Day of the Dead
2 sauces
Peach Bonnet Reaper
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A blend of peaches, tomatillos, carrots, and onions, with plenty of tangy lime juice, and a mixture of Scotch Bonnet and Red Carolina Reaper for a solid kick. Heat Level: Extra Hot Ingredients: Distilled Vinegar, Scotch Bonnet Pepper Mash (scotch bonnet peppers, vinegar), Tomatillos (tomatillos, water, salt, citric acid), Water, Carolina Reaper Purée (carolina reapers, vinegar), Peaches (peaches, water, pear juice concentrate, ascorbic acid [vitamin c], to protect color, citric acid), Garlic, Lime Juice, Red Onions, Carrot Powder, Coconut Sugar, Brown Sugar, Granulated Garlic, Kosher Salt, Xanthan Gum, Onion Powder, Dry Oregano, Paprika. Sodium: 135 mg 5 oz
Baja Arbol Sola
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A unique combination of Arbol and Pequin Peppers [to be continued] Heat Level: Medium Ingredients: Water, Distilled Vinegar, Annatto Seeds, Garlic, Sugar, Chili De Arbol Peppers, Dried Pequin Peppers, Seasoned Salt (salt, garlic, modified corn starch, sugar, parsley, natural flavor, and extractives of carrot [for color]), Carrot Powder, Cayenne Pepper, Dried Oregano, Peppercorns (black peppercorns, white peppercorns, allspice, pink peppercorns, green peppercorns), Xanthan Gum, Kosher Salt, Granulated Garlic, Onion Powder, Cumin, Paprika, Ground Cloves. Sodium: 115 mg 5 oz