A Hand Crafted Hot Sauce that started with a bumper crop of fresh, gluten free, plant based, habanero peppers from a small victory garden in Dutchess County, New York which are certified dolphin safe. We learned that happy peppers make great hot sauce so all of our peppers are raised free range. Every afternoon we open the gate on the garden and the peppers are free to roam around the yard. Amazingly they are always back in place before it is time to shut the gate. Many experimental batches were blended and tested on our handpicked group of test victims, I mean subjects. (family, friends & co-workers) I would ask our participants

to ‘try this fresh slice of Hell’ as each batch was modified and presented for taste testing. This was a twist on the famous quote ‘Oh what fresh hell is this?’ and that is the inspiration for our first sauce’s name, Fresh Hell and our logo of the trident wielding habanero.

Expanding on our Fresh Hell Theme, and some influence of growing up in the ‘80s and hearing the Pina Colada song 4 million times, it seemed only fitting that that when we blended our first batch of pineapple habanero sauce we named it Pina~ Diablo.

Our third sauce is our peach habanero, Just Peachy. Named for my standard responses to the common question ‘how is your day going?’ to which is replied with full sarcastic drawl ‘just peachy’.

Our first three sauces are habanero based so I needed to brew something up that was a bit milder for

those not addicted to the effects of capsaicin. So I developed our green jalapeno based sauce,

Green Reaper,

which is blended with lime juice and zest that has a salsa Verde flavor profile with a kick. The Green Reaper wields a reaper’s scythe instead of our standard trident brandished by our habanero sauces.

Some of our test group felt that Green Reaper still had a bit too much zing so I caved and made the mildest sauce in our fleet, Cherry Pie, which is a blend of hot cherry peppers and cherries. We tried to get Ms. Cherry to carry the trident but she’s just not having it. She may be sweet but she carries a lot of attitude.

One year while picking up my starter plants for our garden I noticed that the

garden center had ghost pepper plants. After much self-debate I brought two plants home to see how they would do on the Pepper Ranch. The following fall we created what I had thought would be our hottest sauce, Give Up The Ghost, and if you grew up in the ‘80s the logo may remind you of something from your childhood.

So one day I tell a friend of mine that I make hot sauce and hooked him up with a few bottles. He then tells me he also grows hot peppers and brings me a mixed bag from his garden and I have to admit that there were a few varieties in the bag that I had never heard of. There were scotch bonnets, habaneros, Serrano, ghost and even Carolina reapers peppers but he also gave me a few I had to look up, Trinidad scorpion and dragon’s breath peppers. At the time the dragon’s breath was the world’s hottest pepper. Since then some maniac in a lab somewhere has invented something even hotter. I stored them in vinegar until I thought I was ready to make a sauce out of them. That was a new experience as I had never needed to wear a respirator while making hot sauce before. When I was cleaning up after brewing this new concoction I was trying to come up with a name for it as my daughter walked into the kitchen. Trying to stick with our fresh hell theme I asked her what the worst place in hell is called. The look on her face tells me that she thought I may have been having a mental episode. I asked again ‘what is the room in hell where they send the really bad people?’ and she said ‘Are you talking about the 7 th Circle of Hell?’ and I told her she just named the new sauce. I never intended to make a sauce this hot but there are some capsaicin addicts out there that loved it so I had to start growing Trinidad Scorpion and Carolina reaper peppers at our home Pepper Ranch. Our latest blend has chipotle, habanero, Trinidad scorpion and Carolina reaper peppers.

Give Up The Ghost and 7 th Circle of Hell are limited edition sauces because it is impossible to second source ghost, Carolina reaper or Trinidad scorpion peppers.

With our 8 th sauce I was trying to bridge the Scoville gap between our medium heat Green Reaper and fairly hot Just Peachy but I didn’t want to make just another medium heat boring cayenne pepper sauce that is nothing but glorified ketchup. I wanted to make something with a unique flavor that wasn’t over the top hot so we grew and used hot Portugal (long hot) peppers and blended them with an abundance of roasted garlic. Garlic’s Inferno immediately became my daughter’s favorite sauce and I’m having trouble keeping it in the fridge because while it ain’t $hit, she really does put it on everything.

We have developed what may be the best tasting, but absolutely not the hottest, sauce on Earth. We do not use artificial stabilizers so Shake Before Use and Refrigerate after opening.

The bulk of our hot sauce is produced with peppers from our own garden but as we are scaling up we will be buying additional produce through Adam’s Fairacre Farms which uses local farms and greenhouses.

We currently have six standard varieties that use hot cherry, jalapeno, hot Portugal and habanero peppers along with two limited edition sauces that use ghost, Carolina reaper and Trinidad Scorpion peppers.

In the future we may add a Carolina style barbeque sauce and possibly some dry rub seasoning blends.

Angry Uncle Mike’s Hot Sauce is an artisan hot sauce manufacturer that uses fresh green, yellow,
orange and red chilies in small batch production which may cause our hot sauce to vary slightly in heat and color from batch to batch.

People always ask ‘Are you really angry? You don’t look angry.’ And I tell them about getting habanero juice in my eye. I was telling my sister and brother-in-law the story, chock full of colorful expletives, about having to wash my eyeball. My niece had overheard the story, thought it was really funny, and made up a little song about it ‘Un-cle Mike is an An-gry man’. She even made up a little dance to go along with it. The guys at work thought that was hysterical and said that is what I had to name the company. So Angry Uncle Mike’s Hot Sauce was born.

Angry Uncle Mike’s Hot Sauce is not associated with any orchards, lemonades or anyone that manufactures shooting accessories.