CaJohn selects only the finest chiles for his signature line of purees. Ground fresh from the fields, they are blended with distilled vinegar. Citric acid and Vitamin C are added to preserve color, then bottled immediately.
The result is a minimum of 80 percent chili solids, more than four times the content of most hot sauces. These purees are wonderful for inclusion in your culinary creations, or you can use them to create sauces of your own design. Their use is limited only by your imagination. From CaJohn's kitchen to yours, enjoy.
Fatalii peppers are thought to have developed in southern and central Africa. It has a fruity citrus flavor comparable to habanero peppers from which is thought it may have evolved from.
