Our Sauces
We're launching Davey Boy's OG Hot Sauce which is NOW available at Wildlot Farm Distillery. Here’s insight into our creations and what’s ahead for our future launches.
The OG
I have always loved sriracha hot sauce on everything – from eggs to noodles, and well, almost anything. This became my first inspiration. A mix of Thai chilies, long red-hot peppers (Portuguese hot peppers are now my go to) along with a good amount of habanero peppers to give it a bit of a fiery kick! To calm the heat, I add organic cane sugar to produce a sweetness reminiscent of sriracha. What makes this sauce really stand apart is leaving it to ferment for six months or more, which is my approach now for all my recipes.
It’s Not Easy Being Green
Unlike me, my wife Amy doesn’t like hot foods. Crazy, I know! To meet her where her tastebuds are, I created a jalapeño based green sauce for her. Using a mix of fermented and fresh jalapeños, I’ve been able to share my love of spice through this mild hot sauce that she especially loves on our Butt Nugget eggs from Big Island.
Hot Fuzz
Amy’s love of making jams from peaches, strawberries, rhubarb and raspberries (and Chow Chow from her Nova Scotia roots) inspired me again. What initially started as a way to use up my overabundance of habanero peppers as a peach jam mix, turned into a most outstanding peach habanero hot sauce. It’s a beautiful pairing of heat with sweet, and a definite fan favourite that goes well on almost everything.
May I be Frank?
Before my jalapeño hot sauce, Amy would only use a certain well-known brand of hot sauce that starts with an “F”. Once I started growing cayenne peppers, I knew I had to replace that American style hot sauce immediately. I ferment mine, so that is where the similarity ends – ours is much hotter with a solid punch of flavour!
