Saĺsa: Naga & Bonnet & Habanero

Our new Saĺsa is another experiment with tomatoes and hot peppers. This time we used a new ingredient for us – a fermented mash of super-hot peppers, among which the main part is the million-scoville Naga of Indian origin, West African cultivar Scotch Bonnet and its more famous Brazilian relative Habanero. The already traditional salty base, seasoned with black pepper and a dash of garlic creates a wonderful backdrop for bright and exceptionally hot fermented peppers, bursting with hundreds of flavors, fascinating and simply unique.