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The Secret Menu


Congrats! You're one of the select few that have found the Secret Menu. Place a 'Sauce of the Month' item into your cart and type the code(s) below for the sauce(s) you want in the "Special instructions for seller" box. Doug will replace the Sauce of the Month with your selection when he fills the order.

Just make sure your quantities match up--for example if you want three Secret Menu sauces, put 3 Sauce of the Months in your cart and type in three codes in the box. If you want two Secret Menu sauces and one Sauce of the Month, put 3 Sauce of the Months in your cart and type in two codes. Drop us a line if this doesn't make sense, we know it's a little bit of a pain.

St. Patrick's Dragon Caorthannach- Picture According to several legends, it was actually dragons that St. Patrick drove out of Ireland. We're paying tribute to the one most feared by the druids - Caorthannach - although, given the outcome, I'll bet the druids were rooting for the dragon.

The new St. Patrick's Dragon sauce is a deep, dark green–not shamrocky at all–with a strong scotch bonnet bite. Spinach powder and lots of green herbs and spices are the color source, braised vegetables and pears provide the silky texture. We'll call this an 11 on the 2-15 scale. SPDC

Roasted Carrot Curry- Picture A Madras-style Curry, with just a bit more heat, featuring carrots from EZPickin's Orchards in Enfield. RCC


Bittersweet Chocolate Chipotle-
This is a great cooking sauce, think chili and taco beans. The slightly non-traditional addition of bittersweet chocolate and apples takes out some of the harshness of a classic mole sauce (call this one a 4 on the 2-15 scale). BCC


Cherries Jubilee– An old timey dessert sauce attributed to Escoffier, invented for Queen Victoria's Diamond Jubilee in the 1800's. Complicated and showy, this dish was a staple in the tableside flambé age, I actually did the rolling cart/ starched white jacket presentation back in my nightclub days. This version has a hearty black cherry, mango and apple profile with some scorpion and ghost peppers, primarily scotch bonnets (this one rates a 10 on the 2-15 scale). Traditionally served flaming over ice cream with an obsequious flourish, try using this in a cobbler, as a glaze for duck, pork or chicken. CJ


Vampire's Valentine- Picture Check out the ad we made for this one! This bright sauce is a staple of the yearly Valentine's Box. It's got tons of beets, roasted garlic and just a hint of ginger added to the award winning Stone Soup Hot Pepper Mash. Brilliant color and flavor with a habanero bite. Use this to make a startlingly purple chicken or a glorious hummus. VV


Autumn Chestnut-
Picture We collaborated with our market pals at Collinswood Mushrooms and made a sauce with their chestnut mushroom powder. Scoop this one up while you can, it's popular at the markets! AC

Pumpkin Sage-
It was the fate of the halloween sugar pumpkins to be roasted and made into the new Sauce of the Month- Pumpkin Sage- rich, deep and hearty fall flavors of sweet potato and pumpkin with hints of roasted garlic, herbs and maple. The 'Last Call' hot pepper mash spices this one, primarily cayennes, jalapeños and habaneros with a golden ghost top note. Emphatically not 'pumpkin spice', let's give this one a 6 on the 2-15 scale. PS


Diablo- Strong mustard, horseradish and ginger flavors, if you like deviled eggs this is the devil (11 on the 2-15 heat scale) D

Bell (Bottom) Blues-  Picture A heavy habanero version of Dragon's Blood Elixir, this will have close to three times as much pepper mash. It won't have the quick, sharp scorpion pepper/scotch bonnet/seven pot bite, the floral fruity paper lantern habanero flavor will be the player. Fire Roasted Tomato and Roasted Apples round out the flavor. BBBE


Ekonk Roasted Harvest- Butternut, Acorn, Blue Hubbard and Sugar Pumpkin Purees with Roasted Garlic, Heirloom Tomatos, Herbs and Spices. This has a wide range of peppers running from mild to wild, not outrageously hot, call it an (8 on the 2-15 heat scale) ERH

Pineapple Peach Tamari- A bit saltier than most of our sauces, tamari is a wheat free teriyaki sauce. Just a bit sharp, balanced by the fruit component, use this as a stirfry sauce or any soy sauce application (9 on the 2-15 heat scale) PPT

Apple Mango Rhubarb- Folks have been asking for this old favorite for a couple of years now, I found some old labels and so, having the ingredients, decided to make it again. Milder, with a great fruity rhubarb tang, this is a fine dipping sauce (5 on the 2-15 heat scale) AMR
 






Archived Sauces

Drop Doug a line if you really want these ones again!

