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Spice market: Feel the burn with these Brooklyn hot sauces

for The Brooklyn Paper
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Looking for a little extra heat during these frosty winter days? Spice up your life with some Brooklyn-brewed hot sauces. Just how many variations on the mouth-searing condiment can one borough cook up? You might be surprised!

JoJo’s Sriracha

Not the ubiquitous stuff with the rooster on it — this small-batch take on the sauce is made right here, using local and mostly organic ingredients, by Park Slope heat-seeker Jolene Collins.

Available at By Brooklyn [261 Smith St. at Degraw Street in Cobble Hill, (718) 643–0606, www.bybrooklyn.com].

Brooklyn Grange

It does not get much more local than this — Brooklyn Grange’s hot sauce is made with heirloom hot peppers grown on its rooftop farm at Brooklyn Navy Yard, with a flavor that changes depending on the harvest and the season.

Available online at With Love, From Brooklyn (www.withlovefrombrooklyn.com).

Pinata

For those who like a little sweet to balance out the spicy, this take on the genre from a Brooklyn Heights husband and wife team mixes pineapple and habanero peppers for a one-two punch. The couple have it made in their native Florida, but is mostly distributed around their neighborhood, where it is a fixture at several local restaurant tables.

Available at Stinky Bklyn [261 Smith St. at Degraw Street in Carroll Gardens, (718) 596–2873, www.stinkybklyn.com].

Queen Majesty

Boerum Hill-based hot-head Erica Diehl is a regular fixture at the Smorgasburg market with her spicy condiments. Cooked up in Red Hook, both flavors of her Queen Majesty pepper sauces are made with a twist — one with tequila and lime, the other with ginger root.

Available at By Brooklyn [261 Smith St. at Degraw Street in Cobble Hill, (718) 643–0606, www.bybrooklyn.com].

Sunny Bang Private Label

Fort Greene chef Sunny Bang claims his “probiotic” hot sauce, which ferments for two weeks and utilizes vinegar made by a Benedictine monk, helps replenish beneficial bacteria in your gut. It is also great on eggs.

Available at Greene Grape Provisions [765 Fulton St. between S. Portland Avenue and S. Oxford Street in Fort Greene, (718) 233–2700].

Bacchanal Pepper Sauce

Sonya Samuel fires up her Caribbean-style pepper sauce in Bushwick. Named after the Caribbean term for a fete, her blend includes a tropical mix of scotch bonnet peppers, pineapple, papaya, chilies, and spices.

Available at By Brooklyn [261 Smith St. at Degraw Street in Cobble Hill, (718) 643–0606, www.bybrooklyn.com].

Updated 10:54 am, February 21, 2014
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