The second sauce and within the same category, we very much enjoyed wrapping our lips around the tips of these.
This versatile sauce can be found in sandwiches, stews and many other dishes. For PAMA’s interpretation of the classic Sriracha, they ferment red sweet peppers and garlic for several months. A real depth of flavour and millions of living microorganisms are the result of our slow fermentation. The Habanero chillies are grown especially to give the SUUR Sriracha the spicy punch, white wine vinegar and cane sugar round off the taste."
They also only use "rescued peppers" for their sauces, i.e. peppers that are not for sale because they are too small.
Fermentation against food waste!