Sauce from seed.
Hey, I’m Marisa, gardener and saucemaker at Buckwalter Peppers. I make hot sauces from peppers grown in my backyard in Pennsylvania. These are some very seasonal sauces. Home-grown peppers make a short journey 10 yards from the custom planter boxes I built for my growing collection of pepper plants to my home kitchen where they are transformed into sauces that highlight the freshness of the peppers and the care that went into nurturing them from seed.
I’ve been growing peppers since 2018 and messing around in the kitchen a lot longer than that. I make sauce for myself first. It’s just a bonus that there’s some left over for you. The peppers I grow are unique so the sauces are too. Recipes are mine, my mother-in-law’s, my Aunt Lucy’s, my Aunt Chu’s, and yours. Sure, I grow jalapenos and cayennes, but my favorite peppers are probably ones you won’t find at Whole Foods. Habanadas allow me to make a habanero sauce with pure habanero flavor and customizable heat. Buena Mulatas make a striking purple sauce. Sweet Bonnets go in to what I believe to be the first heatless hot sauce that definitely doesn’t fall short on flavor. Biquinhos are pickled into little teardrops of sweet and salty heat. The selection of peppers in my garden changes year-to-year as I discover (and create) new peppers and all the creative ways to use them.