Scotch Bonnet Peppers, Yellow Peaches, Orange Cherry Tomatoes, Sweet Orange Peppers, White Peaches, Butternut Squash, Gypsy Peppers, Georgia Sweet Onions, Yellow Nectarines, Yellow Bell Peppers, Spring Water, San Marzano Tomatoes, White Soy Sauce, Chocolate Habanero Peppers, KS Peach Starkist Peppers, Acorn Squash, Ginger, Kosher Salt, Garlic, Habanero Peppers, Leeks, Shallots, Green Onions, Turmeric, Carrots, Sweet 100 Tomatoes, Hawaiian Black Salt, Coconut Aminos, White Balsamic Vinegar, Limes, Date Syrup, Columnar Basil, Citric Acid, Sumac, Tamarind, Aldo's Limes, Black Cardamom, Cardamom, Chocolate Mint, Black Pepper, Cloves, Ascorbic Acid, Xantham Gum, Demerara Sugar, Potassium Sorbate, Nutmeg

All of the peppers - except the Orange Habaneros - were grown in Tim's garden. Those Orange Habaneros along with the squashes and several more items came from Albright Farms in Baltimore County, Maryland. The carrots, scallions and ginger came from Martin Farms, also in Baltimore County. The sweet onions came from Shuman Farms in northern Georgia. Yellow peaches came from Drumheller's Orchard in Nelson County, Virginia, white peaches came from Ashton Farms in West Virginia and yellow nectarines, as well as a few yellow peaches and orange cherry tomatoes came from Reid's Orchard in Gettysburg, Pennsylvania.

The sauce was backsweetened with dried peaches from The Ugly Company, a buisness that buys blemished fruits from California farms destined for the garbage bin and “rescues” them, if you will.

LW50 is a blend of five batches, two started in late August, another in early October, another in late October and a final batch started in early November.

The large number of batches and ingredients is largely a result of Tim’s obsessive attempts to get the ripest peaches (or nectarines) possible.

His successes - or occasional lack thereof - led to some batches being almost entirely peaches with relatively few peppers, tomatoes or alliums and some batches having no peaches at all.

All of the batches were fermented an average of sixty days at 55°F with older batches then being kept at 41°F until blending.

All five batches were used in their entirety as each had something interesting to say. The final blend was thinned with a little spring water, acid adjusted with citric acid and backsweeted with dried peaches and date syrup. It was then slowly pasteurized at 136.5°F for 2.25 hours. It was finished with tiny amounts of xanthan gum for texture, ascorbic acid to preserve its color and potassium sorbate to prevent refermentation. It was not filtered or even strained; the small dark colored bits you see speckling the sauce are the aforementioned Ugly Company dried peaches.

This was a good first attempt but could be a lot better. There are a couple changes we would like to make going into next year: first, we will reduce the amount of green cardamom and tumeric; we were going for opulence but think those got a little excessive. Also we realized when we were blending that adding red peppers and red tomatoes to this edition was a mistake: it turned the color slightly brown.

Next year, we want to make an LW50 sauce with less spice, a brighter, more yellow color, and better overall focus, with cleaner pepper and peach-driven flavors.