Passionfruit Hot Sauce 150mL
Each element in this hot sauce was given time to lacto-ferment separately before being blended with Lirah (QLD) apple cider vinegar to bring the pH down enough to halt any active fermentation.
We used a combination of misty gem and panama passionfruits for this batch (September 2023), their sweet yolky yellow pulp proving a welcome treat after a few consecutive difficult growing seasons. As such, this batch fermented quickly and mingled well with the habanero, birds’ eye and long red chillies over a two-week period.
There’s no added sugar, thickeners, stabilisers, gums. Its complex sourness and bite is perfect to cut through fatty meats, oysters, or rich sauteed mushrooms with butter and herbs. Creamy pasta. Cheese toasties and pepperoni pizza. Use it in a bloody mary, or pour it over rice and beans.
Each element in this hot sauce was given time to lacto-ferment separately before being blended with Lirah (QLD) apple cider vinegar to bring the pH down enough to halt any active fermentation.
We used a combination of misty gem and panama passionfruits for this batch (September 2023), their sweet yolky yellow pulp proving a welcome treat after a few consecutive difficult growing seasons. As such, this batch fermented quickly and mingled well with the habanero, birds’ eye and long red chillies over a two-week period.
There’s no added sugar, thickeners, stabilisers, gums. Its complex sourness and bite is perfect to cut through fatty meats, oysters, or rich sauteed mushrooms with butter and herbs. Creamy pasta. Cheese toasties and pepperoni pizza. Use it in a bloody mary, or pour it over rice and beans.
Each element in this hot sauce was given time to lacto-ferment separately before being blended with Lirah (QLD) apple cider vinegar to bring the pH down enough to halt any active fermentation.
We used a combination of misty gem and panama passionfruits for this batch (September 2023), their sweet yolky yellow pulp proving a welcome treat after a few consecutive difficult growing seasons. As such, this batch fermented quickly and mingled well with the habanero, birds’ eye and long red chillies over a two-week period.
There’s no added sugar, thickeners, stabilisers, gums. Its complex sourness and bite is perfect to cut through fatty meats, oysters, or rich sauteed mushrooms with butter and herbs. Creamy pasta. Cheese toasties and pepperoni pizza. Use it in a bloody mary, or pour it over rice and beans.