J'ai L'doua 2025

Here's our fermented hot sauce that pays homage to the hot sauce we all started with, Tabasco. It's a simple recipe of super hot peppers fermented for 4 months, blended with garlic, white wine vinegar, apple cider vinegar, salt and a little xanthan gum to keep them from separating.

This years edition of our 3 year anniversary is composed of 43 different peppers from our first summer harvest, and all our pepper producers all from Quebec.

Heat level: 9,11/10

Ingredients: Fermented Hot Peppers (Big Mama Mustard, 7 Pot Primo Yellow, Naga Brain Chocolate, 7 Pot Bubblegum, Red Savina, Dragon Breath, Mutant X, Trinidad Moruga Scorpion Red, Genghis Khan Brain, Apocalypse Chocolate, 7 Pot Chocolate, 7 Pot Jonah, Carolina Reaper Yellow, Yellow Habanero, Orange Habanero, Chocolate Habanero, Scotch Bonnet, Cayenne, Chocolate Bhut Jolokia, Mango Aji, Pineapple Aji, Red Bhut Jolokia, White Bhut Jolokia, Mini White Habanero, Jay Peach Ghost, Peach Carolina Reaper, Yellow Trinidad Moruga Scorpion, Peter Pepper, Cherry Bomb, 7 Pot Madballz, Sugar Rush Bell White, Long Tailed Scorpion Yellow, Red Carolina Reaper, Big Sun Habanero, Death Spiral, Murupi White, Brown Rocoto, Sugar Rush Bell Peach, Espelette, Aji Charapita, Primotalii Chocolate, Water, Salt), Apple Cider Vinegar, White Wine Vinegar, Roasted Garlic, Xanthan Gum.

150mL