Our mildest, most easygoing sauce.
We start by blending and fermenting fresh carrots, garlic, onion, and celery with:
Red Fresno peppers (2,500–10,000 SHU) 
Red Brazilian peppers (5,000–30,000 SHU) 
After a 30-day fermentation, we finish it with a smooth, sweet yellow peach purée.
The result? A perfectly balanced mix of savory and sweet with just a gentle kick—easy to love and hard to put down.
Goes on just about everything.