this year's lineup:
this year's write ups: 2017 Ballstown Heat
Green: smoked jalapeños & green chilis, with a few green superhots thrown in. Orange, lemon & lime juice as well as smoked onion and garlic round this one out, finished with agave syrup. Lighter heat, good smoke.
White: lots of smoked garlic & roasted parsnip, along with mostly aji white lightning & coyote zen white peppers. Finished with a little agave syrup. This one is hot but far from overwhelming, you can really taste the garlic and roasted parsnip.
Peach: A variety of peach superhots (peach bhut, jay’s peach scorpion and others) along with some sugar rush peach, coupled with a variety of pears and fresh ginger, again finished with agave syrup. This one is hot with just a touch of fruit.
Yellow: Lots of yellow superhots (fatali, devil’s tongue, yellow brain strain, scotch bonnet, yellow bullet habanero) along with other yellow peppers start this one off with a little fruit flavor. 5lbs of smoked pineapple with yellow curry and tumeric give this one good depth. A little agave syrup on the finish gives it just a little sweet. This one is very hot but with excellent flavor.
Chocolate: This one might be our most complex sauce ever. Chocolate superhots (brown moruga, 7 pot chocolate, gravedigger and others). Tomato, tomatillo, garlic, onion, raisins, allspice, cumin, cloves, cinnamon & thyme, finished with mexican chocolate and agave syrup. Think of this as a mole-inspired hot sauce! Towards the higher end of our heat scale.
Red: Over 12 varieties of red superhots & red peppers make this one fairly complex. We’ve added 6lbs of cranberries and loads of fresh ginger, and finished it off with honey and agave. This one makes an excellent every day type sauce. Good heat, but not as hot as some of the others.
Smoked Red: Another deep, smoky, complex sauce. All of the red varieties along with some garlic spent a few hours in the smoker. Black Oxford & Honey Crisp apples also spent time in the smoker, along with a little garlic. Cherry vinegar was made using our own tart cherry tree, and some cherry juice was also added. Finished with agave syrup. This one hits the hot notes pretty hard.
Blend: A mix of chocolate, yellow, red & white peppers. All the peppers spend time in the smoker, along with garlic & onion. We added beet & pomegranate juice, and spiced it with yellow curry, turmeric & garam masala. Finished with agave syrup. This is complex, smoky, hot with a little Indian kick.
and my spokesmodel: