This a mash ferment of different green peppers. Hot Banana, Pablano, Mulato and Jalapeno were ground up along with sweet onion, bartlett pear, yellow mustard seed and anise seed thrown in then capped with salt. It was aged for 30 days then blended with nopalitos, tomatillo, sweet lime some fresh Mad Hatter and Datil peppers and cooked with apple juice, rice vinegar plus a little honey.  
 
It has mild heat up front that fades into tanginess with a savory finish. Great on eggs, sandwiches and nachos. 
 
Yeah, yeah the name was already crowded on the lable