Slow-smoked jalapeño chipotle transformed through 90 days of patient fermentation in small 10 gallon earth crocks. Rare spices are infused then removed, leaving only pure pepper, black Kona salt, and red wine vinegar. The result is a deep, velvety smoke with dark fruit undertones and layered complexity that lingers elegantly on the palate.
Heat: 2.5K–10K Scoville (Gentle warmth with profound flavor)
Profile: Smoky • Rich • Savory-sweet finish
Perfect on grilled meats, roasted vegetables, tacos, or stirred into sauces and stews. Each bottle is hand-filled, signed, and presented in a luxury gift box.
Next drop coming soon — join the waitlist to be first.
Slow-smoked jalapeño chipotle transformed through 90 days of patient fermentation in small 10 gallon earth crocks. Rare spices are infused then removed, leaving only pure pepper, black Kona salt, and red wine vinegar. The result is a deep, velvety smoke with dark fruit undertones and layered complexity that lingers elegantly on the palate.
Heat: 2.5K–10K Scoville (Gentle warmth with profound flavor)
Profile: Smoky • Rich • Savory-sweet finish
Perfect on grilled meats, roasted vegetables, tacos, or stirred into sauces and stews. Each bottle is hand-filled, signed, and presented in a luxury gift box.
Next drop coming soon — join the waitlist to be first.
How this Chipotle was made
Every bottle follows our 90-day process: 60 days slow fermentation at 60°F with rare spices, blended with black Kona salt and red wine vinegar, then rested 30 days. Hand-filled and personally signed.
Read the full process: https://www.essenceofsauce.com/how-essence-hot-sauce-is-made
