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San Pasilla - sauce piquante - hot sauce - Sauces piquantes-La Pimenterie
San Pasilla

San Pasilla

San Pasilla, born from the meeting of La Pimenterie and Piko Peppers. The incomparable smoky aroma of the Pasilla de Oaxaca, the heat of the Habanero, and the umami flavors of moromi. Somewhere between a mole negro and a Japanese BBQ sauce, its sweet and spicy depth captivates. A bold ode to the blending of traditions. Simply the best smoky sauce in the world!
€11,50 EUR
In stock

Contenant :  148 mL

77,70 €/L
Flavor profile
Scoville scale

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Ingredients
Allergens

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Nutritional value

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DÉCOUVREZ AUSSI

Oaxaca-Osaka Fusion

San Pasilla, born from the collaboration between La Pimenterie and Piko Peppers, marries the smoky intensity of the Oaxacan pasilla, the heat of the chocolate habanero, and the umami flavors of moromi and tamari.

Oaxaca Pasilla

The Pasilla de Oaxaca is a rare chili because it is extremely difficult to find without traveling there. Its unique characteristic is that it is gently smoked for over a week over a bed of Oaxacan aromatic herbs to develop a deep and incomparable smoky aroma.

20000

Tacos

Chicken

Meats

INGRÉDIENTS

Tamari sauce

Gluten-free soy sauce. We use it for its salty, umami flavor and its deeper taste compared to classic soy sauce, which pairs wonderfully with chili peppers. It provides intensity and aromatic richness.

Moromi

Moromi, a fermented paste derived from tamari production, brings umami richness and depth to sauces. Its slow fermentation develops complex aromas that bind spices and prolong warmth with roundness and balance.

Cocoa

It is used for its bitter, earthy, and slightly fruity taste. It adds an unexpected complexity to our sauces. We add it to create unique flavor profiles, often inspired by Mexican cuisine, revealing another facet of the chili.

PRODUCTEURS

QUÉBEC

Nos sauces sont entièrement cuisinées à Montréal, avec des piments soigneusement sélectionnés. Chaque bouteille incarne notre passion pour le goût vrai, le feu bien dosé et le respect du terroir. C’est notre façon de mettre en bouteille tout notre savoir-faire, un piment à la fois.