season had a cold, wet, slow start followed by a hot spell with temperatures north of 100 degrees. Consequently, the chili plants did not set fruit until late June. With a growing season a full month short of that required for hot peppers, many peppers were picked while green. To get the super-hot varieties finished, plants were moved under-cover and allowed to mature under grow lights and supplemented heat.
SHU = Scoville Heat Units