Virginia Food Works
Getting ready for the test cook of three sauces
A and J Roasting the tomatillos, prepping the peppers.
Milling
The City-State mix: milled ausilio, Maule’s, and fatalii peppers, white vinegar, shallots, garlic, salt, and pepper corns.
I made 5 gallons of each sauce for the test batches. After a few minor adjustments, and a few more harvests, I plan to make 20 gallons of each sauce in October and November, for a total of 75 gallons or just under 2000 five ounce bottles.
I won the 2026 Washington DC State Fair Hot Pepper Contest!
Our friend Dave, while holding our second and third place ribbons for the 2026 Washington DC State Fair Hot Sauce Contest, models the new Park View Sky Farm tee shirt, also available in burnt Orange in our market.
