The Baltimore Fish Chili Bear is a single varietal hot sauce made with the locally beloved Fish pepper. This 2016 batch has been fermenting for over one year! The Fish pepper is rooted in West Africa and was brought to the Mid-Atlantic centuries ago by slaves. Our Baltimore Fish Chili Bear is influenced by African roots and Mid-Atlantic flavors, especially those commonly found in popular Baltimore seafood spice blends. The fish pepper develops a natural anise flavor when fermented, which helps create a rich, earthy flavor to this hot sauce.
Tasting Notes: Celery Seed, Anise.
Heat Level: 3 of 3 chilis
Ingredients: Fish Pepper, Water, Wine, Rice Vinegar, Salt, Sugar, Spices, Xantham Gum (to prevent separation)
Our salt brined chili bears are lovingly made: Virginia-grown peppers ferment with a salt brine and sake in our barrels. The fermentation process draws out the flavors from each unique variety of pepper. All these layers of flavor are glorious after some time in our barrels -- a 3 month ferment is better than a 3 week ferment time! We then process the fermented chilis for a smooth, easily pourable hot sauce, finished with some vinegar.
Our 2017 peppers came from The Farm at Sunnyside and Barajas Produce. Farmer Casey from the Farm at Sunnyside in Washington, VA spent years in the Peace Corps working in chili loving places and wanted to grow the many varieties of chilis he encounter back to the US. We aim to highlight a few unique varietals in addition to a handful of chili blends.