Ramp Hot Sauce: Spring's Boldest Flavor, Bottled

Ramps are among the first wild foods to emerge in spring, and their season is as short as it is celebrated. With a bold, garlicky bite, these wild alliums inspire chefs and foragers alike. While ramps can be cultivated, many are still foraged from the woods—so we always stress the importance of sustainable harvesting to protect these plants for seasons to come.

This fiery Ramp Hot Sauce was developed by Stratos Georgedakis, our in-house hot sauce specialist, whose creations have become some of our most flavorful and sought-after condiments. It’s part of an ongoing collaboration with Liz Neumark, who shares a passion for hot sauce and seasonal preservation. Together, they’ve created a punchy, versatile recipe that captures the spirit of spring in a bottle.

It’s part of the Katchkie Pantry—a collection of handcrafted condiments made with ingredients grown or foraged with care, and preserved with purpose.

GP Ramp Hot Sauce

Yield: 2 quarts

Ingredients

672 g ramps, cleaned and chopped
450 g jalapeño, stem removed and chopped
100 g habanero, stem removed and chopped
34 g salt
650 g distilled white vinegar

Procedure

Combine all ingredients in a blender and blend at high speed until smooth.
Store refrigerated in an airtight container.

Suggestions for Use

Add a few drops to eggs, tacos, roasted sweet potatoes, or grilled meats. Try stirring it into aioli or using it as a fiery finish for soups and stews. Find more ways to use it in our Cooking with Katchkie cookbook!