There's something about the balance of sweet and spicy in the Sorghum Hot Sauce that Chef Ian Boden (finally) started bottling from The Shack in Staunton, VA. The deep, caramel sweetness of the sorghum is cravable without being sugary, and the fermented mash of serrano and ghost peppers is just so, so, spicy that we inevitably reach for a cold beer to wash it down.
Alongside locally-grown habaneros, this hot sauce gives Bloody Blue Ridge its sweet heat. We like to add a splash to all of our Bloodys for some additional Southern flavor.
Ingredients: sorghum syrup, cider vinegar, serrano pepper mash, ghost pepper mash, salt, xanthan gum.