since moving production to her own tiny commercial kitchen in denver, jojo has been dying to show off the delicious flavors of beautiful colorado.
jojo ferments her peppers in small batches to bring the chiles to life. expect a bright, tangy flavor with medium heat and surprising depth. if you’ve never experienced the green chiles of the west, you’re in for a real treat. and if you have, well, welcome home.
jojo's sriracha is a labor of love. here's the process:
1. 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.
2. 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.
3. 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.
4. each jar is hand-labeled and stamped with a unique batch number. batches are typically 24-36 jars and unique to the variety of peppers we happen to be using. although the OG has a relatively consistent flavor, no two batches are ever the same. and we think that's pretty damn cool.
what does it taste like? jojo's tastes like sunshine on a summer day. it's a welcomed departure from the sugar-filled srirachas you might be used to. prepare your mouth to experience the wonders of fermented chili peppers, the irresistible punch of vinegar and the tingling, medium heat that keeps you coming back for more.
add jojo's to any food, drink or weird leftovers you pulled out of the back of the fridge and get ready for the 6th taste: awesomeness.
chili peppers (hand inspected / locally sourced in-season whenever possible)
6 oz round glass jar