What is fermented hot sauce?
Fermented hot sauce is made by letting chiles ferment in a salt brine, where natural lactic-acid bacteria develop deeper, tangier, more complex flavor than simply cooking chiles with vinegar. All Tasty's Ferments sauces start as a fermented chile brine and stay unpasteurized, so that character stays alive in the bottle.
How hot are Tasty's Ferments sauces?
From mellow to meltdown, on our 1–10 heat scale:
- Poblano & Chill — mild to medium (4/10)
- Tempt Me Tomatillo — mild to medium (4/10)
- Mighty Morrita — medium, smoky (6/10)
- Madame Jeanette — hot (8/10)
- Mango Meltdown — extra hot, Carolina Reaper (10/10)
Which sauce should I try first?
Start with Poblano & Chill or Tempt Me Tomatillo (both 4/10) if you like flavor over fire, Mighty Morrita (6/10) if you love smoky chipotle-style depth, and save Mango Meltdown (10/10, Carolina Reaper) for real chili-heads.
What do I put each sauce on?
Poblano & Chill: tacos, eggs, grilled vegetables, quesadillas and rice bowls. Tempt Me Tomatillo: tacos, grilled fish, chilaquiles and avocado toast. Mighty Morrita: BBQ, beans, stews, marinades and breakfast burritos. Madame Jeanette: roast chicken, rice dishes, seafood and sandwiches. Mango Meltdown: wings, pizza, glazes and marinades.
How big is a bottle?
Every Tasty's Ferments sauce comes in a 148 ml (5 fl oz) bottle.
Why unpasteurized, and how should I store it?
Pasteurization kills the live cultures that make fermented sauce special. Keep unopened bottles in a cool place; once opened, refrigerate and use within 4 weeks.
Where are the sauces made?
In Barcelona, Spain — small batches fermented and bottled by Tasty's Ferments, a brand of Red Thread Food Group SL, with recipes inspired by Mexican cooking.
Where do you ship?
We ship from Barcelona across Spain and Europe. Full details, carriers and free-shipping thresholds are in our shipping policy.
Do you sell wholesale to shops and restaurants?
Yes — for wholesale enquiries, email hola@redthreadfoodgroup.com or visit our contact page.
What's coming next?
A recipes section, a guide to every chili we use, and — yes — a comic. Stay tasty.