
In the sauces you will find only regional ingredients:
Peppers from my own garden, honey from the beekeeper next door (these
bees are not fed with sugar water in order to accomplish greater yield),
garlic from the farmer's market. All of this adds up to an individual
character which can't be found in any customary sauce. Each of my
products, every new batch is a limited edition.
What do I do? How do I do it?
Just like growing the chilies I make sure not to use artificial additives when making the sauces. I’m using rainwater for watering the plants and selected organic fertilizers for growth and flowering.