Pumpkin Curry- Picture Coconut milk makes this smooth as a pumpkin pie with a robust, friendly curry finish. There are a couple of Scorpion peppers in the mash so just a bit hotter than the Honey Lime Curry. Great in a chicken stir fry or try it in a roasted vegetable dish, it's a 7 on the 2-15 heat scale. 
Guacamole Bacon Salsa Verde- Bright and Sassy- all those flavors shine in this one, Jalapeños, Serranos, and Green Cayennes give the little bit of heat.  (5 on the 2-15 heat scale)
Smoky Muskmelon- Picture Woodstock Orchards grown heirloom muskmelons, roasted ginger gold apple butter, apple cider vinegar, apple cider syrup, Stone Soup Hot Pepper Mash, maple syrup, chipotle peppers and sea salt
Roasted Garlic Provencal- Picture Heavy, non subtle garlic in a roasted heirloom tomato and onion matrix. Habanero gives the garlic a little extra kick.  (6 on the 2-15 heat scale)
Chimmichurri- Picture No parsley was harmed making this grilled meat sauce, cilantro and basil gives this a more international appeal.  (5 on the 2-15 heat scale)
Balsamic Blue Oyster Cult- Picture Our first mushroom sauce, very umami(ish), with mushrooms you're either on the bus or not, if so, this one will light up your tastebuds, spectacular as a pan juice sauce thickener. (4 on the 2-15 heat scale)
Spicy Gazpacho- Picture Everything in this is farmers market sourced except the apple cider vinegar and the sea salt. You'll want to put a straw in this one. (6 on the 2-15 heat scale)
Buckwheat Honey Jalapeño-  Picture A slightly fruity and tangy sauce featuring dark buckwheat honey and a slightly smoky Jalapeño/cayenne blend with a habanero top note (Last Call Stone Soup Hot Pepper Mash). Lots of fall vegetables, thick texture, call this one an 8.
Strawberry Fields Forever- Picture This one's a screamer, featuring the last of the Cryin' Time Again pepper mash. Call this a 14 on the 2-15 scale, several folks left the farmers market table with the hiccups.
Sesame Ginger Tamari-
 Picture I think this is the best batch yet, incredibly smooth, think Thai noodles.  (7 on the 2-15 heat scale)
Blueberry Lemonade- Very dessert-y! Make cocktails, mocktails, smoothies, put this in your cobblers and brownies, serve over ice cream or sorbet. Slightly sweet with a great rhubarb tang. (7 on the 2-15 heat scale)
Spicy Tzatziki- Picture Always a favorite, this is a non traditional version of the cucumber/garlic/lime accented sauce. Put any dinner on a pita and slather this on.  (7 on the 2-15 heat scale)
Spicy Tzatziki- Picture Traditionalists beware, this is not your grandmother's cucumber dip. More texture, brighter with a more sophisticated flavor, not quite as spicy as the last batch, one of my new favorites, call it a 5 on the 2-15 scale. 
Chimichurri-  This is our non traditional take on a classic Argentinian grilled meat sauce. Finding the usual parsley base to be boring as hell, I have reworked it with basil, cilantro, lots of roasted garlic and lime juice to pop it to a new level. Call this one a 6 on the 2-15 scale.
Golden Zucchini Guacamole-  This was one of the best sellers at the N.E. hot sauce festival, featuring Pop's Famous Guac. Glorious color, smooth pourable texture, call this one a 6 on the 2-15 scale.
Strawberry Fields Forever-   This one's a screamer, featuring the last of the Cryin' Time Again pepper mash. Call this a 14 on the 2-15 scale, several folks left the farmers market table with the hiccups.
Green Coriander Curry- Featuring green coriander from River Ridge Farm. Big, bright and vibrant, this has been a hit at the farmers markets. Just a little bit sharper than our regular curry sauce, this is more on the Southeast Asian edge. If you are a curry fan, you'll know what you want to do with this one. Spark up a tired leftover, great as a chopped salad hook, In coconut rice or in a tandoori marinade. Call this a 6 on the 2-15 heat scale.
Mixed Berry Apocalypse- Blueberries, Raspberries and Strawberries balance the wicked heat of the Farm Truck Fire pepper mash- definitely a skull and crossbones sauce. The fruity/hot profile is reminiscent of the Raspberry Reaper and the Scorpion Bowl and has a similar heat scale.
Bacon Avocado Salsa Verde-
 Featuring Guacamole from Pop's Famous Guac and BOTL farm bacon. We recommend that you grab this one while you see it, it's moving fast at the markets.
Raspberry Rhubarb- Starring local raspberries and heirloom rhubarb from Riverview Farm. Bright and tangy with great color and texture, mouth filling flavor, ever so slightly sweet with a puckery backbeat. A low/medium habanero heat (call it a 6 on the 2-15 scale). Use this in a cobbler or pie, as a dessert topping, hummus or as a salad dressing component. This sauce will make a spectacular addition to a pan juice sauce featuring chicken- yellow rice, roasted asparagus and purple chicken- who could resist?
Chocolate Maple Pecan-
Picture This was sauce #3 in this year's Valentine's Box. Purees of heirloom tomatoes, peaches and pears, along with our go-to apple cider vinegar and apple cider syrup, make up the base and let the the unsweetened chocolate and cocoa, pecan flour and maple syrup shine through. This one's a funky dessert hot sauce!
Avocado Lime Wasabi- Picture This sauce features guacamole from Pop's Famous Guac, one of our CT farmers market buddies. Not wickedly sniffley, the wasabi doesn't eclipse the avocado taste, great texture, very smooth. Try this to make a tuna salad or as a topping for a fish taco.
Frosty Morning Salsa Verde Picante- A hotter version of our sassy Peter Piper's Pickled Pepper sauce made with the peppers that didn't ripen. Local tomatillos, roasted garlic and cilantro with a subtle apple cider backbeat. Not as hot as some previous versions, call this an 8 on the 2-15 scale. Think tacos and huevos rancheros or make a spicy green goddess dressing/dip.

