Ironwood Inferno Hot Sauce
Born from field and fermentation, a collaboration between the farmers at Ironwood Farm and the chefs at Beth's Farm Kitchen.
A small-batch hot sauce made from certified organic Biquinho and Târgu Mureș chillies grown at Ironwood Farm in New York’s Hudson Valley. Lacto-fermented and finished with champagne vinegar for a layered, slow-building heat with floral sweetness and deep acidity.
15 years in the making. Released in limited quantity.
FROM THE FIELD
Ironwood Farm, Hudson Valley
Ironwood Farm is a small, woman-owned farm in New York’s Hudson Valley, built around the idea that good food starts with care — not scale.
Everything begins with the soil. Seeds are selected, started, and grown by hand. Crops are tended closely through the season, shaped by weather, time, and attention rather than shortcuts.
This isn’t high-volume agriculture. It’s deliberate. The chillies in this sauce were planted, grown, and harvested here — by a small team and a wider community that shows up when it matters.
What comes out of the field carries that work with it.
OUR FIRST BOTTLE
Fifteen Years in the Making
This sauce didn’t start as a product.
It started in home kitchens, in small batches, in experiments that spanned over a decade. Different peppers, different ferments, different failures.
What you’re holding now is the result of that long obsession — refined over years, shared among friends, and finally bottled for the first time in a limited release.
Not built for scale. Built for flavor.
READ THE FULL STORY HERE
FROM FRIENDSHIP
A Collaboration Decades in the Making
Before Ironwood Farm, before Hudson Valley fields, there was another chapter.
Lauren and Jonney first farmed alongside Jodie and Guillermo (the owners of BFK) years ago at Four Door Farm in Portland, Oregon. That’s where the foundation was built — shared work, long days, and a mutual respect for growing and making food the right way.
Life moved on. Farms changed. But the relationship stayed.
Today, Ironwood Farm grows the chillies. Beth’s Farm Kitchen brings the craft of transforming them. This sauce is the result of that full-circle moment — a collaboration rooted in history, trust, and a shared standard for quality.
Guillermo of Beth's Farm Kitchen, 2009, Portland Oregon
Jodie Emmet of Beth's Farm Kitchen, 2009, Portland Oregon
Jonney and Lauren of Ironwood Farm, 2009, Portland Oregon
FROM FIELD TO BOTTLE
Turning raw harvest into a finished, shelf-stable product takes more than a recipe. At Beth’s Farm Kitchen, every batch is produced in a certified commercial kitchen, built to meet FDA and food safety standards without compromising the integrity of the product.
Our home recipe didn’t simply scale — it was rebuilt through process. Fermentation ratios were tested. Acidity levels measured and adjusted. Shelf stability confirmed. Batch after batch was tasted, debated, refined, and tested again.
What came out the other side is the same sauce at its core — but dialed in. Balanced for consistency. Built for safety. Finished with intention.
STARTED BY HAND
From Seed to Field
Every plant starts small.
Seeds are selected, started, and tended carefully — in trays, in soil, in controlled early growth before they ever see the field.
There’s nothing industrial about it. Just hands, soil, time, and attention.
That early care carries through. You can taste it in the final sauce.
GROWN TOGETHER
A Community Harvest
These chillies weren’t grown alone.
They were planted, tended, and harvested by a community around Ironwood Farm — friends, family, and hands that show up when it matters.
That collective effort is part of the product.
This isn’t just agriculture. It’s shared work, shared time, and shared reward
THE SWEETNESS
Biquinho Pepper
Biquinho peppers bring the unexpected.
Small, bright, and almost playful in appearance, they carry a sweet, citrusy, lightly smoky character with minimal heat.
They soften the intensity of the sauce — adding floral notes and a roundness that makes the heat more complex, not just aggressive.
THE HEAT
Târgu Mureș Pepper
A Transylvanian heirloom with real character.
The Târgu Mureș pepper brings immediate, cayenne-level heat — sharp, direct, and unmistakable.
Traditionally used for paprika, it carries a rich, slightly nutty depth that holds up through fermentation.
This is where the fire comes from.
TIME & TRANSFORMATION
Lacto-Fermented
The chillies are fermented using a 2.5% salt ratio — a natural process that develops depth, complexity, and stability.
After fermentation, the mash is blended and finished with champagne vinegar.
We tried other vinegars. Many of them.
Champagne was the one that stayed — lifting the sauce with a sharper, more refined acidity that cuts through the heat without overpowering it.
WHAT THIS IS
This isn’t a mass-market hot sauce. It’s a limited, small-batch release built from:
Years of iteration // Carefully selected peppers
A community-grown harvest // A trusted production partnership
When it’s gone, it’s gone.