The Fermented Hot Sauces

Oak and Garlic

Green Chile, Straight Away

Salt and vinegar arriving together, garlic filling in underneath, heat on the first bite.

What it is

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. Acid leads and the heat lands on the first bite, and it pours thin enough to run down into the folds of a scramble instead of sitting on top of it.

In the order it arrives

  1. 1Salt and vinegar together
  2. 2Garlic, round and sweet
  3. 3Heat, on the first bite

Put it on

  • Eggs, in any form, which is what it was built for
  • Breakfast tacos
  • Roast potatoes
  • A bowl of beans
Heat
Hot. Dots rather than pours.
Body
Thin. Pours closer to a Louisiana table sauce.

Contains soy. May contain wheat/gluten, depending on brand.

Batches

Every jar, on the record

No batch of this one has been bottled yet. It is a recipe and an intention, and the first jar is the next step.