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.