This is the original and most famous, New Zealand hot chilli sauce. It is made from locally grown organic chillies and has been named after the local town.
When these chillies are at the height of their maturity and the red colour is at its most intense, burning and bright colour, they are harvested from the plants which grow to around knee high. They are then brought in sorted and washed.
After being finely ground they are then mixed with organic sea salt the chillies are then sealed in barrels with air locks to undergo a fermentation process which lasts for over a few years.
This process removes most of the sugars in the fruit and releases the exceptionally hot oils that are stored in the cell walls of the fruit.
When the resulting mash has reached its optimum level of maturity, it is transported to the city of Auckland, mixed to an ancient Mayan recipe, and bottled.
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