 could pair well with vanilla ice cream desserts or cocktails, which sounds crazy. But we got some local peaches and plums and black cherries to pair well with these ahi peppers. And part of our cooking procedure is that we have to pasteurize the hot sauces and bring them up to 180 degrees. So we added the fruit towards the end, but getting towards the latter half of the bottling, the sauce began to really foam up. We've had that before, but like not to this