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FERMENTED CHILLI KETCHUP
Using Aussie tomatoes, and apples to thicken the sauce (no nasty xanthan gum here). Add fermented chilli pulp (lovingly preserved from their sriracha-making process) to give it some kick, and a little sugar to balance the flavour. And we reckon Agri’s sauce is the one you won’t want to eat snags without.
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Using Aussie tomatoes, and apples to thicken the sauce (no nasty xanthan gum here). Add fermented chilli pulp (lovingly preserved from their sriracha-making process) to give it some kick, and a little sugar to balance the flavour. And we reckon Agri’s sauce is the one you won’t want to eat snags without.
