Huli Huli
Hawaii. 1955. Ernest Morgado grills chicken over kiawe wood, basting it with a sauce of soy, ginger, pineapple juice, and mirin. The workers turn the birds on makeshift grills over open flame—huli, huli—and something extraordinary happens. Sweet lacquer. Smoke. Caramelization. That roadside tradition became the island's most beloved grilling ritual, and the inspiration for the worlds first Huli Huli Hot Sauce.
Fermented Hawaiian peppers (180+ days) with pineapple, ginger, soy, smoked habanero. Sweet and savory in equal measure. The pineapple caramelizes on the grill. The habanero reminds you this is hot sauce, not marinade. The kind of sauce that makes you forget everything else on the table.
Hawaii
Fermented birdseye peppers, sherry vinegar, sun-dried tomato, charred pineapple, cold pressed sunflower oil, *organic cane sugar, rice wine vinegar, onion, soy sauce, ginger, sea salt, garlic, flax seeds.