Bluewater Pepper Farm

Hellfire Habanero is back!

My new batch of Hellfire Habanero hot sauce is in the bottle and it’s as fiery and funky as ever. Made from 100% Ontario habaneros and serrano type chilies, you can use this sauce on just about anything. A little bit goes a long way!

Hellfire hot sauce photo — Hellfire Habanero sauce adds fire to any dish

This sauce is naturally fermented in small batches with just 3 ingredients – hot chilies, water and salt. Think of it as hot sauce peeled back to it’s essence. The lacto-fermentation produces it’s own natural vinegar that lends a tangy acidity to complement your savoury dishes. Unlike sauce that is highly processed or cooked at high temperatures with added vinegar, fermentation helps retain nutrients like vitamin C.

For the best “suicide” wings, put a couple of tablespoons of Hellfire Habanero in a bowl and toss your hot grilled (or baked) wings to coat evenly. To lower the fire, simply combine some Hellfire with your favourite BBQ sauce.

To guarantee quality, every batch is bottled in a licensed commercial kitchen and safety tested by a leading government-certified laboratory.

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New Products from Bluewater Pepper Farm

As promised in my previous post, I’m thrilled to announce my new Sweet Smoked Paprika and Cranny Pepper Sauce products are now for sale! If you are a little shy of the heat, these are for you.

I make the smoked paprika from super sweet shepherd peppers using apple and maple smoke. I think you’ll love the result, a deep smoke flavour that will add savoury sweet and a nice dash of colour to whatever you’re making. Since there’s no heat, add as much as you like without fear! Pair this paprika with my Hot Smokey Chipotle, and you can dial up the heat as much as you want. Like all my spices, it come in an eco-friendly, resealable packet.

Bluewater Pepper Farm Sweet Smoked Paprika adds smoke, sweet and colour to any dish

I call my Cranny Pepper Sauce the “All Canadian” hot sauce. Made with fresh cranberries, sweet and hot peppers, spices and maple syrup, it has a nice balance of savoury, sweet and acid with a shot of heat at the end. Like my Hellfire Habanero sauce, this one is fermented in small batches to develop flavour and natural vinegar. My tasters raved about it, and I hope you’ll love it too.

You’ll find lots of ways to use our Cranny Pepper Sauce with it’s balance of mild heat, sweet, acid and spices.

On top of my new products, there’s fresh stock of Mexican chilies, oregano, Jerk Chipotle Seasoning, and more. Watch for a new batch of Hellfire Habanero soon. In the meantime, there’s a few bottles left for sale online and at Out of the Blue Fish and Seafood Market in Bayfield and Bad Apple Brewing Company just north of St. Joseph.

Visit the store and check out the selection of spices and hard-to-find Mexican ingredients

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Autumn update from Bluewater Pepper Farm

With Fall comes harvest season and so I’ve been busy processing the beautiful peppers grown by Masse’s Fruit and Vegetable farm in nearby St. Joseph. Between smoking and drying batches of jalapeños and shepherds and starting the mash for fermented pepper sauce, it’s been a busy time.

I’d like to thank everyone who’s purchased my products for the first time as well as many who have come back for second and third orders. In a few posts this summer, I told you about 3 stores in Bluewater where you can buy my products. I’m pleased to say it’s been an encouraging success. Between retail sales on online sales, Hellfire Habanero sauce and Jerk Chipotle Seasoning are currently sold out (though more is on the way). There’s still plenty of Hot Smokey Chipotle, Chili Powder and Whole Leaf Oregano, plus a few whole Ancho and Guajillo chilies.

In addition to the fantastic jalapeños This year’s pepper crop includes sweet shepherd peppers (upper right in the photo). Watch for a couple of new products in the coming weeks that will show off the natural sweetness and delicious flavour of these field-grown shepherds.

I spent 2 solid weeks in October smoking this year’s peppers. Aided by some glorious fall weather I was able to process few hundred pounds! Oh, and there’s another batch of my Hellfire Habanero hot sauce fermenting away. Watch for it in the next couple of months – I don’t want to rush the fermentation.

All Canadian Sauce!

After a lot of trial and error, I created a new sauce recipe that will nicely complement the Hellfire. It’s a savoury ferment of sweet and hot peppers, cranberries and spices. The acidity of the cranberries and fermentation is balanced with maple syrup – I think of it as the All-Canadian sauce. The heat will be mild, so if you can’t handle the hot stuff, this one’s for you. Watch for it to be available some time in November in time for the holidays.

Picking up fresh cranberries was a great excuse for a road trip to Muskoka Lakes Farm and Winery. It turned out to be a perfect Fall day for taking a hike through their sugar bush and exploring the cranberry bog where they’re grown.

Muskoka cranberry farm — Clockwise from top: The cranberry “plunge”; The “test kitchen”; Path through the Muskoka woods in full Fall glory

A couple more things

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