Hattwood Hot Sauce

Hattwood Hot Sauce grew from planting a creative Irish man into the rich taste adventures of Brooklyn. It was there that he became a fan of various hot sauces, exploring recipes and blends. He nurtured the seed of the idea within his Caribbean neighborhood and new family. From his mother in law he learned to cook with complex layers of flavor. From his brother-in-law, a master craftsman of heat, he learned the art of creating good Fyah!, flavor and heat magic by rubbing ground fresh peppers freely into meat. Somehow Hattwood absorbed the lessons and distilled a powerful flavor elixir, also inspired by the heat of the dazzling tropics in Antigua.

One of the primary sources of the sauce was a gift of fine, strong, organic hot pepper plants. These were encouraged to prolific fruiting with plenty of natural composting, including coffee grounds to add an urban touch, and grown in the sun in pots and the natural earth in a Brooklyn yard. An abundant yield gave birth to a problem and a practical need - "what will I do with all these peppers?" Around the same time his wife came home with another prod from the universe; a giant bag of fresh and lush red peppers. The sauce game was most definitely on thanks to signs from a Caribbean- or Hot-Sauce-Loving-God! The exceptionally delicious sauce resolved the situation.