Across the spectrum of chile colors, the brown or “chocolate” varieties are the most rare, exotic and perhaps the most misunderstood.  They are pod for pod among the hottest of the colors in each cultivar.

Chiles (Chocolate 7-Pot, Chocolate Bhut Jolokia, Chocolate Habanero, Chocolate Scotch Bonnet, Trinidad Douglah), Distilled Vinegar, Apple Cider Vinegar, Garlic Powder, Salt, Cane Sugar, Lemon Extract, Spices.