This hot sauce is made by Chef Spike Gjerde of Woodberry Kitchen in Baltimore. He uses fresh fish peppers, which are an heirloom variety native to the Caribbean. They are fermented with cider vinegar and J.Q. Dickinson salt in barrels before bottling. Just the right amount of heat, this sauce is a perfect, flavorful seasoning for any dish, especially oysters and other fish and shellfish.
Size: 6 oz
