Exp 002: Miso Fresno Corn

Limited edition, experimental batch! We're always looking for ways to incorporate more fresh ingredients into our sauces, and this past summer we snagged a bunch of beautiful sweet corn from Sidhu Farms in Puyallup. I love the combo of corn, miso, and butter, and set about trying to incorporate that into a sauce. A sister sauce to Exp 003: Coconut Curry.  We fermented corn alongside local fresno and Korean hot peppers and carrots, combined with organic white miso, and then finished it with organic ghee and a splash of vinegar. The resulting sauce is like a funky Buffalo sauce. I love it as a popcorn topping (corn on corn!), on burgers, and of course on chicken.  Mild-medium Vegetarian and gluten free 4 oz Shelf stable for 1 year until opened, will last another 1 year after opening with refrigeration Ingredients: peppers, corn, carrot, white miso (contains soy), white vinegar, organic ghee (contains dairy), water