Our hot sauce endeavors began as Brian had a hard time finding a hot sauce that was hot enough and flavorful for his tastebuds, and after creating Faranth in 2019, we checked that box.
This year, we had to tackle Kenna's favorite: mango habanero hot sauce.
And Ayida is the result.
Inspired by Caribbean flavors, we added to the sweet heat of habaneros by also growing yellow scotch bonnets, sugar rush cream, and lemon drop peppers to add to the mix. With a sprinkling of cumin, a squeeze of lime juice, and a dusting of turmeric - and then the magic ingredients: mangos and pineapples, this one is sweet, hot, and sweet again.
It's perfect for chicken, pork, and shrimp. Add a drizzle on pulled pork, dip fried shrimp in it, or use it to coat chicken wings.
We don't know how hot this hot sauce is, because we can't pull out a fancy test and find out the Scoville units. The hottest pepper in our Ayida Hot Sauce is normally in the 100,000 to 350,000 Scoville range.
About Our Hot Sauce
We grew the peppers we used in this hot sauce in our own soil with our own hands. Since we're just a little humble homestead, we know that we won't be able to duplicate this batch. As such, this is a limited edition of thirty-three hand-mixed bottles of goodness.
We have dubbed this batch Ayida after Ayida-Weddo, a loa of fertility, rainbows, wind, water, fire, and snakes in Haitian Vodou, also known as the Rainbow Serpent.
Ingredients: hot peppers (habanero, scotch bonnet, lemon drop, sugar rush cream, paprika), white vinegar, apple cider vinegar, pineapple, mango, white sugar, raw honey, lime juice, ginger, shallot, salt, cumin, allspice, turmeric
Ready for gift-giving: bottled in glass bottles with sauce reducer and black foam-lined cap, with a black tamper-evident wrap.