Small-batch sauces charred over oak, simmered for fourteen hours, and jarred by hand. Built to wreck a boring dinner.
01 — Fire
Habaneros and vine tomatoes hit a bed of oak coals until the skins blister and split. That smoke is the backbone of every jar.
02 — Time
Low heat, no shortcuts. Sugars caramelize, the burn rounds out, and the flavor goes somewhere a quick cook can't reach.
03 — Hand
Six hundred jars per batch, sealed and signed in our kitchen. When a batch sells out, it's gone until the next fire.
01 / 04
Smoked habanero, fire-roasted tomato and a whisper of oak.
Pairs with: Tacos, fried eggs, anything off the grill
No gums, no “natural flavors”, no vinegar flood to stretch the batch. Every ingredient is traceable to a farm, a hive or a salt pan.
Yucatán, MX
Charred whole over oak until the skins split.
San Marzano, IT
Blistered for depth, never from concentrate.
Aomori, JP
Aged sixty days until sweet and jammy.
Hudson Valley, US
Raw, unfiltered, from one apiary.
St. Elizabeth, JM
Fruit-forward fire that blooms late.
Maldon, UK
The only thing we add for balance.
600 jars per flavor. Ships in recyclable glass within 48 hours. When it's gone, it's gone.
Smoked habanero, fire-roasted tomato and a whisper of oak.
Sixty-day black garlic folded into raw wildflower honey.
Ripe Alphonso mango crashing into scotch bonnet.
Chipotle, cacao nib and a shot of cold-brew coffee.
All four jars, one wooden crate, free shipping.
$49.00$59.00