#526 Saudeleur

Our newest and bluest sauce has a heart of steel, inspired by an ancient civilization in the South Pacific, this takes cues from there to the Caribbean, with subtle jerk-ish richness that gives elegant footing to this top-shelf number. The pride and process come through strongly, along with plenty of sharp heat, so don't miss this one!

Suggested pairings: fish tacos, bean pies, Carribean cuisine

7/10 heat

organic coconut water, lime juice, apple cider vinegar, steamed baby bananas,  Ogeechee River Gardens white ghost peppers & Jay’s peach ghost scorpion peppers, white grapefruit juice,  coconut milk, Gannon Organics Scotch bonnet peppers, lobed kudzu vine root, guanabana (soursop) pulp,  Greg x Sleve’s lime-infused Kosher salt, Sour Flower Vinegar cinnamon tamarind vinegar,  Spade & Clover baby ginger, Dragonfly Creek Farm Inchelium Red garlic, Ellie’s Best blue spirulina,  Fox Among Bears Maillard Salt (Maillard slow-baked: muscadine grapes, apples, candy cap mushroom,  cacao, yuzu, orange, turmeric, ginger, chanterelle mushrooms + pink Himalayan salt), alderwood smoked salt, Paradise Sea Salt ‘Lush Rainforest’ (Hawaiian sea salt blend, garlic, Hawaiian spirulina, parsley,  mamaki plant), Ohiyo Pepper Co. freeze-dried white ghost pepper powder, Heray Spice Alta Verapaz allspice, Billy’s Botanicals thyme, Burlap & Barrel Red River coriander, Wild Timur pepper, Wild Mountain cumin,  & Caribbean bay leaf, Diaspora Co. Kandyan cloves, Mallory O’Donnell’s mountain mint

5 fl oz/150 mL

Best by 10/10/2026