Myri peppers fermented in vinegar for weeks. Then blended with a touch of salt. This process intensifies the heat, leaving behind a kick of fire on your palate.
— OR —
Myri peppers, Vinegar, Salt.
Our Jalapeños are smoked over wood, then pickled in vinegar and garlic. These steps and simple ingredients work together to marry the heat and flavor, resulting in this masterpiece.
Our OG pepper sauce has an explosive taste. The mustard, relish and vinegar are subtle allowing for the Scotch bonnet’s heat to release through.