These fermented sauce get’s it’s tangy flavor through good old-fashioned lacto-fermentation.  Once we submerged the organic red habaneros in the saltwater brine along with flavorful garlic, then we let the fermentation begin! As the microbes eat the natural sugars in the habanero (yes! they have sugar!), they’ll produce lactic acid.  This will make the habanero and the brine nice and sour and extend their shelf life as well. 

We blend all the umami into a sauce and pack them in glass jars to deliver to your table!