East Willow Farm Bacon Horseradish- Featuring local pasture-raised nitrate-free bacon from East Willow Farm in Amston, CT. 

Buckwheat Honey Jalapeño-  Picture A slightly fruity and tangy sauce featuring dark buckwheat honey and a slightly smoky Jalapeño/cayenne blend with a habanero top note (Last Call Stone Soup Hot Pepper Mash). Lots of fall vegetables, thick texture, call this one an 8.
Diablo Grey Poupon- Picture Horseradish and reapers! (call this one a 12) This was the second sauce to sell out at the Fest.

Honey Lime Carrot- all purpose topping sauce for anything you want to pop up in heat, vibrant carrot color and flavor, honey by Tir nan Og apiary  (7 on the 2-15 heat scale) 
Vampire's Valentine- Check out the ad we made for this one! This bright sauce is a staple of the Valentine's Box. It's got beets, roasted garlic and just a hint of ginger added to the award winning Stone Soup Hot Pepper Mash. Brilliant color and flavor with a habanero bite. Use this to make a startlingly purple chicken or a glorious hummus.

Roasted Lemon Green Thai Curry- Picture A little sharper than the Honey Lime Curry, local cilantro and green chiles with some extra scorpion peppers soothed out with coconut milk. Ingredients: Roasted green chiles, roasted apples, pears, apple cider vinegar, apple cider syrup, lemon juice & pulp, coconut milk, roasted lemons, curry spices, roasted garlic, Stone Soup Hot Pepper Mash, cilantro, sea salt (6 on the 2-15 heat scale)


Harissa Explains It All-   Picture Instagram followers have been asking about this farmers market exclusive, so we decided to get it on the Secret Menu here as well. This former Sauce du Jour is a non-traditional version of a Moroccan/Tunisian cooking sauce with vibrant spice levels and a well balanced flavor/heat profile. In our version apples replace the traditional olive oil. (5 on the 2-15 heat scale)


Strawberry Reaper- Picture Very small batch prototype- don't dither, order quickly (14 on the 2-15 heat scale)

Stone Soup 2022
- This is the most keenly awaited seasonal sauce of the year, always a bit different, showcasing the wide range of flavorful farmers market produce we play with all summer long. Very well balanced, with a quick non-lingering heat and multi layered fruit and vegetable notes, you'll get a new taste every time you use it.The only ingredients that are not locally sourced are the apple cider vinegar and the sea salt, all peppers are grown by customers as part of the Stone Soup Pepper Project. We'll call this new Sauce of the Month a 6 on the 2-15 scale.

Spicy Baba Ganoush- Picture We offer Baba Ganoush as a seasonal condiment at the farmers market every summer when the eggplants are ripe, this is the first time we've made it into a hot sauce. Roasted eggplant with summer squash, cucumbers and lots of roasted garlic and the first of the Paper Lantern habaneros of the season. It's spectacular as a dip or topping for chopped salads and sandwiches. (6 on the 2-15 heat scale)

Nectarine of the Gods- Picture Heirloom nectarines and paper lanterns, simple yet elegant, fruit that bites back (7 on the 2-15 heat scale)
 
V-12- Picture Rasted vegetables and more roasted vegetables, puts v-8 in the shade (5)

Zucchini Herb- Picture The always popular Zucchini Herb...people ask for this one in the middle of winter and have waited with various degrees of patience for early summer to finally arrive. Five different summer squashes with lots of garlic and herbs de provence. Slightly sweet cider/pear backbeat with a good piquante bite, a non traditional salsa verde. (call it a 6).

