cure the chilly-willies.
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.
Every batch is slightly different. Not sure whether it's because of a slightly younger ferment, or a different ratio of spices, but this batch is super fresh and sweet and kind of tastes like dill pickles. No idea why to be honest, but that is what is so exciting about fermentation. What fun we have....!
jalapeños, water, salt, garlic, black pepper, coriander seeds, apple cider vinegar, xanthan gum
100% gluten free