Why have one when you can have them all?
MILD- FERMENTED PINEAPPLE + MOUNTAIN PEPPER HS
A sensory experience. First it's sweet, then it's spicy, then your tongue goes numb. How exciting! This new summer-y hot sauce is a great mix with seafood. Marinating some prawns in it will make you go yum.
This is our take on a classic green hot sauce. Fermented until it gets nice and sour then blended with a smidge of ACV to keep it around for a little longer. But, as with most ferments the flavour will develop the longer you keep it. We don't put ours in the fridge 'coz we enjoy the flavour journey that this sauce offers as it continues to ferment.
HOT HOT HOT -FERMENTED HABERNASCO
This fermented habanero HS is the perfect thing for any thing. Bright red, (semi) burning hot and turbo on the garlic. It is perfect for asian dishes, where you might use Sriracha.