Spicy Gazpacho- The first heirloom tomato sauce of the year with summer squash, cucumber, carrot, rhubarb and roasted garlic flavor notes- bright, fresh and sassy. (7 on the 2-15 heat scale) We are including shoutouts in the ingredient panel to all the farms and orchards contributing to this locally-sourced sauce.

Strawberry Peach Lemonade- Picture This super vibrant sauce is full of farmers market strawberries and peaches which tames the famous Stone Soup hot pepper mash.

Harissa Roasty Toasty- Non-traditional version featuring roasted apples, peppers and tomatos in place of the traditional olive oil, cumin, cinnamon and smoked paprika (5) this was the first sauce to sell out at the New England Hot Sauce Festival.

Blueberry Apricot Rhubarb- Featuring blueberries and apricots from the freezer, and a new crop  of rhubarb. Also a dynamic CTGrown-ginger finish. This is a very dessert oriented sauce- put it in a cobbler, pour it over ice cream and pound cake, make a sorbet or granita with it. Makes a spectacular purple chicken in a pan juice application or try it with the yogurt/sour cream dressing slaw/pasta salad concept- the color alone sells it! (It was a 6 on the 2-15 heat scale, but it's popped up to an 8 by the ginger).

Seriously Sassy Citrus- An over the top citrus sauce with a lot of local produce as texture, a very reputable scorpion, datil, golden ghost, scotch bonnet and seven pot heat scale with a strong ginger finish. I'm pleased. Just shy of a skull and cross bones, I'll rate this as an 11 on the 2-15 scale.
Raspberry Reaper- Dragon's Digest readers voted on what sauce we should make with the small batch of reapers we had and Raspberry Reaper was the top vote-getter. Ingredients: Farmers Market raspberries, strawberries, blackberries, peaches, nectarines and blueberries, apple cider vinegar, apple cider syrup, CLiCK grown Carolina reaper peppers, apple pureé, raspberry syrup, CTGrown ginger, lime juice and sea salt.


Dragon Fusion- Dragon Fusion combines the flavors and textures elements of two of the most requested sauces: Chimmichurri and Tzatziki, Bright citrus and herby garlic notes, spicy but not overbearing heat with a cool creamy cucumber and zucchini finish. We'll rate this one a 6 on the 2-15 heat scale.

Avocado Wasabi-
 Frequently, as a sauce gets built in the pot, I find that it needs 'something extra' to make it complete. That little something isn't always reflected in the description, heat scale can definitely be an issue. This one will be made with the vibrant Salsa Verde Piquante Mash and enough Wasabi to make your eyes water, no subtlety here. The addition of buttery smooth Avocado will act as soother coupled with a tart and spicy Tomatillo Chutney at the finish. This came out spectacularly! I rate it a 9 on the 2-15 heat scale, there won't be a dry eye in the house.

A note on wasabi- we've always used the green horseradish powder that sushi restaurants rely on, the cool green color is actually a dye. This year we grew a Wasabi Daikon Radish which appears to be naturally green.
Hot Chocolate- This batch is very rich and bittersweet. Ingredients: Roasted apples, pears and peaches, apple cider vinegar, apple cider syrup, bittersweet chocolate and cocoa powder, balsamic vinegar, Stone Soup Hot Pepper Mash, espresso powder, coconut cream, lime juice, spices, sea salt


Island Havoc (with Tony's Smokin' Again)- We partnered up with local rub maker Tony's Smokin' Again to make this Caribbean mustard style sauce with citrus and horseradish notes and a ginger/jerk finish. Tony knows his grilling flavors for sure, excited to work with him again! (6 on the 2-15 heat scale)

Dragon's Smoothie- Farmers market strawberries, nectarines, peaches, blueberries, muskmelon, rhubarb and ginger, apple cider vinegar, apple cider syrup, roasted bananas, Stone Soup Hot Pepper Mash, sea salt.

Riverview Farm Harvest Sauce-
This is a "built in the pot" Stone Soup style sauce that features produce from a local farm. Roasted Sweet Potatoes, Pumpkins and Autumn Squashes make for a deeper heartier texture. multiple layers of roasty toasty flavor, with a Cayenne pepper heat scale popped up a bit with some Habanero. This is a natural in cold weather soups and stews. (6 on the 2-15 heat scale)

Lavender Haze- blueberries, pears and coconut milk with a strong floral finish made with a lavender and mint infused apple cider vinegar (6 on the 2-15 heat scale)

Stoned Fruit Reaper Madness- sneaky heat, outrageous fruit masks the serious wallop of the reapers (14 on the 2-15 heat scale)

Avocado Lime- a very soothing sauce, great for tacos, omelettes and as a bread spread on sandwiches, try this in a green goddess dressing  (4 on the 2-15 heat scale)

