Halved and brine-fermented hot peppers of various and many varieties. This may include Cayenne, Jalapeno, Habanero, Ghost, Scotch Bonnet, Peach Lighting, Aji Amarillo, Aji Limons, and others.

Because we use so many types of peppers, the brine is a meddling of all the hot flavors and its an incredible hot pepper vinegar-like brine that can be used to brine and marinate meats, top on cooked proteins, or splashed into a bloody mary!