A unique version of the classic Calabrian spicy sauce with a Vermont farm twist. Made with roasted Trenchers farm grown eggplants, sweet and hot Basque peppers, fresh herbs, and balsamic vinegar. Perfect for pasta, as a dipping sauce for bread or a spread for sandwiches. Make a delicious lasagna or bake eggs in this sauce for a rich Italian shakshuka! Medium/+ on the Vermont spicy scale.
Keep frozen or thaw and use within a few days.
