JALAPEÑO

Jalapeño peppers primarily grow in Mexico and the southwestern US. They are are mild to moderately spicy peppers, with a Scoville heat unit (SHU) range of 2,500 to 8,000. They mature to 2-3 inches. Our lovely green jalapeño hot sauce is actually our 2nd mildest blend this season, but has a delicious tart flavor! If you like lime, this is the hot sauce for you!

HABAÑERO

Habañero peppers are renowned around the world as a spicy pepper, ranging from 100,000 to 350,000 SHU. They grow up to 1-2 inches in the Caribbean and Mexico. They range in color from orange, red, yellow, white, brown, purple and green! This blend also utilizes delicious tomatillos, AKA the Mexican husk tomato, making it actually the mildest hot sauce of our small batch season!

GHOST PEPPERS

Ghost peppers are one of the hottest peppers in the world, with a SHU rating of close to 1,000,000! It is native to India, and matures to 2-3 inch long, wrinkly red pods. Our ghost pepper hot sauce is a lovely purple color with sweet flavor notes, because we use blackberries, raspberries, and pomegranates as key ingredients! However, as spicy as it is, it is not the hottest sauce we have this season.

CAROLINA REAPER

This is the world's hottest pepper, with a SHU ranging from 1,400,00 to 2,200,000! While it is indeed a blistering hot sauce, it is also flavored with red bell peppers, balsamic vinegar, pomegranate, and brown sugar to give it a lovely flavor profile. This one is for the true heat lovers! 

RED PEPPER FLAKES

Pepper flakes are prepared by drying and pulverizing whole pepper pods. 

Red pepper flakes - familiarly found in shakers at pizzerias - are usually made from a mix of peppers from the capsicum annum family, most commonly the cayenne pepper, thus could also be called red chili pepper flakes. Bits of dried red pepper flesh is mixed in with lighter colored seeds.

Red pepper chile flakes, on the other hand, are often a uniform color because the seeds are discarded.  

Chili flakes are primarily used to achieve heat, whereas chile flakes are generally made from a single type of pepper and are used to express and highlight that pepper’s flavor. 

GUAJILLO 

Sweet medium - hot guajillo chiles hail from northern and central Mexico and are essential to Mexican cuisine, especially mole sauces. They are the dried version of what is called a mirasol pepper when it is fresh (it is somewhat common for the same chile pepper to have different names depending on whether it is fresh or dried). With a Scoville scale rating ranging from 2,500 to 5,000 SHU (which measures how much capsaicin is found in a pepper), they are comparable to semi-mild jalapeños. They are usually less than an inch but can grow up to 2 inches wide, and can be 2-5 inches long! The deep-red skin is glossy and tough, making long hot water rehydration essential.

ARBOL

Arbol chiles can be many times hotter than a jalapeño, but not as spicy as a Serrano, and have an SHU rating of 15,000-30,000. They are relatively more flavorful than cayenne peppers, with acidic, nutty, smoky, and grassy undertones. Even though their name means “tree pepper”, they actually grow on a bush. However their woody stems feel like thin branches! They are thin, curved, and bright red, and mature to only 2-3 inches long. Don’t be fooled by their small size though, as smaller peppers tend to be spicier than larger ones!

YUNNAN

Spicy yunnan chiles are native to the southwestern Chinese province of Yunnan, so obviously these peppers are used extensively in Chinese cooking! 

The pods are long and slender; like the arbol chile, they are often 2-3" long and stemless.

It is considered a medium-hot chile, with ratings from 20,000 up to 100,000 on the Scoville scale. 

It is subtly sweet, with a fruity and slightly smoky flavor.

MORITA

Morita chiles are smoked jalapeño peppers that have ripened to their red stage, making them a type of chipotle. They are softer and slightly fruitier than chipotles though, because they are smoked for a shorter length of time. 

They are considered somewhat mild, with 2,500-8,000 SHU, so they can appeal to many a palette with the depth of flavor they provide to dishes. 

NEGRO

The chile negro is also called the pasilla chile. It is a dried form of the chilaca pepper of the species Caspicum annuum. They are very mild, with a much lower SHU than jalapeños. It is relatively long as far as chile peppers go. 

Its flavor is similar to ancho chiles, though not as sweet. They have a smoky, earthy and fruity flavor that pairs very well with fruit, honey and red meat, and are used extensively in Mexican cuisine. It is one of three peppers in mole sauce! 

JAPONES

Japones chiles are used throughout Japanese, Chinese, and other Asian cuisines. They have a clear, sharp heat without a lot of complex flavor, so can add medium to high heat to a dish without much affect on the overall flavor profile. It is similar in both heat level as well as size and shape to the arbol chile.