SPICY TRIO - 200ml x 3 pack

1.     ‘Mothership’ Hot Sauce – So this picante is 3572 days at the time of writing (03/05). What started as a simple fermented chilli is now a ʻperennial fermentʼ whereby it gets added to and taken from throughout the year. Constantly evolving she is now made up of an array of 30 + varieties of local organic fruit + vegetables, a plethora of herbs, plus gets an annual boost of local rocoto and serrano chillies. Water comes from kunanyi, sea salt from the east coast and there’s a little apple cider vinegar to stabalise. Sheʼs the inoculant and the base note bringing depth, complexity and spice. Plan is to keep her going for as long as Iʼm around and hopefully beyond. It has moderate heat and layer upon layer of complexity built from the diversity of ingredients and the age of the ferment. I use her on everything; from rice and tacos to eggs and oysters. I also use it as the starter for pretty much every wild ferment I make.  

      Ingredients – wild fermented; chilli (6 x varieties), organic seasonal fruits, vegetables + herbs (x 30+), spring water, raw apple vinegar, sea salt.

2.    Barrel Aged Picante – The base is the ‘mothership’ with last summerʼs garden haul of red rocoto chillies fermented for 11 months then blended with homemade chilli vinegar and preserved lemon (meyer + Lisbon). Once combined, the salsa then spent 6 months in a whiskey barrel to mellow and develop. Hot and complex. It’s a great all rounder to spice up anything and everything. Really suited to adding layers of zingy flavour to things like braises and curries, finishing stir frys or cutting through fattier roasts like pork or chicken. Also great with oysters. 

Ingredients – organic rocoto chilli, ‘mothership’ (organic, seasonal, fruits, vegetables and herbs x 30+), preserved lemon (meyer + Lisbon), spring water (kunanyi), raw chilli vinegar, sea salt.

3. Green Crock Chilli - This punchy little number is comprised of 15 varieties of organically grown chilli by ‘my guy’ in the Huon (sugar rush peach, aji limon, aji amarillo, spaghetti, fantasy white, Brazilian starfish, jokito, reaper, Tassie devil,  rio grande, ngalaha beast, ngalaha beast caramel, red rocoto, blonde rocoto, yellow rocoto) fermented for 11 months with nothing more than Tasman sea salt and water from kunanyi. Itʼs been finished with a little oolong kombucha vinegar. Spicy, fruity, complex, balanced and zingy. Use as you would a Tobasco, think; fried eggs, Bloody Maryʼs, tacos.. you name it.

Ingredients – wild fermented organic chillies (x 15 varieties), spring water, oolong kombucha vinegar, sea salt