Anomaly Fermentory

Extra spicy pimento cheese! Don’t sleep! It won’t last long!

Fresh batch of pimento cheese! Message to secure some!

Beloved Beheaded

42 different super hots were fermented in lime kombucha with garlic, green onion, and ginger for right over 15 weeks and finished with key lime to create this scorcher of a hot sauce. This is about as hot as you can get a fermented sauce without adding extract, which I don’t care to work with. The heat presents itself immediately and assertively and builds for awhile without disappearing. This sauce will hurt you. The flavor is just as big as the heat though and they back each other up nicely. This is like the toxic relationship of hot sauces. It will hurt you but you can’t let it go because you like it so much.
Put this sauce on any food you’d like to be painful. This sauce is the equivalent of ingesting a riot. Make some challenge level wings or a brutally hot chicken sandwich. Put a mere few drops into ramen, chili, or soup to spice it up significantly. Use to ward off attackers or intruders. Just be careful and approach with caution. This sauce doesn’t hold back in the slightest.



📸 .tz

I got those half 0’s for the low!

Seasonings are here! These spice blends/ rubs are the dehydrated pulp from several of my hot sauces that have been lovingly mortar and pestle’d by hand. They’re packed in resealable 14 gram packages and are $5 apiece.

Use these to season meat or vegetables before grilling, smoking, baking, or braising. Sprinkle directly over salads or incorporate into a vinaigrette. Roll soft cheese in them for charcuterie boards. Add to soups and stews to kick up the flavor. Several of these hot sauces are sold out so this is your last chance to try them before they’re made again during the summer and the peppers can be sourced again.

Please keep in mind that these are dry versions of hot sauce. It is not recommended to season something before searing. The seasonings will burn and you will be essentially macing yourself.

Rubs available:

Horseplay- red chili, horseradish, garlic
Beet My Face- spicy berry beet
Tango Maureen- quite hot tropical fruit
Resting Grinch Face- gin spiced Serrano
Sleigh My Name, Sleigh My Name- cranberry red Fresno

📸 .tz

Tango Maureen

This blast of Caribbean flavor was created by fermenting peppers*, mango, guava, mandarin, pineapple, tamarind, kiwi, yellow onion, garlic, salt, and spices* for four months. Starting with a blast of tropical fruit, the heat creeps up and is quite present- making this sauce not for the faint of heart. Great on grilled or fried chicken, braised goat or beef, smoked meat- especially pork, and fish. Let this extreme version of sweet heat light up your next meal!
Spice level: 9 out of 10
PH: 3.4
Peppers*(orange habanero, red bell, orange bell, yellow bell, red savina, yellow reaper, MOA scotch bonnet, 7 pot Douglah, yellow brainstrain, ksls, orange BBG)
Spices* (thyme, bay leaf, allspice, cardamom, cinnamon, sumac)
Of course, the amazingly talented .tz slayed the photography!