Coffee and chocolate and heat, all together in this very loosely inspired Mole-style lacto fermented hot sauce. So good added to chili, on roast chicken, or with black beans. We start with cold brew coffee from Seattle’s Broadcast Coffee and bitter cacao nibs from Indi Chocolate. Tomatoes, jalapenos, and a medley of dry peppers are added to the mix and fermented for about a month. The sauce is finished with our in-house apple cider vinegar and local wildflower honey. Rich and warm.
Vegetarian and gluten-free
Shelf stable for 1 year until opened, will last another 1 year after opening with refrigeration
Comes to us from Häxan Ferments (Seattle) via Walla Walla Food Hub. Häxan Ferments is owned and operated by Jessica Huszar. With her background as a molecular biologist, Jessica has always been drawn to complex cooking projects and fermentation. In 2018, she founded Häxan Hot Sauce, working to bring her fermented hot sauce to Seattle using the same techniques she developed in her home kitchen.
Haxan Ferments is dedicated to making unique, culinary-driven condiments. We work closely with local farmers to source the best ingredients we can find in the PNW. We use natural fermentation to capture and preserve our fresh ingredients at peak flavor while also transforming them into something unique. Driven by flavor first and foremost, our hot sauces are made with unique and fresh ingredients, expertly balanced to complement all your favorite foods with a range of heat levels. Our vinegar is flavorful with full-bodied acidity, ready for dipping, dressing, and drizzling.