Our sriracha sauce starts with a selection of birds-eye and long red cayenne chillies, picked to order from a farm in Bundaberg, Queensland. We add locally-sourced garlic, and then the seven-day ferment (our secret weapon) begins. We remove the skin and seeds (and save them - they are an integral ingredient of our fermented chili ketchup) and add apple cider vinegar, made by our mates at Gaga's, using apples from Billabong Organics in Yarrawalla, Victoria. Finally, we add a little sugar (just a little) to round it all out. 

The resulting sauce is pretty special (if we do say so ourselves)… no ‘capsicum spray’ heat - just a deep, rich flavour and a spice that lingers. 

Filtered water, long red cayenne peppers, apple cider vinegar, red bird s eye chilli, garlic, brown sugar, sea salt.

Gluten, dairy, nut & soy free.

Vegan & vegetarian.

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