Chef Edward Lee's hot sauce. Inspired by the Sambals of Southeast Asia, starts with a fermented chili paste layered with flavors that pull from the umami elements of Asia to the sweet and smoky notes of the American South. Best of both worlds.Put it on anything where you want a spicy, savory umami kick.
7 FL. OZ.
Made in the USA
Contains: Anchovies, soybeans, wheat
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