The Exotic Pepper Project team of the Rutgers New Jersey Agricultural Experiment Station (NJAES) and School of Environmental and Biological Sciences (SEBS) announced the release of a new hot sauce made from Rutgers-grown hot peppers. “Scarlet Hot Sauce” was made available to Rutgers Dining Services on October 12 in a limited first-run. The spicy concoction is a result of over two years of collaboration initiated in 2018 between the Exotic Pepper Project team, Rutgers Dining Services, and HotSauce4Good, LLC.
Since 2010, the Exotic Hot Pepper Project team—Albert Ayeni, ethnic crop specialist, Tom Orton, extension specialist in vegetable breeding and Jim Simon, distinguished professor of natural plant products, along with SEBS undergraduate and graduate students—have been evaluating the agricultural attributes of more than 40 exotic hot peppers at Rutgers Agricultural Research and Extension Center (RAREC) in Bridgeton, NJ; the Rutgers Snyder Research Farm in Pittstown, NJ; and in New Brunswick on the Rutgers Cook Campus at Horticultural Farm III.
Bob Ferretti, CEO of Hot Sauce 4 Good—a small, New Jersey family-run company dedicated to supporting charitable causes—described the sauce’s flavor profile, “The sauce is full-bodied with a medium heat level. The pepper mix (habanero and cayenne) gives the sauce its heat – but also its complexity. The habaneros are fruity and flavorful.” Ferretti added, “This is a Sriracha-style sauce that uses locally sourced honey (instead of sugar) and locally grown garlic.” The hot sauce is bottled in the Hot Sauce 4 Good commercial kitchen in Hillsborough, NJ.
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