Last summer, we crushed 100+ lbs of organic habanero peppers from Alvarez Farms (Mabton, WA), throwing in some fresnos, goathorns, and sweet peppers for good measure. We slowly guided it through fermentation, first into wine and then acidified into a vinegar unlike anything we've tried. It's hot (!!) while capturing the floral and funky taste of the habaneros. Use wherever in the kitchen you want some concentrated and flavorful heat.
