The first jar, and the one that started the line. It started as a cocktail. The chiles were already under brine on the counter while I was working out The Keala, a highball that chars pineapple rings in a dry pan before they reach the shaker. Standing over that pan it was obvious the same fruit belonged in the sauce, and the jar was days gone by then, so the pineapple went in at the blender because there was nowhere else left to put it.

It made three bottles. The rest stayed in the kitchen.