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Paulman Acre Fermented Garlic is a hot, umami flavor bomb of fermented garlic and lacto-fermented Caribbean peppers (Red Savina, Scotch bonnet and habanero) with bell pepper, shallots and agave. First released in Paulman Acre’s Micro Batch series in spring 2019, it sold out so fast that it earned a place in the core line.
It took second place for hot specialty chile sauces at the 2024 Scovie Awards. Try it on burgers, pizza, eggs, hash browns and tacos. Paulman Acre is Tim Paulman’s brand, started in 2014 when he left the tech industry, and it’s made at California Hot Sauce Solutions in Oceanside, California, which he co-founded in 2018.
Size: 5 fl oz
How it tastes
Made with
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Hot sauce of the month club
If Fermented Garlic 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.
Reviews
About the maker
Fermented and fruit-forward hot sauces handcrafted in small batches in Oceanside, California.
Paulman Acre’s sauces are full of character: Grilled Nopales, Fermented Garlic, Electric Pumpkin, Smoke a Peach and Don’t Pear the Reaper, plus Calexico and Mexicali sauces named for the border towns. Tim Paulman also co-founded California Hot Sauce Solutions, and his collaborations with J’s Small Batch are in the shop too. Half the range is mild.
What hot actually means
30,000–350,000 SHU on the SCOVILLED scale. Habanero territory: heat that lingers, with room left for flavor.
Newer to heat? Start with medium instead.
Scotch bonnet
Habanero
Garlic
Burgers
Pizza
Eggs
Tacos
