Wow is a pepper party in a bottle and a sauce I've been perfecting since I started growing peppers. A gorgeous medley of the year's harvest all fermented together, then aged and milled to remove all the seeds leaving behind the most amazing aromatic pepper sauce. The results do vary slightly from year to year but I've got it down to an art now. For the pepper connoisseurs, you'll find many types of peppers from mild to superhot and of many pepper species annum, chinense, baccatum, pubescens, and a few wild species.
Similar to Tobasco in consistency and style but with flavor that still makes us say Wow every time. Without any added ingredients other than salt and a splash of vinegar you can really appreciate the wonderful thing that is fermented peppers.
Great in cocktails, oysters, stews, pasta, potatoes, curries, eggs etc. As a cooking ingredient to add that fermented flavour to other sauces such as bbq, queso, honey, mustard. A couple of drops to your wing sauce will take it to another level.
HEAT 3.5/ 5
INGREDIENTS: *FERMENTED CHILES, DISTILLED VINEGAR, CELTIC SEA SALT