Red Nai Nai Sauce

Since jalapeños are not spicy in NYC, I had to adapt my mother's recipe in order for me to even attempt to make it when I lived in Brooklyn. This version of Nai Nai sauce uses a blend of dried red chiles which lend to its smoky flavor. We recommend this flavor to folks who love eating hot sauce because they enjoy the mouth on fire sensation.

Ingredients

• Red Fresno Chiles and a blend of dried red peppers (including chile de árbol)
  
• Organic Garlic
• Organic Distilled White Vinegar
• Anchovy Fish Sauce (anchovies, sea salt, sugar, syrup)
  
• Organic Cane Sugar.

Allergens: Fish (anchovies)

Shake well before use. Refrigerate after opening.

About Nai Nai Sauce

Nai Nai Sauce is slowly made in small batches with deep love and attention. Just as my mother made it, the ingredients are intentionally picked and handled with care. Every clove of the many pounds of garlic that goes into each batch is washed, dried and peeled by hand. Cooked slowly over a few days to ensure a lovely consistency and depth of flavor, Nai Nai Sauce is tangy, garlicky, sweet, sour, and of course spicy. 

Nai Nai Sauce has been used as a condiment, dip, marinade, bbq sauce, meat seasoning, glaze, wet batter, hot sauce, and more. Please share with us how you like to eat Nai Nai Sauce!