Three new hot sauces walk into a kitchen...

Is it hot in here or is just these sauces?

Hey Friends,

My favorite thing about making new micros every month is that we're pushed to be creative on demand. Sometimes creativity comes in a flash of insight, but there is a special earned feeling to creativity that you have to build as a skill.

I am the most creative when there are restrictions (there's apparently a whole field of study about why that is - for people in general, not just me). I would have a much harder time coming up with micros if I had every ingredient at my disposal. But limiting my selection to what is growing around me gives me room to play, experiment, challenge myself and become better.

This month's sauces all came from different inspirations. One pulled from a need to use up some excess ingredients from another production. One got to utilize ingredients that we rarely use. And another was a need for clean simplicity. Find your favorite or buy the bundle and save a little dough (to put your hot sauce on, of course).

Smoked Onion Maple Habanero Hot Sauce

Like a good onion, this sauce has layers. It will liven up wing night or you can take it out on the town to pep up the sports bar grub. A little smoky-sweet with savory heat makes this superb for fries, pizza, or loaded baked potatoes.🔥🔥🔥🔥(4/6)

Maple Pear Scotch Bonnet Hot Sauce

Locally grown ingredients with worldly origins, this mouthwatering sauce is made with Japanese Shinsui pears and the Caribbean staple, Scotch bonnet peppers. Use it on charcoal chicken, spring rolls, or a Vermont-style burger with apples, onions, and cheddar.🔥🔥🔥🔥🔥(5/6)

Garlic Scape Lime Serrano

Scape Lime Serrano lives for the freshness of summer. With a small list of ingredients, it has big dreams of baby spinach with goat cheese, tacos al pastor, or a sweet corn salad, but will be more than happy with some plain tortilla chips. 🔥🔥🔥(3/6)