With a decade of experience crafting in small batches, Jojo’s Sriracha has established itself as the gold standard in it’s category. Their sriracha has been featured in the James Beard awarded FoodCurated, on The Cooking Channel and in the documentary, Sriracha.
Founder Jolene (Jojo) Collins says, “I’m learning that great things take time. Over the last two seasons we’ve tested the viability of the bourbon barrels as well as longer fermentation times. Barrel fermentation feels like the next big step forward for us and we’re really proud of what we’ve made.”
Use as a marinade for steak, shrimp or chicken. Dollop into your favorite ramen. Add a pinch to your Bloody Mary for great flavor and spice!
Spice level: medium
Ingredients: organic red pueblo chili peppers, organic apple cider vinegar, organic garlic, sea salt and organic coconut palm sugar.
Every Jojo’s product is all natural, non-gmo and preservative free. Here’s how we make it:
- Chili peppers are ground in small batches with organic garlic, sea salt and a touch of organic coconut palm sugar to prepare them for their lacto fermentation process.
- After fermentation, each batch gets a splash of organic vinegar before being pureed. Jojo uses the entire pepper so she needs an industrial vitamix blender to get a smooth and hearty texture.
- From there, each batch is heated and poured one jar at a time by hand. so far her little sister (also her first employee) is the best at this part.
- Each jar is hand-labeled and no two batches are ever the same. And we think that's pretty damn cool.
