Made from a mix of habanero and sweet orange peppers grown on Kitchen Garden's 50-acre certified organic farm in Sunderland, MA. The chilies are fermented for seven days, then cooked and pureed. Owners Tim Wilcox and Caroline Pam start by selecting fully ripe organic peppers from their fields, which they grind 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 Habanero Sriracha Sauce is sealed and shelf-stable, but should be refrigerated after opening.