Mapalm BBQ was introduced in our second year and has become our signature barbecue sauce with a base of tomatoes, chocolate habanero peppers and maple syrup.
In 2017, we grew some chocolate bubble gum peppers, so we updated the recipe to add in their blazing heat with undertones of sweet black cherry. In 2018, we combined our Buzz BBQ with Mapalm BBQ for our final recipe. We use own beefsteak and roma tomatoes blended with dark maple syrup from the neighbour’s farm, black coffee and molasses into a perfect balance of sweet and smoky barbecue.
Chocolate ghost peppers start the fire with a hint of sweet fruitiness, and the creeper heat from the red and chocolate bubble gum peppers bring it to the next level about 3 seconds in. Then, we thicken the sauce with a mixed habanero mash so it really sticks and keeps the burn going. Mapalm BBQ is an intense heat, but it’s so good, you know you’re going back for more.
Very Hot heat level
100+10% is another recipe we’ve been tweaking since our second year, and is built around a base of limes, bosc pears and coconut water.
It’s a deliciously-fresh tasting combination. At least for a second or two, ‘cause 100+10% will hit you like you crossed the blue line looking down at the puck. Ghost peppers are the first to drop the gloves, then a mix of scorpion peppers clear the benches and the habanero mash throws down for the goalie fight. All in your mouth.
The heat level is absolutely brutal, but the flavour is light and subtle enough to use anywhere you need extra fire. It even works in a vinaigrette for explosive salads!
Y’know the fresh, ozone smell in the air when the thunderstorm pauses, and the sun breaks through for a few seconds? Just before the hail starts?
That’s what this tastes like.
Extremely Hot heat level
Go Mango! is the first recipe we tried. Originally, it was a Reaper-based sauce, but for the 2016 batch we updated the recipe to use peach ghost and Bahamian goat peppers.
We added oranges, and crafted it as Tropikiller.
In 2017, we acquired some aji mango seeds so we updated again to our final recipe. We use aji mango peppers as the base for medium heat and a vanilla mango flavour, add goat peppers to up the ante on heat with elements of peach and mandarin orange and finish with yellow ghost peppers for their extra hot sweet heat.
Blend that with mangoes, oranges, ginger and apple cider vinegar and you get a versatile sauce that compliments any stir fry, works in wraps or as a burger topper and is an awesome marinade.
Medium-Hot heat level
Angry Gander is one of our original recipes, and we’ve been refining it since the beginning. We build around a base of carrots, garlic and ginger then mix with cane sugar, sea salt and malt vinegar for a sweet and salty profile not unlike a sriracha sauce.
Our first batch used ghost peppers, and we called it Sir Cha Cha. We used devil’s brain and red brain strain peppers in our second batch, so we called it Bad Ideas. People kept telling us it was “F’n good”, so we put the “F” in “good” for our next batch and called it Go-F-Od.
We reverted to ghost peppers for our final recipe and settled on the name Angry Gander ‘cause this sauce is much like the Canada Goose in that it seems nice on the surface but is actually pretty savage. This sauce is extremely versatile and it can take any dish to the next level. If you wanna give your mouth a party, try it on poutine!
Medium Hot heat level
Appleogies is a newer recipe for us, but both batches we’ve made so far have come out above expectations. We used Granny Smith apples for our Applecalype batch, and it came out tasting really crisp and snappy.
Our new property in Mapleton came with a mature McIntosh apple tree in the yard, so we were able to grow our own apples for our second batch!
Canada’s national apple has a milder flavour than Granny Smith, so we added limes to keep that crisp bite. We use a blend of yellow ghost and yellow reaper peppers for fire with aji mango peppers to smooth out the heat.
The result is a well-balanced sauce that adds just a hint of tart apple and a respectable burn to any dish. It’s subtle enough to sit in the background with most meals, but it will pop out to the forefront if you pair it with something like kielbasa.
Medium heat level