Hot Drops
3 sauces
Jala Pasilla
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A lacto-fermented green sauce from Sonoma County made with fresh jalapeños and charred poblano, rounded out with white onion and garlic. The charring lends a mellow smokiness while the ferment adds tangy depth. Heat Level: Mild Ingredients: Jalapeños, Poblano Peppers, Water, Vinegar, Onions, Garlic, and Xanthan Gum. Sodium: 0 5 oz
Friqué Piqué
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Pique is a traditional style of fiery condiment originating in Puerto Rico, generally made with whole peppers fermented in vinegar. This version, made in small batches in Sonoma, starts with a fermented pepper brine and gets its heat from puréed Árbol and Pequin chiles alongside the classic vinegar tang. Heat Level: Hot Ingredients: Pepper Brine, Vinegar, Water, Carrots, Salt, Rice Vinegar, Garlic, Onions, Chile De Arbol, Black Pepper, Pequin Chilis. Sodium: not listed 5 oz
Not Sauce
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A hot sauce for people who don't like hot stuff. Not Sauce is made with sweet peppers, carrots, onions, and vinegar for a classic hot sauce taste, safe for even the mildest palates. Heat Level: None/Mild Ingredients: Sweet Peppers, Water, Carrots, White Vinegar, Onions, Garlic, Salt, and Xanthan Gum. Sodium: Not listed 5 oz