Scorpion Koji Hot Sauce

About this sauce

Your favorite hot sauce, hotter. A 10/10 hot sauce built on fermented Trinidad Scorpion peppers, toasted rice koji, aged sherry vinegar from Jerez, and smoked Spanish paprika. Trinidad Scorpion peppers sit between 1.2 and 2 million Scoville units. That's roughly ten times hotter than a habanero. Lacto-fermented for three weeks, then folded into the same paella-method base as IL MIG+: dried rice koji toasted in olive oil, caramelized onion and garlic, smoked paprika and coriander seeds, aged sherry vinegar, blended and emulsified until it pours like silk. This isn't an extract bomb. It's a real fermented sauce that happens to be very hot.

Ingredients

As printed on the bottle

Scorpion Pepper Puree (Scorpion Peppers, salt), Sherry Vinegar, Water, Onion, Garlic, Olive Oil, Rice Koji (rice, Aspergillus oryzae), Smoked Paprika, Salt, Coriander Seeds. Always check the label on your bottle for the ingredient and

Peppers detected automatically

• Paprika
• Trinidad Scorpion

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