Spicy Tzatziki- cucumbers, pears, garlic and lime in a silky sesame tahini and coconut milk matrix (7 on the 2-15 heat scale)
Mocha Cappuccino- bittersweet chocolate, double brewed Kenyan AA coffee and coconut milk, think ice cream topping, slightly non traditional mole or an addition to your chili (6 on the 2-15 heat scale)
Balsamic Dragon- slightly more sophisticated than a salsa verde, the balsamic vinegar gives great depth of flavor (5 on the 2-15 heat scale)

Salsa Verde PiquantePicture A Salsa Verde style sauce featuring ripeness challenged superhots. Cilantro from Grow Windham. SVP

Stone Soup 2021-  One of the most keenly awaited sauces of the year with a multi layer flavor profile, Savory yielding to fruity leading into an herby/spicy finish. This year the Scorpion Peppers in the blend are a bit more apparent, still very much everyday usable. (8 on the 2-15 heat scale)

Bluebarb- Picture Ingredients: Farmers Market blueberries and rhubarb, pear and apple puree, apple cider vinegar, apple cider syrup, Stone Soup Hot Pepper Mash, lemon juice, ginger, sea salt

Blueberry Peach Jubilee- 
Very Summery! Strong ripe and juicy peach and berry body with an elegant ginger finish. Add yogurt for a refreshing cold soup, makes a spectacular purple chicken *(see newsletter column for pan juice technique) 5 on the 2-15 heat scale.

Dragon's Chimichurri- 
Our non traditional version of a traditional Argentinian sauce with cilantro instead of parsley. This puts it more in the Salsa Verde realm. Quite sharp, featuring the first of this year's jalapeños and Sofrito from the kids at Grow Windham. (6 on the 2-15 heat scale)

Zucchini Herb- 
Made with zucchini, summer, patty pan, Lebanese and zephyr squashes from the farmers markets, roasted apples, roasted garlic and has a vibrant backbeat of sage, rosemary, thyme and lavender.

Buell's Orchard Strawberry Rhubarb-  This is truly the first summer sauce, we make a version of this vibrant sauce every year for one of our local berry growers. A natural for ice cream sundaes, try this to make a strawberry dressing/dip (see last months 'Now That I've Bought It, What Can I Do With It?') in chicken salad, fruit salad, summer slaw and pasta salads, vinaigrettes. Nice rhubarb tang, not achingly sweet It's a 5 on the 2-15 heat scale.

Cajun Honey Mustard-  Picture Great all purpose zesty condiment: think deviled eggs, hot dogs, pretzels and potato salad. Ingredients: Spicy brown mustard, roasted red peppers, apple cider vinegar, apple cider, apple puree, honey, Stone Soup Hot Pepper Mash, roasted garlic, cajun spices, sea salt

Moroccan Tzatziki-
Picture Kick ass! There's a quick initial hit then soothing coconut and tahini notes. Ingredients: Cucumbers from Easy Pickin's, pear puree, apple cider vinegar, apple cider syrup, roasted garlic, lemon juice, Stone Soup Hot Pepper Mash, sesame tahini, coconut milk, harissa spices, sea salt 7 on the 2-15 heat scale.

Apple Mango Rhubarb- Picture Roasted Apples gives this sauce a great texture, nice ginger finish (6 on the 2-15 heat scale)

Bittersweet Chocolate Satay- A twist on a classic. Kind of like a spicy peanut butter cup. Use this as a non-traditional mole...or on ice cream.

Pumpkin Curry- 
Picture Sugar Pumpkins, Green and Yellow Zucchini, Coconut Milk and Stone Soup Hot Pepper Mash (6 on the 2-15 heat scale)

Sweet and Sour Cranberry Dijon Horseradish- Picture Back by popular demand! Everybody was asking for this one to come back. It's the only dipping sauce you'll ever need. (4 on the 2-15 heat scale)

Sweet Potato Bacon- 
Picture Sweet potatoes and bacon. 'Nuff said.A little milder than the last time around. Heat Level: 5

Strawberry Lemonade-
This super vibrant sauce is full of farmers market strawberries and grapefruit juice which tames the famous Stone Soup hot pepper mash.

Dragon's Chili Sauce-
More of a 'gringo southwestern style' than traditional Mexican with a strong roasty toasty pepper flavor profile. Heirloom tomato based with local tomatillos, roasted garlic and our own CLiCK grown peppers providing the kick. Great for Chili Beans, taco filling and as an addition to your own Chili recipe. Try it in your smoker or make a kick ass hummus. (Heat: 6 out of 15)

Scorpion Bowl - Picture Think of this as a Scorpion Bowl cocktail using hot peppers instead of rum, this batch is about a 13.5 on the 2-15 scale

Mocha Cappuccino-  Picture Why not keep the love flowing? We introduced this sauce in our Valentine's Day box earlier this year and made a new batch. Roasted apples, pears and peaches, apple cider vinegar, apple cider syrup and the Stone Soup Hot Pepper Mash form the base. Double brewed Kenyan AA coffee with espresso powder and Fair Trade dark chocolate and cocoa powder bring the Valentine's flavors. And a touch of coconut milk, balsamic vinegar, lime juice and sea salt bring it all together.

