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HEAT LEVEL: MEDIUM
Bright, Fresh, Zingy Green Chiles in Aged House Vinegar Hot Sauce Very Spicy Try on: Seafood, Ceviche, Morning Eggs, Pork Tacos. Add to ceviches for that wow impact, or your favorite seafood and chicken. The brightness of this Hot Sauce also counters High Fat foods - think eggs, avocado, pork - spectacularly.
How it tastes
Made with
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Buy it with
Two more small-batch sauces to try alongside this one. Uncheck anything you don’t want.
Hot sauce of the month club
If Chechare - Green Chiles in Aged House Vinegar is your speed, tell us that once and stop hunting. Set your heat level, the flavors you want, and the food you actually cook. Then a real person picks 1, 2 or 3 small-batch bottles for you every month.
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About the maker
Mexican hot sauces from Brooklyn, created by chef Julio Mina and Diana Kuan and born at their Williamsburg restaurant, Cantina Royal.
Every sauce gets its heat from real chiles, never extract. Tomasa, made with charred manzano and habanero, was featured on Hot Ones, and the lineup also includes the everyday Yaya, Chechare with green chiles in aged vinegar, smoky-sweet tamarind Tamaulipeka, turmeric and tarragon Resilience, and Morita, a bourbon maple reaper sauce.
Garlic
Seafood
Eggs
Pork Tacos
Chicken