Pineapple Mango Papaya Peach Strawberry — 9 weeks fermented into a bold, velvety hot sauce that sings tropical sunshine and then hits you with unapologetic heat.
What’s inside
Ripe pineapple, mango, papaya, peach and strawberries — slow-fermented for 9 weeks to build deep, complex fruitiness and natural tang.
Santa Fe and yellow bell peppers for body and a savory, peppery backbone.
Habaneros and Carolina Reaper for fierce, vibrant heat that lingers.
Carrots, red onion and garlic for sweetness and savory depth.
Apple cider vinegar and sea salt to balance and preserve.
Tasting notes
Color & texture: A rich golden-orange, thicker pour that clings to food.
Flavor: Lush, layered tropical fruit up front — pineapple bright, mango and papaya silky, peach and strawberry adding sweet-fruity complexity.
Finish: The fruit gives way to a pepper-forward midpalate from Santa Fe peppers, then the Habanero, Death Spiral and Carolina Reaper deliver a sustained, lively burn that stays with you.
Heat level: 5/5 🌶️🌶️🌶️🌶️🌶️ — serious heat for those who want to feel it, not just taste it.
Best uses
Glaze for grilled shrimp, fish or chicken — the sauce caramelizes into a spicy-sweet crust.
Stir into mayo or yogurt for a bold sandwich spread or dip.
Spoon over tacos, grilled pineapple, or roasted veggies to add tropical brightness and long-lasting heat.
A daring finish for fruit-forward desserts like grilled peaches or grilled pineapple with a drizzle.
Why you'll love it This sauce is fermented for real depth, not just tossed together. It balances genuine tropical sweetness with savory pepper body and a sustained, enthusiastic kick from Habanero and Reaper—perfect for anyone who loves flavor first and wants heat that announces itself.
Rodger & Cherie’s Fermented Hot Sauce — pour boldly.
Pineapple Mango Papaya Peach Strawberry — 9 weeks fermented into a bold, velvety hot sauce that sings tropical sunshine and then hits you with unapologetic heat.
What’s inside
Ripe pineapple, mango, papaya, peach and strawberries — slow-fermented for 9 weeks to build deep, complex fruitiness and natural tang.
Santa Fe and yellow bell peppers for body and a savory, peppery backbone.
Habaneros and Carolina Reaper for fierce, vibrant heat that lingers.
Carrots, red onion and garlic for sweetness and savory depth.
Apple cider vinegar and sea salt to balance and preserve.
Tasting notes
Color & texture: A rich golden-orange, thicker pour that clings to food.
Flavor: Lush, layered tropical fruit up front — pineapple bright, mango and papaya silky, peach and strawberry adding sweet-fruity complexity.
Finish: The fruit gives way to a pepper-forward midpalate from Santa Fe peppers, then the Habanero, Death Spiral and Carolina Reaper deliver a sustained, lively burn that stays with you.
Heat level: 5/5 🌶️🌶️🌶️🌶️🌶️ — serious heat for those who want to feel it, not just taste it.
Best uses
Glaze for grilled shrimp, fish or chicken — the sauce caramelizes into a spicy-sweet crust.
Stir into mayo or yogurt for a bold sandwich spread or dip.
Spoon over tacos, grilled pineapple, or roasted veggies to add tropical brightness and long-lasting heat.
A daring finish for fruit-forward desserts like grilled peaches or grilled pineapple with a drizzle.
Why you'll love it This sauce is fermented for real depth, not just tossed together. It balances genuine tropical sweetness with savory pepper body and a sustained, enthusiastic kick from Habanero and Reaper—perfect for anyone who loves flavor first and wants heat that announces itself.
Rodger & Cherie’s Fermented Hot Sauce — pour boldly.
