Made with love…
and tons of hot peppers.
It’s been said that it takes just one 7-Pot pepper to spice seven pots of stew. It hails from the Caribbean island of Trinidad. Depending on the variety, 7-Pot peppers can have a Scoville rating of between 1-1.8 million scoville units. They rank among some of the hottest chile peppers in the world. 7-Pot peppers definitely bring the heat, but what makes them unique, is that they’re also packed with flavor. Beneath the heat you can taste notes of tropical sweetness, and nutty, earthy undertones.
To make our sauce we use an all-natural, lacto-fermentation process. This magical method gives the different varieties of 7-Pot peppers, and other natural ingredients weeks to comingle and harmonize. And we don’t use vinegar, so there’s no overpowering vinegar taste to detract from the heat and flavor of the fresh peppers and other good stuff.
As much as possible, we strive to source our ingredients locally. It means a lot to us to know from whom we’re buying. That’s why we work with several local growers who keep our fermentation vessels full of the best produce possible.
Water, tomato paste, onion, red bell pepper, 7-Pot pepper, Moruga Scorpion pepper, shallots, garlic, salt, spices, xanthan gum.