Jalapeño-Stangel Essig

Our chilli stem vinegar is made by using a by-product that is often overlooked but contains tons of flavor: chili stems. Jalapeños are lacto-fermented over several weeks in preparation of our jalapeno hot sauce. During this time they produce a spicy and sour brine that is absorbed by the stems. These stems, once removed, are slowly infused into raw apple cider vinegar over a period of months. The resulting infusion is spicy, sour, and packed with flavor. Use the vinegar to add zing to sauces and dressings or brighten stews and soups. Our tip: adding a few dashes to your bloody mary will bring it to the next level.