Black pepper

...was once so valuable it was used as currency, as in “peppercorn rent.” Chili peppers , like black pepper, have become a staple in international cuisine; some are cheap, some cost ‘the earth,’ but since processing some of the hottest is actually dangerous, that’s understandable. Making Oy Vay! and Peachy Keen require an industrial exhaust fan, a face mask, and a very long measuring spoon!

Chili peppers are rated on the Scoville heat unit scale, with mild peppers at 500-100 units; medium-hot (like Jalapenos) around 30,000- 50,000 units; and hot, 100,000- 500,000 units. We use mild, sweet bell peppers as the base for both jellies, then add the 500,000-unit fire of Habaneras to turn up the heat. The Oy Vay! has a sharp, clean taste; in Peachy Keen, you’ll pick up the undertone of the ripe yellow peaches we add to the foundation mixture. Both are fantastic over cream cheese, in dips, as bastes, and in a huge variety of recipes.

Chipper Chipotle Chili Sauce utilizes the much milder smoked Jalapeno, so it’s just right for cocktail sauce, used as a salsa or to spike fresh salsa, as a baste and sauce for grilled chicken or fish, and as a booster for anything that needs a bump from bland to bonny.