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Coffee, chocolate, and heat all blend together in this Mole-style lacto fermented hot sauce. It's the perfect addition to chili, on roast chicken, or with black beans. Haxan Ferments start with cold brew coffee from Seattle’s Broadcast Coffee and bitter cacao nibs from Indi Chocolate. Tomatoes, jalapenos, and a medley of dry peppers are added to the mix and fermented for about a month. The sauce is finished with apple cider vinegar and local wildflower honey. Rich and warm.
Medium heat
Vegetarian and gluten free
4 oz
Ingredients: tomato, jalapeno, dried peppers, onion, cacao nibs, golden raisins, coffee, apple cider vinegar, water, garlic, honey, salt, spices
