Made to order by a husband and wife team in Central Taiwan, this hot sauce from Taiwan reminds us a little of sriracha: it’s thick and almost completely smooth. On the nose, it leads with sweet chili, then expands to reveal an underlying, clean funk. On the palate, the sweetness for the pepper is almost fruity, with a touch of savory garlic just enough tongue-tickling vinegar tang to round things out and provide a refreshing note. There’s also a lingering heat that we love.
It’s produced by Ewe and Yishan of Mama Nyonya, a husband and wife team based in Central Taiwan. The recipe has been passed down from Ewe’s great grandmother, who prepared it daily for her family, and it now features garlic grown on Yishan’s family farm.
We test everything we sell. Here’s how we’d use this.
Swap this in for your favorite hot sauce, or anywhere you’d use Sriracha (both have similar body and natural sweetness). Try a few dashes on a creamy pile of scrambled eggs or on a breakfast sandwich with ham or bacon. And dabbed on a slice of pizza, this sauce can’t be beat.
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