This recipe is based on a sauce (Lost Recipe) we created in 2020 that the recipe was misplaced until this was created but certainty still remains elusive. Nevertheless, the sauce has been captured and bottled. We believe it is Ghost pepper based with hints of vinegar and pineapple in the initial mash ferment. Then on blend maybe Italian roasting peppers, onions and pears were smoked with cherry wood put in the pot with raisins reconstituted with Flor de Cana rum and copiuous amounts of garlic. Then possibly lemon, lime and mango juices were added to get the desired consistancy before pasturizing and bottling. Either way the finished product is smokey, slightly sweet with an upfront heat that lingers but is not over powering. We like to make spice mayo for tater tots and fries with it.