Curry Leaf Sauce

This fermented sauce captures the essence of the curry leaf, used in Indian and Thai cuisine. It has a bitter, acerbic, yet delicious flavor.

Heat level: 5/10

Ingredients: a blend of C. chinense, C. annuum, and C. baccatum peppers, water, apple cider vinegar, carrots, salt, sweet onions, garlic, Indian curry leaves (M. koenigii)