Liza deGuia, whose James Beard Award-nominated Food Curated recently took us deep into the heart of a small-batch sriracha company in Brooklyn, now turns her attention to Sonya Samuel, hot-sauce-maker and owner of Bacchanal Pepper Sauce, which is (of course) made in Brooklyn. Samuel’s recipe combines tamarind, papaya, ginger, pineapple, and scotch bonnets with vinegar and allspice. Straight ahead, see how the hot stuff gets made.
