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.
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Smoked Jalapeños, Garlic, Salt.
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.
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.