🌶️ Our Philosaucy

Welcome to our sauces page!

In the tabs you will find a description of our recent sauces. The selection changes continuously and we never make the same sauce twice; it is our goal to learn and improve! A few "principals" are listed below, but bear in mind that 

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

Always refrigerate after opening.

The Guidelines:

• The Reds: purity. The reds are (typically) very simple: potent red peppers (such as Thai birds eye or piquin) are fermented with salt only. No fruits are added, which slows down the fermentation process (typically takes 3 months). Often finished with aged balsamic vinegar. In addition to deep crimson color, the thick, rich, sweet balsamic vinegar adds a certain je ne sais qua (if you don't speak French and wonder what that means, I don't know). 

• The Oranges: a variety of sauces, based on a ferment of habaneros with fresh fruits, typically a combination of pineapple, mangoes, and carrots. Processed with fresh fruits and an eclectic selection of spices. Works great with chicken tacos. For a surprising flavor drip over fresh mozzarella!

• The Greens: our take on the Mexican classic: a ferment of jalapeños or Serranos and tomatillos, with freshly squeezed lime juice and herbs. A cilantro-free version is available. Use anywhere you would use salsa!

• 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。