This is the hot sauce that started it all. I aimed to challenge the traditional flavors and production methods of hot sauces. The first batch was fermented for 30 days, creating unique flavors. To improve it, I combined smoky and fermented flavors, resulting in this spicy beauty. Smoky Ghost Habanero highlights the flavor of habaneros with the lingering heat of ghost peppers. The peppers and vegetables are slow-smoked for eight hours and fermented for thirty days before blending and bottling. This sauce enhances the flavor of nearly any meal, including salads! Spice lovers will appreciate its gradual build-up to a spice bomb by the end of the meal. I dedicate this sauce to my fans who supported me from the beginning and to my son Max, who loves being the taste tester on every batch of Smoky Ghost Habanero.