Meet the team of Common Loon Kitchen & Grocery: Elizabeth Bowman, Adam Romney, and Wes Whitehead.

"We believe that delicious and healthy eating begins with seasonal products, cultivated on a small-scale, by real people."

My dear friend, the lovely Elizabeth Bowman, manages the Alta Dena Farmers Market (Wednesdays from 3-7pm) and is just such a wonderful human being. Last month, she invited me to the Common Loon End of Summer Cookout in the DataPop studios courtyard of Culver City.

What made this popup so great -- other than the food, of course -- is this team's ability to naturally create a fun and relaxed environment, with communal tables, and a backyard-barbeque-feel; as if all the guests were old friends meeting each other once again. Joyful. A family reunion, of sorts. It was truly something special.

Wes, the head chef of Common Loon and owner of Stovetop Catering, was kind enough to send us his incredibly addictive and deliciously amazing hot sauce recipe!

Common Loon Hot Sauce

ingredients:

3/4lb Chayenne pepper
1/4lb (3-4 large peppers) Hungarian wax peppers
2 Serrano peppers
1 Piquin, Jalapeno or other hot pepper
1 medium brown onion
1 medium carrot
2 cloves garlic
½ small bell pepper
1 medium apple
~1 tbsp salt
1-2 tsp black pepper
2 cups vinegar
2-4 cups water (enough to cover solids)

directions:

Core and quarter apple. Rough chop remaining solids. Place all solids in a large nonreactive pot. Pour in vinegar and water (should be just covered). Bring to a boil and reduce heat. Simmer for 45mins to 1hr or until well reduced and all solids cooked through. Allow to cool until it can be safely handled. Remove apples and puree mixture in food processor or blender. Strain to remove remaining solids. Bottle and refrigerate for a day or so to allow flavors to fully combine. Enjoy!

Serving size: about 1 quart

Prep time: 10-15mins

Total time: 2 ½ - 3hrs