At any given time I usually have 3-5 hot sauces going in my fridge/cupboard -- a sriracha, a vinegary one (Frank's right now), a non-vinegary one (Cholula right now), and then whatever else is interesting. At the moment, the interesting category is occupied by several different delicious hot sauces from
Bushel & Peck's, a fermenting operation in Beloit Wisconsin that frequents our farmers market.
Their
"cherry bomb hot sauce" has been my favorite hot sauce for over a year. I think it's the garlic and fermentation that give it a rich unctuousness that matches the heat. I use it as a steak sauce, sandwich condiment, dressing, salsa . . . really just about anything.
I was also recently charmed by their "way better sriracha," (see left) which had a sweet brightness at the farmers market that knocked my socks off. Also it had an eye-catching color that I just had to have. But is it a bad thing when your favorite thing about a hot sauce is its beautiful color? Somehow the bottle at home has not lived up to my memory of its taste, but I have still nearly finished it in less than a month.
The
"tomatillo hot sauce" is delicious too. Green hot sauces aren't my favorites, but this is one of my favorite green hot sauces. If you are the kind of person who prefers green salsa to red salsa you might prefer this one even to the cherry bomb. Can also be substituted as a salsa if you, like me, eat hot sauce by the spoonful.
To order their hot sauces you have to use their
Etsy store, which is a little cumbersome but worth it.
