While peppers were ripening in California, a trip to Florida made the second hot sauce. Using ‘local’ peppers - limited really to just Ancho Chili and Habañero, an attempt was made for a red sauce that used a different fruit composition and had less spice. It’s the most limited of all the hot sauces produced, and most of it stayed behind and was immediately eaten during thanksgiving. It’s the least spicy of them all, and the most fruitful.