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Snake Oil Hot Sauce


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Fish peppers, popular among African cooks who brought them to the Mid-Atlantic, were a nearly forgotten crop until Spike learned about them from food historian William Woys Weaver and encouraged local farmers to cultivate the seeds. Denzel Mitchell, then of 5 Seeds Farm, was the first to heed Spike’s call, bringing a case of the spicy red heirloom peppers to Woodberry Kitchen in 2009, which became Snake Oil Batch No. 1.

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Woodberry Kitchen strives to unearth and restore the culinary traditions that define and sustain the Mid-Atlantic. We hope that the production of Snake Oil hot sauce, made with fish peppers grown on family farms in Maryland and Pennsylvania, will contribute to the agricultural diversity of our region.