A rustic, fresh Amazonian sauce made with chopped cocona, red onion, charapita chilies, and sacha culantro. A lime juice and oil dressing keeps it juicy and glossy, with sharp acidity and clean heat. Serve it with defined pieces and its maceration juices.
14 min
Whole Amazonian chilis kept crunchy in a vinegar-and-salt brine with warm spices. High heat, sharp tang, and a subtle aroma of cinnamon and clove. This is a jar condiment—resting time is part of the flavor.
1460 minTurn what you find into an experience you can actually bring to your kitchen.
A medium-bodied Amazonian sauce: fruity, sharply tangy and seriously spicy, made with cocona cooked over a quick sauté of red onion and garlic. It is blended with Amazonian chili, lime and a splash of water until smooth, bright and lively. Built to wake up grilled meats and snacks.
15 min
