FERMENTED CHILLI KETCHUP
Our ketchup uses Aussie tomatoes, and apples to thicken the sauce (no nasty xanthan gum here). We add fermented chilli pulp (lovingly preserved from our sriracha-making process) to give it some kick, and a little sugar (not too much - most commercial tomato sauces use more than 20% sugar - ours uses less than half of that) to balance the flavour.
We reckon it’s the sauce you won’t want to eat snags without.
Tomatos, apple cider vinegar, onions, water, apples, brown sugar,
fermented chilli paste, salt, vegetable oil, cloves, coriander, ginger
Gluten, dairy, nut & soy free.
Vegan & vegetarian