Jalapeño #PurpleThai

Purple bell peppers don't usually share a jar with jalapeños, but fermentation has a way of making unexpected combinations feel inevitable. Our Jalapeño #PurpleThai starts with Red River Valley jalapeños and locally sourced purple bells, slow-fermented alongside fragrant Thai basil using small-batch lacto-fermentation. As lactic acid bacteria do their work, the peppers deepen in complexity and the basil takes on a floral, almost herbal richness that fresh sauce can't replicate.

The heat arrives gently, medium and steady, carried on a current of tangy brightness that lingers just long enough to keep you reaching back in. Floral, grounding, and a little unexpected.

Layer it into a slow-braised roast, stir it through coconut rice, or use it as a finishing drizzle on grilled salmon. This is a fermented pepper sauce built for slow food moments.

Some magic just takes time.

At a glance

• Heat: Medium (jalapeño, ~2,500–8,000 SHU raw)
• Peppers: Red River Valley jalapeños and purple bell peppers
• Aromatics: Thai basil
• Fermentation: Small-batch lacto-fermentation
• Flavor: Floral and grounding with a tangy brightness
• Size: 5 fl oz
• Dietary: Vegan · Gluten-free
• Pairs with: Braised roast, coconut rice, grilled salmon