SAUCES

Similar to a traditional Mexican salsa verde, this sauce is all about the garden that bears its name. Made with fresh green jalapenos, tomatillos, figs and apple cider vinegar, you get a nice, sweet sauce that has just the right amount of kick that accentuates the fresh flavors. Delicious on tacos of any kind and grilled meats.

The perfect addition to a bowl of white chili.

Maryland is known for its blue crabs, so we have created a sauce specifically made for them. We take a classic cajun style hot sauce and add lemon juice and Chesapeake Bay spices to give it an authentic Maryland taste. This sauce will elevate whatever dish you add it to but we highly recommend you try it the next time you make crab cakes.

 New Orleans has nothing to do with this sauce except for the Mardi Gras colors. The blend of fresh mangos, red onion and jalapenos makes this an extremely tasty sauce that’s delicious on practically anything. Whether you use it as a dip for fried calamari or add it to raw oysters or you top a burger with it, your taste buds will be saying “Laissez les bons temps rouler.” 

A great addition to fried shrimp too!

We’ve come a long way since that fateful night in 1964 when Dominic Bellissimo showed up at his parents’ bar with some college buddies, and his mother quickly fried up some chicken wings and tossed them in hot sauce. Today, it seems that every place that serves food has at least one “Buffalo” style dish on its menu. We take our cayenne peppers and add seasonings and ketchup to give a sweet and spicy sauce that will stick to your wings and your taste buds.

That's a beautiful thing.

We use our spicy blend of crushed peppers to make this classic Texas style barbecue sauce.Consisting of a ketchup base and using local honey as a sweetener you get a sweet tangy treat that will make you taste buds jittery with excitement. Excellent to use as a marinade, although, we prefer to use it as a basting sauce on chicken and ribs. Pour it on your pulled pork or brisket sandwich or add it to mayonnaise for a zingy dip.

You can't beat grilled ribs basted in this sauce!

After the Spanish began settlement, the cultivation of chile peppers exploded, and soon they were grown all over New Mexico. Hatch Chile is a unique pepper grown in the Hatch Valley, once a floodplain for the Rio Grande valley, which is why it has the nutrient-rich soil that makes the most fantastic chile. Although these peppers are grown in Frederick Maryland and not New Mexico, we take great care to ensure their excellence still comes through in this sauce that is perfect for tacos and burrito

The Datil pepper is thought to have come to Florida by slaves from the West Indies who brought them via British ships from Havana. This pepper is widely known across St. Augustine. The exclusivity to St. Augustine for centuries has led it to becoming a staple in Florida cuisine and culture. We took this spicy orange pepper and added Florida’s other known orange crop along with our Everglades seasoning to make a delightfully sweet and spicy treat. Good on fish tacos, chicken and pork.

We didn't know carnitas could taste any better.

The people of Barbados have a unique style of pepper sauce that uses scotch bonnet peppers and mustard. Here we have mixed the island's most traditional flavors to create our version of the Bajan people’s number one condiment. We suggest using it on chicken, beef or fish.

Macaroni pie with rice and beans are the perfect sides to white fish sauteed in Bajan sauce.

The North African chili pepper paste better known as harissa can trace its roots back to the souks (or bazaars) in Marrakesh, Morocco where it was used as a side condiment for tagines. Sticking close to tradition we use deadly Moroccan matchstick peppers to spice up our version of harissa, as well as toasting the aromatics and using red wine vinegar to thin it out. Serve with your own slow-cooked savory stews or simply mix it into any dish you are making to give it a spicy smoky taste.

Makes an excellent condiment for this turkey burger

Jerk cooking first appeared during the invasion of Jamaica in 1655, though the indigenous Taíno people had been using the technique since before Columbus sailed the ocean blue. We use traditional Caribbean spices in our jerk sauce but pass on the customary Scotch Bonnet and opt for the 7 Pot pepper from Trinidad to give our sauce a little extra kick. Use this sauce in the authentic manor on chicken and pork or kick up your burgers, chili or fish tacos.

Our blend of purple ghost scorpion peppers and local maple syrup is a taste born of hoary nights, when lonely men struggled to keep their fires lit and cabins warm, boldly flavorful yet surprisingly smooth. Not really, that’s Yukon Jack flavored whiskey, but this sauce will warm you up on a cold night as well. Add some sweet and heat to your chili, toss chicken wings in it, or drizzle it on pulled pork. Excellent on chicken and waffles. (Caution: You WILL get sticky)

In a collaboration with Brewery Fire in Taneytown Maryland we have taken our finest red habaneros and blended them with their classic West Coast IPA, “Executor.” Made with Simcoe hops, this well-balanced IPA gives off a burst of citrus, pine and earthy hop aromas that still come through even with the heat of our spicy peppers. This sauce is one of our most versatile, able to enhance anything you add it too, though we suggest using it on chicken, pork and adding it to soups and stews.

It added some well needed zip to this cheese steak sandwich.

This tasty sauce is simplicity at its finest. With the peaches, garlic and orange habaneros grown at Basford Place, you are getting an authentic Frederick Maryland treat. A sweet start with a fiery finish makes this a great sauce for any grilled meats and a delicious way to spice up a bowl of vanilla ice cream.

If not for the dirt, where would any of us be? That’s the idea that goes into our limited edition Dirt sauce. Made different every year but with the same attention and forethought that goes into every batch of hot sauce. We use a variety of peppers to give this brown sauce a kick that cannot be explained. Good with any food as well as for what ails you.

Excellent on pizza.

The Tupi (too-pee) people of Brazil introduced the pineapple to European explorers in the late 1500’s. Because of the expense to import and the enormous cost to grow them in European climates, pineapples became a symbol of luxury. Even leading to people renting pineapples for parties to show off their wealth. We have taken this once luxurious fruit and blended it with red habaneros, fresh garlic and mango to bring you a sweet sauce with a slow burn. Delicious in stews on chicken, fish or eggs.

Tupi makes this breakfast complete.

When Satan was cast out of the Garden of Eden, where his left foot touched the Earth, garlic sprang up. This pungent vegetable has since been used to ward off evil, including werewolves and vampires. Today, garlic is used by herbalists for a wide variety of illnesses including high cholesterol, colds and flu. Even with its goodness, we chose to be evil with it. Blending it with White Ghost Peppers and parsnips you will wish it warded off our diabolical ideas. Use when grilling or add to ramen.

Ketchup? I think you mean "Kicked-Up."

Our Kiss sauce is not for the faint of heart. Made with Armageddon Peppers, cocoa powder, Fool of A Took Imperial Stout from Brewery Fire, dates, and balsamic and white vinegar, this sweet spicy sauce should be used sparingly as it truly could be death by chocolate. Excellent in chili or on roast chicken, tamales or burritos.

Spicy hot chocolate anyone?

Created with the utmost attention to flavor this smoky, sweet and spicy sauce will have you craving more and more. Black raspberries provide the deep red-violet color as well as an amazing taste that is transformed by the black vinegar. A great way to spice up anything.

This might not have been the best decision.

WARNING: This sauce is not intended for consumption. Do not eat this sauce. Not good on any type of food.