This tangy ferment features North America’s largest native fruit blended with organic heirloom peppers and our paw paw and apple vinegars. Splash it on seafood, barbecue chicken, and grilled onions for a fruity, fragrant lift with notes of mango and pineapple.
Some of the heirloom peppers in this hot sauce are aji amarillo chiles, native to Peru. Most of the hot peppers we eat are actually different breeds of the same species, so they taste somewhat similar. Aji amarillo comes from a separate branch of the chile pepper family tree. It boasts a sunny and subtly fruity flavor, and the golden color is a nice match for blended paw paw fruit.