A rich red color and ketchup-y texture, this sauce is spicy, peppery and perfectly briny—we put it on anything and everything. Its flavor is tomato forward, with a wonderful savory base of fish sauce and alliums like onions and garlic and subtle sweetness from maple syrup. Bright ginger, lime and white vinegar keep it balanced and the vegetal heal of jalapeño pepper. And this hot version of the stuff has a higher concentration of jalapeño, with a heat the blooms on the tongue. It’s like nothing we’ve tasted. It can take the place of a ketchup, hot sauce and barbecue sauce to be your go-to sandwich condiment.
She had just caught a rockfish and decided to cook it up right then and there in the boat’s tiny galley using a few flavorings she had on hand—like tomato paste, lime, fish sauce, pickle brine, maple syrup and Thai chilies. After mastering the ratios, she debuted the sauce in stores summer of 2018.
We test everything we sell. Here’s how we’d use this.
Slather on burgers, sandwich and tacos and pour atop grilled seafood and chicken. It adds a welcome kick of flavor and depth to simple noodle and rice dishes as well as queso and other creamy dips—the heat and acidity will compliment the richness.
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