Dingo Sauce Co.'s signature sauce - the Super Hot Sriracha.
Caysan, red Jalapeno, ghost and scorpion chiles are slow fermented with garlic, sugar and salt for 4-6 weeks to build up the characteristic sweet, sour and salty flavour of sriracha. Extra punch comes from the superhot chiles in this blend, blowing out the heat level of this Sriracha.
Dingo Sauces are hand-made with WA harvested chillies, in small batches.
Ingredients: Chile, Sugar, Vinegar, Garlic, Salt.