Grapefruit Shandy- Picture Made as part of a fundraising session for CLiCK, the Grapefruit Shandy features locally grown Cascade Hops and a Bavarian Malt Extract. Very IPA and, quite honestly, not an everyday sauce- high citrus/pineapple notes with a very strong hop nose. (Heat Level: 6)
Honey Jalapeño-  Not your average everyday Jalapeño sauce,  Slightly funky Pumpkin Jalapeños give this the color of a jack o lantern and, even cooler, the honey comes from the bees that pollinated the CLiCK pepper garden. (Heat: 4 out of 15)

Evans Farm Spicy Gazpacho-
Picture Quite simply, we just upended a farmers market display into the pot. Notes of heirloom tomatoes, onions, garlic, squashes, nectarines, sweet and hot peppers (primarily cayenne), cucumbers and roasted apples with a nice herb/spice finish. (4 on the 2-15 heat scale)

The Dragons Smoothie- Picture Nectarines, Peaches, Blueberries, Strawberries, Pears, Plums, Apples and Bananas with a balancing Rhubarb note. This features last years Stone Soup Hot Pepper Mash- initial Scorpion sting mellowed out quickly by the fruit and coconut cream. Heat Level: 7
Zucchini Herb- Picture Bright and sassy salsa verde style sauce featuring farmers market zucchini and green zebra tomatoes, roasted garlic, Stone Soup hot pepper mash, farmers market fennel and herbs and sofrito made in the Co-op kitchen by the Grow Windham kids. This is about a 5 on the 2-15 heat scale.

Honey Lime Carrot- 
Picture Tangy and slightly sweet with a lingering heat, winter farmers market carrots and garlic with local honey finished with the last of the locally grown ginger- thanks to Sweet Acre Farm (5 on the 2-15 heat scale)
Lavender Haze- Picture Another non-traditional hot sauce featuring lavender infused apple cider vinegar, blueberries, strawberries, coconut cream, rhubarb and ginger. Be a mixologist and make funky cocktails or  just add some to lemonade with a splash of seltzer. Great coleslaw/pasta salad potential (Heat Level: 6)

The Most Ghost- 
Picture The last of the fresh (frozen) Ghost Peppers with farmers market roasted cherry tomatoes and CLiCK Orchard peaches. A nanosecond of sweet quickly eclipsed by the strong Chinense bite (Heat Level: 13)

East Willow Farm Bacon Horseradish- Picture This was so thick it wouldn't go through the funnel, the addition of pear juice and coconut milk transformed this into an even more remarkable flavor profile- strong horseradish and lots of smoked bacon. (4 on the 2-15 heat scale) 

Wicked Wasabi- Ingredients: Pear puree, apple cider vinegar, apple cider, wasabi, horseradish, CTGrown habanero peppers, mustard seed, CTGrown leeks, NEGrown ginger, sea salt

The Madwoman of Shallot-
Picture These beautiful farmers market shallots were the size of billiard balls and we just had to feature them in a sauce. If you are ambivalent about onions, this one may not be for you! (6 on the 2-15 heat scale)

Sweet Potato Pineapple with a Hint of Brown Sugar- Picture Local Sweet Potatoes with a Scorpion Pepper Kick, mellowing down to a slightly fruity finish. Heat Level: 8

Maple Roasted Pear- Made for a local Orchard with Roasted Red Clapp Pears, Roasted Apples and Roasted Squash- Deep, Rich and Satisfying (6 on the 2-15 heat scale) 
Cajun Honey Mustard-  Great all purpose zesty condiment: think deviled eggs, hot dogs, pretzels and potato salad. Ingredients: Spicy brown mustard, roasted red peppers, apple cider vinegar, apple cider, apple puree, honey, Stone Soup Hot Pepper Mash, roasted garlic, cajun spices, sea salt

Green Reaper-
 
Picture A Wicked Hot Salsa Verde made with Ripeness Challenged Reaper, Apocalypse Scorpion, Seven Pot, Golden Ghost and Scotch Bonnet Peppers. (Heat Level: 14)
Balsamic Dragon- Back by popular demand! This is an old favorite with great flavor/texture balance. Ingredients: Tomatillos, apple cider, balsamic vinegar, apple cider vinegar, Stone Soup Hot Pepper Mash, apple puree, New Mexican green chiles, cilantro, sea salt (6 on the 2-15 heat scale)

