See this story at BrooklynDaily.com.
By Ruth Brown
Brooklyn Daily
Looking for a little extra heat during these frosty winter days? Spice up your life with some Brooklyn-brewed hot sauces. Just how many variations on the mouth-searing condiment can one borough cook up? You might be surprised!
JoJo’s Sriracha
Not the ubiquitous stuff with the rooster on it — this small-batch take on the sauce is made right here, using local and mostly organic ingredients, by Park Slope heat-seeker Jolene Collins.
Available at By Brooklyn [261 Smith St. at Degraw Street in Cobble Hill, (718) 643–0606, www.bybrooklyn.com].
Brooklyn Grange
It does not get much more local than this — Brooklyn Grange’s hot sauce is made with heirloom hot peppers grown on its rooftop farm at Brooklyn Navy Yard, with a flavor that changes depending on the harvest and the season.
Available online at With Love, From Brooklyn (www.withlovefrombrooklyn.com).
Pinata
For those who like a little sweet to balance out the spicy, this take on the genre from a Brooklyn Heights husband and wife team mixes pineapple and habanero peppers for a one-two punch. The couple have it made in their native Florida, but is mostly distributed around their neighborhood, where it is a fixture at several local restaurant tables.
Available at Stinky Bklyn [261 Smith St. at Degraw Street in Carroll Gardens, (718) 596–2873, www.stinkybklyn.com].
Queen Majesty
Boerum Hill-based hot-head Erica Diehl is a regular fixture at the Smorgasburg market with her spicy condiments. Cooked up in Red Hook, both flavors of her Queen Majesty pepper sauces are made with a twist — one with tequila and lime, the other with ginger root.
Available at By Brooklyn [261 Smith St. at Degraw Street in Cobble Hill, (718) 643–0606, www.bybrooklyn.com].
Sunny Bang Private Label
Fort Greene chef Sunny Bang claims his “probiotic” hot sauce, which ferments for two weeks and utilizes vinegar made by a Benedictine monk, helps replenish beneficial bacteria in your gut. It is also great on eggs.
Available at Greene Grape Provisions [765 Fulton St. between S. Portland Avenue and S. Oxford Street in Fort Greene, (718) 233–2700].
Bacchanal
Sonya Samuel fires up her Caribbean-style pepper sauce in Bushwick. Named after the Caribbean term for a fete, her blend includes a tropical mix of scotch bonnet peppers, pineapple, papaya, chilies, and spices.
Available at By Brooklyn [261 Smith St. at Degraw Street in Cobble Hill, (718) 643–0606, www.bybrooklyn.com].