For years I've done a lot of canning in the summer so I can give it away as holiday gifts. This is going to be my first try at hot sauce. I've been anxious to get started for a while now, but up here in the Pacific NorthWET, the local peppers won't show up in the farmers markets for another couple of weeks at least. So while I've waited, I designed some labels.
This one is for a sauce that I'm going to make with tropical fruits (pineapple, starfruit, passion fruit), and some Pacific Rim spices and flavors (ginger, tamarind paste, Szechuan pepper, lemongrass, nutmeg, coriander), and peppers with a fruity flavor (lemon drop habañeros, fatalis, Fresnos).
This one is for a fermented Louisiana-style sauce made with cayenne peppers. I'm making a large batch and dividing it up and trying out a few ingredients and techniques that sound interesting. This is the label for the variation that I'll make with peppers I've smoked first.