Purple Prudence Peach Parfait- The last Summer sauce, Heirloom Tomatoes and Peaches with a quick Scorpion Pepper Sting segueing into a well balanced finish (7  on the 2-15 heat scale
Roasted Tomato Herb- Roasted Heirloom Tomatoes with a Sage and Cumin backbeat, a great cooking sauce (4 on the 2-15 heat scale)  
Rosy Red Apple - Picture We make this sauce every fall for our local orchard. This year's batch features 8 varieties of apples, cider and three different vibrantly red peppers. (5 on the 2-15 heat scale).
Honey Horseradish- A sweet twist on our popular horseradish sauce.  Heat Level: 4 on the 2-15 heat scale

Jalapeacheno-  Think snappy salsa verde with a peach backbeat, very popular at the farmers markets in spite of (or due to) the cute factor of the label. (This will be the new Sauce du Jour very soon) 5 on the 2-15 heat scale. 
Apocalyptic Reaper- Picture An absolute screamer, Scorpions, Reapers and Chocolate 7 pots with a nectarine and pear backbeat (the hottest on the heat scale: full 15)
Pumpkin Curry- Picture Sugar Pumpkins, Green and Yellow Zucchini, Coconut Milk and Stone Soup Hot Pepper Mash (6 on the 2-15 heat scale)
Flaming Fury- This Peach Habanero sauce is always very popular.
Stone Soup Vintage 2019- Picture A little bit of everything that came through the kitchen this summer, peppers grown by the Stone Soup Pepper Project members (6 on the 2-15 heat scale)
Frog Fire Salsa Verde- This new batch made with the Grow Windham youth group is very Chimmichurri like (4 on the 2-15 heat scale)
Spicy Tzatziki- The pepper mash in this year's batch has scorpions in it, there's a quick initial hit then soothing coconut and tahini notes. 7 on the 2-15 heat scale.

The Pink Label- Back again. Reapers, Ghosts, Scorpions, Habaneros...this sauce is no joke. Read the origin story behind Katie's sauce here.

Lemon Green Thai Curry- 
A little sharper than the Honey Lime Curry, local cilantro and green chiles with some extra scorpion peppers soothed out with coconut milk (6 on the 2-15 heat scale)

Grapefruit Shandy- 
 This one is for the IPA drinkers. Local hops made into a strong tea with malt extract and a refreshing citrus backbeat. (4 on the 2-15 heat scale)

Honey Jalapeno - Picture Local wildflower honey and community youth group grown peppers, great for the more delicate palates. Heat Level: 2

Smoky Vidalia Peach 
- Picture Sweet onions from Georgia, Peaches from the CLiCK orchard and Heirloom Rhubarb from one of the oldest patches in CT-slightly sweet, smoky and tangy  (5 on the 2-15 heat scale)
Stone Soup Piquante- Picture A Salsa Verde style sauce featuring ripe scorpion peppers with an extra reaper kick-a more sophisticated flavor than the Green Reaper.  Ingredients: Farmers Market sourced Carolina Reapers and other hot peppers, apples, tomatillos, roasted garlic, rhubarb, cilantro, apple cider vinegar, apple cider syrup, sea salt

Pineapple Satay-Pureed pineapple, 4H Camp-grown green peppers, dried peanut butter powder, coconut milk, apple cider vinegar, apple cider, apple puree, tamari sauce, roasted garlic, ripe red habaneros, brown sugar, ginger, sea salt

Harissa Explains it All- Back by popular demand! This former Sauce du Jour is a non-traditional version of a Moroccan/Tunisian cooking sauce with vibrant spice levels and a well balanced flavor/heat profile. In our version apples replace the traditional olive oil. Photo with Ingredient List (5 on the 2-15 heat scale)

Dragons Chili Sauce- Picture Another from the most requested list- beautiful roasty toasty flavor. Heat Level: 4
Stone Soup- A little bit of everything I made sauce with all summer with peppers grown by customers participating in the Stone Soup Hot Pepper Project (Heat Level: 6) Ingredients:Farmers market roasted tomatoes, peaches, apple cider vinegar, apple cider syrup, tomatillos, cucumbers, green zebra tomatoes, onions, roasted pears and apples, Stone Soup Hot Pepper Mash, roasted garlic melon, lime juice, balsamic vinegar, cilantro and herbs, sea salt
The Dragon's Smoothie- Peaches, Pears, Apples, Nectarines, Plums and Strawberries from the CLiCK orchard featuring the first use of bananas in Dragon's Blood Elixir history ( Heat Level: 5) Ingredients:  CLiCK Orchard peaches, farmers market strawberries and nectarines, organic bananas, cranberries, apple cider vinegar, apple cider syrup, Stone Soup Hot Pepper Mash, farmers market rhubarb, maple syrup, lime juice, sea salt.
Tangy Tamari Ginger- Bright citrus/ginger notes with a slightly salty backbeat, coconut milk mellows everything out ( Heat Level: 7) Ingredients: Apples, peach and pear puree, roasted tomatoes, tamari sauce, apple cider syrup, grapefruit juice and pulp, Stone Soup Hot Pepper Mash, coconut milk, ginger puree, lime juice, sea salt

