Exp 002: Buffalo Fresno

About this sauce

Limited edition, experimental batch! We're always looking for ways to incorporate more fresh ingredients into our sauces, and this past summer we snagged a bunch of beautiful sweet corn from Sidhu Farms in Puyallup. I love the combo of corn, miso, and butter, and set about trying to incorporate that into a sauce. A sister sauce to Exp 003: Coconut Curry. We fermented corn alongside local fresno and Korean hot peppers and carrots, combined with organic white miso, and then finished it with organic ghee and a splash of vinegar. The resulting sauce is like a funky Buffalo sauce. I love it as a popcorn topping (corn on corn!), on burgers, and of course on chicken. Mild-medium Vegetarian and gluten free 4 oz Shelf stable for 1 year until opened, will last another 1 year after opening with refrigeration Ingredients: peppers, corn, carrot, white miso (contains soy), white vinegar, organic ghee (contains dairy), water

Ingredients

As printed on the bottle

peppers, corn, carrot, white miso (contains soy), white vinegar, organic ghee (contains dairy), water

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