Hot Sauce Explorer
Generated single whole ripe pear on a gray tabletop
Locally generated from published details; not a photograph of the premises or packaging.

Goshenhoppen Run Farm — Hot Sauce in Greater Philadelphia, PA

Philadelphia hot sauce guide

The contact page lists Goshenhoppen Run Farm / Fraktured Sauce at 1151 Faust Road, Perkiomenville, PA 18074. The our story page says Goshenhoppen Run is a family-run farm in southeast Pennsylvania. The farm says all pepper mash is aged for a minimum of one year, often longer. Haunted Harvest OBLIVION is described as the one and only super hot sauce in the line.

  • The contact page lists Goshenhoppen Run Farm / Fraktured Sauce.
  • The same page lists 1151 Faust Road, Perkiomenville, PA 18074.
  • The our story page says the farm sits about 25 miles northwest of Philadelphia in the historic Old Goshenhoppen region.
  • The contact page lists hours of operation of M-F 8:00 to 5:00pm.
  • The our story page says Goshenhoppen Run is a family-run farm in southeast Pennsylvania.
  • The same page says the farm crafts farm-to-bottle hot sauces, hot relishes and raw hot honey using peppers grown on the farm.
  • The same page says that back in 2012 the family decided to grow its own peppers.
  • The same page says a few years passed before the first bottles were sold.
  • The same page says the farm is named for Old Goshenhoppen Run, the original name of the creek bordering its southern edge.
  • The same page says fermentation and long aging create a deeply flavorful pepper mash with smooth, rounded heat.
  • The same page calls Old Gosh the classic aged pepper sauce.
  • The same page says Fraktured Sauce starts with the same mash and heads in all sorts of fun directions.
  • The same page says the farm started beekeeping.
  • The same page says its sauces have earned national recognition from the Scovie and Screaming Mimi Awards.
  • The same page is signed The Geverd Family.
  • The same page gives the mission as grow mindfully, make creatively.
  • The process section on the product page says peppers are harvested, then ground into mash.
  • The same page says mash is fermented and aged using a dry-salt method, not brine.
  • The same page says all pepper mash is aged for a minimum of one year, often longer.
  • The same page says the natural body created through aging eliminates the need for gums or fillers.
  • The FireHaus Garlic page says it is made with premium-aged jalapeño mash, fresh garlic, and smoky chipotle.
  • FireHaus Garlic lists a regular price of $10.00 USD.
  • The same page lists a size of 5 fl oz.
  • The same page calls it one of the original flagship sauces.
  • FireHaus Garlic with Habanero lists a regular price of $10.00 USD.
  • The Haunted Harvest page says it combines winter squash, apple cider, chipotle and fresh ground spices with premium-aged jalapeño mash.
  • The same page says it is the original sauce of the Haunted Harvest Trilogy.
  • The Haunted Harvest with Ghost Pepper page says it took home a Scovie Award in 2020 and a Screaming Mimi in 2019.
  • The same page lists ghost peppers added to premium-aged habanero and jalapeño mashes.
  • The Haunted Harvest OBLIVION page lists premium aged Carolina reaper and habanero mashes.
  • Haunted Harvest OBLIVION lists a regular price of $14.00 USD.
  • The Pipicha Verde page lists premium-aged green jalapeño mash, tomatillo, and garlic scapes.
  • The same page says Pipicha is an aromatic herb with sharp citrus-mint flavor.
  • The Twisted Ginger page lists baby ginger, carrots, and premium-aged habanero and jalapeño pepper mashes.
  • The Hot Shiitake page lists red jalapeño mash and smoked Reaper pepper with shiitake mushroom, tomato and spices.
  • The same page says one Reaper pepper goes in every bottle.
  • The Nice Pear page says it starts sweet and smooth with jammy pears, warm spices, and a splash of rum.
  • The Sumac Daddy page lists red jalapeño mash, cauliflower and red onion with lemon, honey, and sumac.
  • The Pickle Dilly page lists green jalapeño mash with fresh cucumber, garlic, dill, and classic pickle spices.
  • The Old Gosh Cayenne & Jalapeno page says it is grown, fermented, and aged on the Pennsylvania farm.
  • The Old Gosh Habanero & Jalapeño page lists habanero and jalapeño.
  • The Hot Honey page says wildflower honey is infused with Scotch Bonnet and habanero peppers in a slow, low-temperature process.
  • The same page lists a size of 12 oz.
  • The recipes page lists a Spicy Tartar Sauce built off the Pickle Dilly Sauce.
  • The same page lists a FireHaus Garlic Aioli made with the FireHaus Garlic Sauce.

FAQ

Where can I buy Goshenhoppen Run Farm?

The contact page lists 1151 Faust Road, Perkiomenville, PA 18074. The our story page says the farm sits about 25 miles northwest of Philadelphia in the historic Old Goshenhoppen region.

What peppers does Goshenhoppen Run Farm use?

The Haunted Harvest OBLIVION page lists premium aged Carolina reaper and habanero mashes. The Hot Shiitake page lists red jalapeño mash and smoked Reaper pepper. The Pickle Dilly page lists green jalapeño mash.

What should I order at Goshenhoppen Run Farm?

The documented signature sauce is FireHaus Garlic.

Related