Sweet and faintly burnt on the front of the tongue, smoke behind it, and heat that waits until you have swallowed.
Every chile smoked before it goes in the jar, then three weeks under a salt brine, then blended with pineapple caramelized until the edges go dark and a ripe mango raw. The fruit goes in at the blender rather than the ferment, which is why it still tastes like fruit: twenty days of lactobacillus would have eaten that sugar and taken the caramel with it.
Contains no declared allergens.