This is our mildest hot sauce, but it doesn’t need a ton of heat to make your meals special. This sauce is my favorite to use with eggs. It also makes a great marinade for salmon, and can even be mixed with a bit of olive oil for a spicy salad dressing. A bright and tangy take on a salsa verde, we ferment tomatillos, poblano peppers, a touch of jalapeno for kick, and green apples together, finishing with lime juice and white vinegar.
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.