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How the cold Hudson Valley became home to the hottest peppers and sauces
Hot sauce lovers and makers have their pick of peppers here
Julie Baumgardner
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Hot peppers have become a phenomenon across the country, and the Hudson Valley. In the region, hot sauce makers like Richard Rajkumar, creator of Ram s Valley Hot Sauce and owner of Ram s Valley Food in Kingston, goes through 3,000 to 4,000 locally grown hot peppers a year for his 500-strong product line of hot sauces, spices and condiments. He won’t divulge his grower, though.visionandimagination.com/Getty Images
After the cold, precipitous winter the Hudson Valley saw this year, it’s hard to imagine that the region’s hottest literally, in this case vegetable is a chili that is thought to originate in Mexico and thrives in the global south. From the jalapeño to the habanero, Carolina reapers and ghosts, our shale, slate, and limestone-laden terrain has proven to be welcome ground for these punchy