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Flavorful Heat

 



Flavorful Heat 

At JJ Fire, we firmly believe that it is always flavor first, heat second hence the slogan "Flavorful Heat". Even with our hottest sauces, flavor is always the priority.

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Premium Ingredients

Great flavor starts with the best ingredients. That’s why we use only high-quality, all-natural chilies, fresh spices, and carefully selected ingredients in our artisan chili products. We source as locally as possible and even have suppliers who grow just for us!

No Artificial Preservatives

We believe in keeping it real. Our artisan chili products are made with all-natural ingredients, free from artificial preservatives, colors, or flavors. Our sauces all come out around 3.5pH, meaning unopened bottles are shelf stable for at least 12 months. Once opened, store in the fridge for up to another 18 months. 

Unique Flavors

We blend tradition with innovation to create artisan chili products that are more than just spicy—they’re packed with bold, unique flavors. Our sauces are crafted using innovative techniques to bring out the perfect balance of heat and taste. From smoky and tangy to sweet and fiery, every bottle is a flavor experience like no other.


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What are Fermented Hot Sauces?

  Fermented hot sauces are crafted using a natural fermentation process that enhances the flavor and depth of the chilies. By allowing the chilies to ferment over time, the sauces develop complex, tangy, and umami-rich notes that elevate any dish. The key to long shelf life of fermented sauces is creating a saline environment which inhibits all bad bacteria, but allows lactobacillus to thrive. These bacteria eat the natural sugars in the fresh ingredients and convert the solution into lactic acid. JJ Fire sauces use a 2.5% brine solution (25g salt per 1 liter water). 

Our sauces are pasteurized - essentially cooking the sauce at a minimum of 180°F or 82°C for at least 10 minutes.  Pasteurization significantly increases shelf life by killing unwanted bacteria and allowing for longer storage without refrigeration. It also improves food safety by eliminating potential pathogens, and can help maintain a more consistent flavor profile by halting the fermentation process.