The holy hand grenade of liqueur bottles, made with raspberries, vanilla, citrus, honey, spices, and some XO cognac. So far I’m able to get all those ingredients into my sauce except the cognac; I’m not sure I’ll ever have the demand for that quality of spirit in a hot sauce, but one can hope…
Batch 1: fermented 1 month, 29 bottles
Ingredients: water, raspberry, red scorpion*, red onion, sugar, salt, garlic, lime juice, red wine vinegar, raspberry-infused balsamic vinegar, vanilla, white pepper.
Another surprise batch. One of my Chocolate Apocalypse Scorpion peppers had seeds that either reverted or crossed with another pepper, and to my surprise I had a plant bearing beautiful, blisteringly hot red scorpions. This sauce starts with the sharp, multi-layered acidity and sweetness you might expect from a fresh raspberry, but quickly grows into a different kind of sharpness. You’re probably sick of hearing me say this, but this sauce really does well on everything. It has a brightness that will cut through any fatty foods you have with it. Try it on avocado toast, pork, and duck; it will greatly compliment a cheeseboard and it is excellent on fried chicken.