Pocono Crazy - Plum & Red Jalapeno Hot Sauce

Pocono Crazy - Plum & Red Jalapeno Hot Sauce
$6.00

Pocono Crazy pushes a dark orchard profile without turning sweet or gimmicky. Ripe plum depth with fermented red-jalapeño brightness and a wine-like edge.

Pocono Crazy™ · Plum Red Jalapeno Hot Sauce

Ripe plum depth with fermented red-jalapeño brightness and a wine-like edge.

Pocono Crazy pushes a dark orchard profile without turning sweet or gimmicky.

Heat Level

Mild-MediumMild-Medium
MildInferno

Flavor Progression

OpeningDark Ripe Plum
MiddleFermented Red Jalapeño
FinishClean Tart Pepper Heat

Best With

Pork chops
tenderloin
or smoked sausage
roast chicken or turkey sandwiches

The Flavor Story

A dark orchard sauce that stays savory and pourable.

Pocono Crazy pushes a dark orchard profile without turning sweet or gimmicky. Ripe plum brings jammy depth and a wine-like edge, while fermented red jalapeno keeps the sauce bright, pepper-driven, and clean. The result is a smooth deep-red table sauce with gentle building heat for grilled pork, sausage, roast chicken, tacos, burgers, and sharp cheese.

Fully ripe plum gives the sauce depth without pushing it into jam, while vinegar and fermented jalapeño keep the finish clean. Smooth and distinctive, it works with pork, sausage, roast chicken, turkey sandwiches, tacos, quesadillas, burgers, and game.

Know Your Sauce

Ingredients, use, and care.

Ingredients

Fermented red peppers (red jalapenos, red bell peppers, garlic, water, kosher salt), plums, apple cider vinegar, red jalapeno peppers, distilled vinegar, garlic, cane sugar, lemon juice, kosher salt, water.

How to Use

Pork chops, tenderloin, or smoked sausage; roast chicken or turkey sandwiches; tacos, quesadillas, and burgers.

Storage

Refrigerate after opening. Shake well before use. Natural separation may occur.

Flavor Focus

Dark Ripe Plum opening, Fermented Red Jalapeño middle, and Clean Tart Pepper Heat finish.

Taste
Before
Burn™

“Use fully ripe dark plums. Strain after simmering for a clean pour. Keep final pH below 4.0 before bottling.”Chef Shawn · I Got Weck’d™ Brands