Sasamat Sweet

The first sauce to hit the shelf. Homegrown carrots and beets are applewood-smoked and fermented with onions, ginger and various peppers (habanero, sugar rush, bell). Then I add a bit of honey, fresh lime juice and spices.

Peppers vary batch to batch and therefore so may the heat and flavour. Though I try to keep the heat at level 2 (clearly perceptible but not at all painful). Pour it on tacos, eggs, stir fry.