This stunner of a sauce will make a great addition to your table. It features deeply caramelized red onions and Ruby Jon apples from our friends at Tonnemaker Farms, along with Washington Merlot and spices. We then added Starvation Alley cranberries and more Tonnemaker ghost peppers than was probably advisable. A month of fermentation created a hot sauce with a bright pop of sweet-sourness followed by a full, long-lasting burn. Pile it on pork, add it to a cheese plate, or swipe it on your sandwiches.
Comes to us from Häxan Ferments (Seattle) via Walla Walla Food Hub. Häxan Ferments is owned and operated by Jessica Huszar. With her background as a molecular biologist, Jessica has always been drawn to complex cooking projects and fermentation. In 2018, she founded Häxan Hot Sauce, working to bring her fermented hot sauce to Seattle using the same techniques she developed in her home kitchen.
Haxan Ferments is dedicated to making unique, culinary-driven condiments. We work closely with local farmers to source the best ingredients we can find in the PNW. We use natural fermentation to capture and preserve our fresh ingredients at peak flavor while also transforming them into something unique. Driven by flavor first and foremost, our hot sauces are made with unique and fresh ingredients, expertly balanced to complement all your favorite foods with a range of heat levels. Our vinegar is flavorful with full-bodied acidity, ready for dipping, dressing, and drizzling.