Farmer Bob Delivers the Goods: The 2013 Hot Sauces Have Arrived!

Farmer Bob Delivers the Goods: The 2013 Hot Sauces Have Arrived! David Rosengarten

The Henry Farm sign

First, a few things you probably know about me and the amazing Varietal Chile Extractions from Henry Family Farm:

1) Always on the lookout for great products, I found Bob Henry and his Shenandoah Valley chiles (Virginia) in August, 2012. I learned that he’s a freak for chile varieties, and that he makes hot sauces out of them (we call ’em Varietal Chile Extractions) that preserve each chile’s flavor and integrity. I’m telling you…they are the best “hot sauces” made anywhere!

2) Bob and I made a deal in September 2012 for me to market what Bob hath wrought. I suggested that we leave behind the brash imaging of other hot sauces–Thermonuclear this, Insane that–and restore dignity to the category. So our labels have a wine-like label quality…down to the naming of the varietal on the label…and a vintage date!

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And now the good news…Bob has finished bottling his Varietal Chile Extractions from chiles harvested in 2013…and the sauces are even better, brighter, richer, more varietal than 2012!

Caribbean Red pepper

Here are the 2013 products available that we also sold in the 2012 vintage. If you’re thinking of repeating…get with these 2013s:

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2013 Yellow Fatali (African Habanero): The remarkable thing here is the intense flavor of habanero: from fruit (slightly cooked) to cookies (think boxes of what you ate at school with milk!). The Yellow Fatali variation has this flavor to the max! It also brings serious heat, but the flavor rides over all. Pairs well with creamy dishes, particularly of the Indian variety (crazy good with coconut-milk creations!).

2013 Jamaican Lime: Despite the name, the Jamaican Lime Chile extraction contains no actual lime; “lime” is just its flavor, coming from the chile itself, along with the distinct green color. Brightens seafood dishes tremendously by adding a tart citrus note. A go-to for raw clams, raw oysters, ceviche, cold shellfish, and all kinds of broiled/grilled fish.

2013 Naga Jolokia (Ghost Chile of India): About five years ago, the world discovered this chile that’s native to North India…and declared it the hottest chile in the world. Bob starting started growing pure strains of it that he obtained directly from India. This sauce exhibits the chile’s intense signature heat, and its intriguing aromas of tomato and bell pepper…elevating dishes that already flow in these flavor directions, such as gazpacho, caponata, chili con carne, Bloody Marys.

ALSO…with the 2013 vintage I am introducing NEW bottlings from Bob, made from NEW chiles he has been working on in the field!

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Here’s what’s freshly bottled:

2013 Chocolate Naga Jolokia: There is no chocolate in here! Technically known as the Chocolate Bhut Jolokia, this pepper from Assam, India has a dark-brown, chocolate-y color with an oily texture; the chocolate-colored skin provides a hint of smoky taste…AND the oil makes sure the burn stays around a while longer. It has the same Scoville unit rating as the Ghost pepper. Like the Ghost sauce, it does well in any recipe that absorbs the capsicum oil, like fatty meats, stews, chilis, etc. There is a sweet undertone, which makes it one of the most delicious Superhot chiles I have ever tasted.

2013 Caribbean Red Habanero: This chile has a bright red color and thin skin. It also has a great deal of oil in its composition, which is why chefs like to use it in cooking–because the oil spreads the flavor throughout food. Believed to be a native of Mexico’s Yucatan Peninsula, the Caribbean Red has a characteristic fruity habanero flavor, but with additional overtones of tomato and tangy citrus. Fabulous for full-flavored raw and cooked shellfish. Also for seafood stews, all kinds of casseroles, salsa and mops. (I’m dreaming of a shellfish stew with chorizo and pineapple!)

2013 Datil: Similar to the yellow fatali, but a bit darker in color. Likely of Caribbean origin, the datil may be so named for its fruity aroma, reminiscent of fresh dates; it is actually quite complex with additional notes of citrus and avocado. Great for grilled meats, particularly pork and chicken. (I’m thinking about layered grilled meat dishes, with avocados as one of the layers!) Hot, coming in at the typical habanero level.

2013 Meruga: Caveat emptor! The Naga Jolokia (Ghost, above) was de-throned a few years ago as hottest chile in the world…when this member of the “scorpion” chile family was discovered in Trinidad! (Habaneros are about 350,000 Scoville units, Naga Jolokia is about a million, and Meruga is about 2 million!!!!!!!!!!!) This dark-red bomb is THE go-to chile extraction when what you’re looking for is supreme superhuman sizzle. A little more orange in color than the Ghost, it also features great flavor along with the heat: tomato/bell pepper, plus a little habanero-like fruit!

And as if all this were not enough!…Bob has also created a fabulous BBQ sauce from his own chiles! I am in love with this thing…

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2013 Smoky Chipotle: Wonderfully complex BBQ sauce that comes at you from two directions! First, of course, is the great flavor of chipotles, or smoked chiles…but only to a moderate degree, leaving room for more…because Bob Henry then builds a St.-Louis-like butterscotch/molasses dimension into the sauce! Not very sweet overall, and cut with a bracing apple cider vinegar lick. A unique combo. Great finishing sauce for chicken, ribs, beef and more.

What a spread! What a treasure! Be sure to heat up your holidays with Shenandoah Valley goodness!

P.S. Speaking of the holidays…I’m offering for Christmas and New Year’s amazing caviar that I selected at a Petrossian family tasting. You’ll see the story in this queue on my website, and you’ll be able to order from my shop. IMPORTANT NOTE, THOUGH: All caviar for the holidays MUST be ordered by NOON this Friday, Dec. 13. It will come to you (and your refrigerator) shortly after that! For hot sauce, caviar, and wine for 15% OFF through December 31, visit my shop.

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