Salt and vinegar arriving together, garlic filling in underneath, heat on the first bite.
Serrano and jalapeño fermented two weeks with roughly four times the garlic a raw sauce could carry, then blended thin with distilled vinegar and a spoonful of white miso. Built as the opposite of the pineapple bottle on every axis: acid at the front instead of sugar, heat immediately instead of late, and thin enough to run into the folds of a scramble instead of sitting on top of it.
Contains soy. May contain wheat/gluten, depending on brand.
No batch of this one has been bottled yet. It is a recipe and an intention, and the first jar is the next step.