Owners Tim Wilcox and Caroline Pam start by blending fully ripened ghost peppers, red chilies, and habanero peppers grown on their own certified organic farm in Sunderland, MA. They grind this blend with organic garlic, sugar, and salt and allow to ferment for 4-10 days, depending on the ambient temperature. After fermentation, the pepper mash is heated and passed through a food mill to remove all of the skins and seeds. Then they cook it with vinegar and bottle it. Kitchen Garden's Organic Ghost Pepper Sriracha Sauce is sealed and shelf-stable, but should be refrigerated after opening.