Butterfly Bakery of Vermont started as a whole grain micro-bakery, but found its real niche with pepper-forward hot sauces made from Vermont-grown peppers. Their Fermented Jalapeño Pickle hot sauce is crafted from a 3-year jalapeño fermentation started pre-pandemic. The fermented base is rounded out with cucumber, dill, and garlic for a full-bodied, deeply flavorful, medium-heat hot sauce.
TRY IT ON:
Anywhere you use pickles: sandwiches, hot dogs, burgers, deviled eggs, etc. Think outside the box and try it on cheese, rice, tempura, mashed potatoes, pulled pork, grilled fish, and even peanut butter.
INGREDIENTS:
Distilled white vinegar, fermented green jalapeño mash, Honey Field Farm organic cucumber, Pete’s Green garlic scapes, Red Fire Farm dill.
