Savage Sauces- Hawaiian Teriyaki
Savage Sacue founder Sean recalls travelling to Hawaii years and years ago and ate spam on rice covered in this stuff. Epic! They use naturally brewed soy sauce, Irish apple cider vinegar, pineapple juice, toasted sesame oil, pickled ginger and some spices. It's a marinade, stir fry sauce, salad dressing, BBQ sauce - good drizzled on veggies, rice, salmon, meat - pretty versatile.
Savage Sauces make unbelievable tasting sauces with all natural ingredients, no preservatives and a whole lot of love. Savage experiment with all kinds of techniques, ingredients and food cultures until they hit on a magic formula that delivers a huge flavour punch to liven up your taste buds!
This Fermented Sriracha is a Thai style chilli sauce that uses chillies, garlic, yellow pepper and ginger that are fermented for three weeks to create a unique funky flavour that is spicy but also a bit fruity, a bit sweet and has a decent bang of garlic too!!
Unlike other commercially produced sauces each bottle of Savage Sauces Fermented Sriracha contains over 50% red chillies. Because Savage use fermentation as part of their preservation process they also use way less vinegar.
The sauces is ready to eat! It's great with cheese (especially blue cheese), on top of eggs, a dash in soup, mixed with mayo, on top of a stir fry, in a sandwich, on chips, dip a toastie in it - add a dash to liven up stews and casseroles!