RAMPAGING ELEPHANT-
There is a madman out there named Dan who finished a half gallon of Wild Elephant Deterrant in two months and asked for something even hotter.  Just breathing in the steam has had me coughing for hours. This is an extremely limited edition, only made a gallon half of which is going to Dan. There's about 12 bottles left.
Maple Roasted Carrot - Made for Willow Valley Farm
Scorpion Bowl - think of this as a Scorpion Bowl cocktail using hot peppers instead of rum, a 14 on the 2-15 scale
Avocado Lime - Avocados and pears make for a very soothing hot sauce. Heat Level: 2
Flaming Fury - After last year's freeze, this Peach Habanero sauce has been very popular.
Frog Fire Salsa Verde - This is a sauce made in partnership with the Grow Windham program. They provided all the locally grown ingredients, we made the sauce together in a intern/mentor relationship. The result is magic.
Stone Soup Salsa Rojo - Picture Every spring we give away seedlings; 75 families contributed peppers from the plants they nurtured all summer. Heat Level: 5
Witches Brew - Picture A sauce with Grimm Shakespearean undertones. Heat Level: 6
Stoned Fruit Reaper Madness - Picture It's back! After last years freeze the local stone fruits had a productive year and our CT Grown Carolina Reapers finally got ripe. Heat Level: 15
Summertime and the Livin' is Easy - Heirloom tomatoes and every fruit and vegetable that came through the kitchen this summer is in this. The Stone Soup Pepper Mash contains at least 17 different peppers grown by our customers.
Sweet and Sour Cranberry Dijon Horseradish - Picture Currently top of the list to be recreated, the only dipping sauce you'll ever need. Heat Level: 4
Stoned Fruit Reaper Madness - Picture Pleasantly sweet until the Reapers kick in Heat Level: 15
Stone Soup Salsa Rojo - Picture The summer-y sauce with heirloom tomatos, peaches, melons, cucumbers, onions and garlic Heat Level: 5
Sweet Potato Pineapple With a hint of brown sugar Heat Level: 6 
Over the Top Garlic Six pounds of roasted garlic makes this a hell of an unsubtle sauce. Heat Level: 5

Chocolate Satay Like a spicy peanut butter cup. Use this as a non-traditional mole...or on ice cream.

Sweet and Sour Cranberry Dijon Horseradish - Picture Currently top of the list to be recreated, the only dipping sauce you'll ever need. Heat Level: 4

Cajun Honey Mustard - Picture A slightly sweet everyday mustard with a great cayenne/cajun kick. Heat Level: 5

Dragons Chili Sauce - Picture Another from the most requested list- beautiful roasty toasty flavor. Heat Level: 4

Scantic Valley Farm Blueberry Rhubarb - Picture Outrageously purple, slightly tangy, put this on ice cream. Heat Level: 4 
Willow Valley Farm Spicy Provençal -Picture Heirloom tomatoes and garlic, simple and elegant, southern France in a bottle. Heat Level: 5 
Cobblestone Farm Golden Gazpacho - Picture The taste of summer, a bit reminiscent of the Lenny Award winning Stone Soup sauce.  Heat Level: 6 
Woodstock Sustainable Farm Roasted Tomato Herb -Picture Created with roast chicken in mind, spectacular deep roasted tomato flavor with garden herbs. Heat Level: 4

Everything is JUST PEACHY- Picture This was sauce #2 in this year's Valentine's Box. You guessed it, it's full of peaches. Our signature apple cider vinegar and apple cider syrup balances out sets a habanero bite. EJP

Blackberry Lime Rickey- More frequently than you might credit, something serendipitous influences the flow of the sauce. A case in point, a nationally known food retailer that is not to be named rejected a shipment of blackberries and we were in a position to salvage them. Some judicious sorting resulted in several gallons of glorious blackberry puree. Dark, rich berry flavor and color with strong citrus notes, very refreshing. We made a version of this years ago and it won first place in a cocktail making contest, if I remember correctly the bartender used frozen melon balls as ice cubes- that's worth the price of admission right there. Made with the habanero version of Stone Soup Pepper Mash, there is a quick heat spike, settling down quickly- we'll call it a 6 on the 2-15 scale. To alarm the traditionalists this holiday season try stirring some into your nog or make purple royal icing for the sugar cookies. This is a sauce to be enjoyed now, blackberry based sauces seem to fade as time goes by, so avoid long term storage. BLR