Caysan and red Jalapeno chillies are slow fermented with garlic, sugar and salt for 4-6 weeks to give the characteristic sriracha sweet and sour flavour profile.
Following the blending and cooking process the resulting sauce is a balance of sweetness, salty, heat and sour.
Gluten Free, Vegan Friendly.
Heat: 6 / 10.
Made in Fremantle, Western Australia.