🌶️ Our Philosaucy

Welcome to our sauces page!

Below you will find a description of the various sauces. We list some recommended usages but really the sauces are very versatile and can be used to accompany many different dishes. The green sauces are based on a variety of ferments, such as serranos and jalapeños, and sometimes (salsa verdish) also tomatillos. The yellow/orange sauces are based on a ferment of habaneros and carrots, and are spicier (except the "Very Not" sauce).

Sauces have low pH and are pasteurized for longer shef life.

Always refrigerate after opening.

The Selection:

• The Reds: purity. The purest of all reds is Hell Broth, a two-ingrediant sauce: red peppers (typiucally, Thai bird-eye or Fresno) and slat, nothing else (not even water), patiently fermented for two months or more. It's three-ingrediant cousin Bitches Brew is the sameˆ with aged balsamic added. In addition to deep crimson color, the thick, rich, sweet balsamic vinager adds a certain je ne sais qua (if what don't speak French and ask me what that means, I don't know). 

• Very Hot: spicy Indian-inspired sauce, based on a ferment of  habaneros and carrots with fresh pineapple and ginger. Flavored with potent selection of spices. Add to any Indian dish, or drizzle over grilled chicken.

• Very Not: it's non-spicy cousin, based on fresh pineapple,  ginger, and lemon juice.  With a potent selection of spices but not hot at all! Use with your favorite Indian dish to add curry flavor without the heat.

• Orange sauces: a variety of sauces, based on a ferment of habaneros and carrots with fresh pineapple or mangoes. Blended with an eclectic selection of spices. Works great with chicken tacos. For a surprising flavor drip over fresh mozzarella!

• Salsa Verdish: our take on the Mexican classic: a ferment of jalapeños and tomatillos (not serranos - the label is wrong), with freshly squeezed lime juice and herbs. A cilantro-free version is available (labeled "with basil"). Use anywhere you would use salsa!

• Roasted poblanos: a ferment of, well... roasted poblanos and tamari shouyu. Finished with fresh herb (some with shallots).  Very nice on grills fish/veggies, or in splashed liberally into a soup. 

• Pickle sauce: as the name suggests, fermented cucumbers in a jar or bottle. The ferment usually includes spicy peppers (serranos or habaneros) but a non-spicy version is also available. Perfect on a burger or wherever you might enjoy a pickle! 

• 野火（のび）和風ソース。獅子等と柚子ジュースにハーブ。