We have always loved fermenting stuff. And chili. We love chili. What happens when you combine lacto-fermenting and chili? You get sauce! All our sauces go through a process of 3 months in anaerobic fermentation. The "BEST OF RED" does it with some medium toasted American oak. Louisiana style. But! Instead of the industry standard 17% chili, we have 80% chili in ours. The "GREEN HARVEST" does it together with some veggies and spices, to become a wonder of taste. None of them are deadly hot. Heat is not the goal here. Taste is! This far anyway. Maybe the future will see a tear inducing red sauce, based on Carolina Reaper? Maybe a mustard hotter than your worst wasabi nightmare? We are just in the beginning of this long journey. Hope you want to join!