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Sweet Potato Pineapple with a Hint of Brown Sugar- Packed full of sweet potatoes from the Farmington Farm Truck mobile farmers market, with a Scorpion Pepper Kick, mellowing down to a slightly fruity finish. Heat Level: 8
Jalapeacheno- Think snappy salsa verde with a peach backbeat, this sauce has been VERY popular at the farmers markets in spite of (or due to?) the cute factor of the label. This is a solid 5 on the 2-15 heat scale.
Zucchini Herb- 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.
Lemon Ginger Rhubarb- Bright and Sassy, think of lighter summer fare- salads and slaws with a slightly East meets West fusion theme (Heat: 6 out of 15)
Put Da Lime in Da Coconut- Don't be fooled by the frivolous name, this is a serious sauce.This year's Stone Soup Pepper Mash packs a quick Scorpion bite smoothed down a bit by the coconut milk and citrus. Go ahead, sing along with us. Get Down, Get Funky!
The Dragon's Smoothie- Peaches, pears, apples, nectarines, plums and strawberries from the CLiCK orchard. Also featuring the first use of bananas in the history of Dragon's Blood Elixir. Heat Level: 5
Stone Soup Salsa Rojo- Every spring we give away seedlings; 75 families contributed peppers from the plants they nurtured all summer. Heat Level: 5
Harissa (Explains it All)- 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)
Barton Farms Roasted Root Vegetable- An excellent example of the 'farmers market swap' style of sauce making- a tableful of root vegetables from the Barton Family Farm alchemized into a deeply satisfying heartwarming winter sauce. This style of sauce making showcases one of the most valuable aspects of local sourcing- completing the circle. The farmer has surplus produce, DBE takes that surplus and turns it into a value added product, splits the resulting yield so that both the farmer and the maker profit.
Spicy Gazpacho- This one's got red, yellow, orange and green heirloom tomatoes, farmers market cukes, hot and mild(ish) Stone Soup pepper mashes, sofrito made by Grow Windham, roasted garlic and a bit of avocado as a non-traditional textural agent.
Lemon Ginger Rhubarb- This is a bright and tangy citrus rhubarb overtones with a strong ginger finish. The Stone Soup pepper mash/ginger combination pops this up to about an 8 on the 2-15 heat scale. This will work well in any southeast Asian dish or as a zesty slaw/salad dressing component.
The Dragon's Chile Sauce- We're featuring a purchased ingredient in our newest sauce- an award winning Chili Cookoff spice blend lends a beautiful roasty-toasty top note to the Dragon's Chili Sauce. Ripe summer tomatoes and several different Stone Soup Hot Pepper Mashes combine with local onions, garlic and a touch of dark chocolate for a spectacular flavor profile. About a 6 on the 2-15 scale with a modest habanero bite.
The Pink Label- Pink Label is Katie's first sauce (read her origin story about it here) and she and Doug cooked it up with a no hype, no stereotype approach. With red habanero, ghost, scorpion and (fresh and dried!) Carolina reaper peppers, it's hot enough to be comfortable wearing pink. We may need to expand the 2-15 rating scale, this one might be just a bit hotter than the Wild Elephant Deterrent. The fruit adds a different dynamic; it's not instantly incendiary.
Smoky Maple Pumpkin Pie - What do you do with Halloween pumpkins after the holiday? Turn them into the newest seasonal sauce: Smoky Maple Pumpkin Pie! It's got warm Chipotle and Cayenne heat, is slightly sweet and tangy with a maple syrup backbeat, and is a great autumn menu inspiration.
Green Zebra Sofrito - Sometimes ingredients fit together so well that it's just impossible to ignore - an impromptu sauce is born! Lemony green zebra tomatoes and green cayenne peppers from Falls Creek Farm with Grow Windham made Sofrito.
Cobblestone Farm Golden Gazpacho- Yellow Finn Zucchinis and cukes from Cobblestone Farm in Mansfield come together with yellow and orange tomatoes to make the taste of summer. A bit reminiscent of the Lenny Award winning Stone Soup sauce. Heat Level: 6 on the 2-15 heat scale.