This fermented hot sauce develops layers of heat, acid, and natural umami through slow chili fermentation. Each variation — from smoky to fruity — reveals how salt, sugar, and time reshape flavor chemistry.

A flexible no-pectin jam system thickened with chia or starch—works with any fruit plus savory and spicy variants. Learn rustic vs. glossy textures, smart sweetener swaps, and fast, reliable set times.

This Sriracha experiment explores two paths—fermented and quick-cooked—to balance chili heat with garlic sweetness and tangy acidity. The result is a bold, glossy sauce that’s alive with flavor and heat chemistry.

This creamy jalapeño sauce captures taco-truck nostalgia through vegetable emulsification instead of dairy. The result is a silky, spicy-bright emulsion that clings to tacos, seafood, and grilled vegetables.

This BBQ Sauce Matrix decodes the chemistry of sweet, sour, and smoky balance. Whether you go classic, mustard-based, or fruit-forward, reduction transforms ingredients into a thick, glossy sauce with engineered flavor harmony.