Made from yellow Manzano chiles, which are native to South America. These chiles however were sourced from the Alhambra farmers market along with a handful of red onion and cilantro, fermented with sea salt for 2 weeks, then blended with a touch of cane vinegar.

Manzano chiles have black seeds, which when blended up give the hot sauce a beautiful speckled look. Manzanos are 'medium-spicy', somewhere around a serrano or a chile de àrbol, however significantly fruitier.

Put a dab on your eggs, in your taco or to add heat and spice to any dish! This hot sauce is also full of probiotics as it's lacto-fermented, which also means it should stay refrigerated.