Hot Sauce by Me & My Veg Mouth
lacto-fermented hot sauces made with scotch bonnet peppers, thanks to our friend's harvest! In the Scoville heat scale, our native labuyo hits a maximum of 100,000 heat units. The scotch bonnet hits a maximum of 350,000 heat units. So this tiny jar packs serious heat and swag. It's lacto-fermented so it's also loaded with probiotics for beneficial gut flora. Our first batch comes blended with ripe pineapples as a nod to the scotch bonnet pepper's Carribean roots.