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This sauce is a love letter to our summers spent camping. Growing up in Northwestern Ontario, it was Quetico, Neys, and Algonquin Park. We tried to bottle the feeling. Something that pairs equally with breakfast sandwiches, hot dogs and fresh caught fish.
Crafted with Scotch Bonnet peppers, dates, malt vinegar, smoked paprika, maple syrup and sea salt.
A nostalgic taste with medium heat, this one is perfect for all of your outdoor adventures.
DISTILLED VINEGAR, RED PEPPER, ONION, JALAPEÑO, DATES, MAPLE SYRUP, SCOTCH BONNET, LIGHT OLIVE OIL, GARLIC, CHIPOTLES IN ADOBO (CHIPOTLE PEPPERS, WATER, TOMATO PUREE, VINEGAR, SALT, SUGAR, GARLIC, CANOLA OIL), MALT VINEGAR, SEA SALT, SMOKED PAPRIKA