Kimo Sauce

With jubilation I am excited to announce the return of Kimo Sauce.
There are 5 that have been in the fermenter for close to 5 years.
First up will be the Smokin' Hot Date.
Stay tuned......

Almost 2 pounds of Nī'oi purple peppers fermented with beets and Koke'e plums. Then blended with honey fermented Koke'e plums.

STAY TUNED for an exciting NEW sauce!!!!

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Here is one I had a specific pairing in mind, but as always, imagination is the key.
This is the Blueberry Bomb. Not too sure of the name, anyhoo.
When you have a charcuterie board, traditionally the cheeses, meats, and olives are served with a pepper jelly which is essentially a sugar syrup, peppers, and pectin. I always found that too sweet and detracted from the creamy richness of the cheeses. So I took 3 pounds of blueberries and fermented them with Peach Fatalii, Nī'oi, and 3 Ghenghis Khan Brains. Then made a pure blueberry purée by reducing blueberries and a small amount of lemon juice in a pressure cooker. A very deep and rich blueberry presence with just enough heat to enjoy it on cheese, cheesecake, and I'm going to experiment with it on some vanilla ice cream later.
Mahalo nui loa for the support and encouragement!
Please email any questions about ordering to [email protected].

Aloha!!
Mahalo nui loa from the bottom of my heart for all the encouragement, support, ideas, feedback!!! I never could have come this far without all of you! I sincerely appreciate it 🙇🏼‍♂️
Slow start to 2022, enjoyed the time with my family.
Nonetheless, back in the swing of things and happy to introduce the Dynamite Dill.
Green Ghosts, Green Fatalii, cucumbers, fresh dill fermented then blended with zesty dill pickles and Suckerpunch Pickle Juice to really give it that punch you in the face zest.
Please email any questions about ordering to [email protected].

Aloha and Hau’oli Makahiki Hou from Kaua’i! I took the Holidays off to be with my ohana after such a whirlwind year. I am ready and looking forward to getting back into it.
I have 4 wonderful new sauces coming out in the next few days! Not going to give away too many details, but Aka Miso is on the top of the list. Stay tuned…..
As always, MAHALO NUI LOA for all the support, encouragement, and inspiration!! I sincerely appreciate everyone!!!
And if you are in Kentucky, you can check out my sauces along with the scrumptious yummies Backroads Bakery.

Aloha and Hau'oli Makahiki Hou from Kaua'i! Took the Holidays off to be with my ohana and getting ready to get back to it.
I have 4 wonderful new sauces coming out in the next few days!! Not going to give away too many details but Aka Miso is on the top of the list!

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Introducing a wonderful new addition to the repertoire; Black Garlic BBQ.
8 whole heads of black garlic blended with fermented roasted romas, roasted tomatillos, Peach Fataliis, Chipotles, Chocolate Bhutlah, and just a few Reapers for that extra zesty punch. Along with Worcestershire, dark brown sugar and seasoned white vinegar.
Please contact [email protected] for any questions or how to order.
Mahalo nui loa for the support!

Strawberries, fresh coconut, roasted fennel, homemade strawberry purée, and a vicious strain of Carolina Reaper. The peppers were pretty large, crimson red, with a wicked stinger.
The elegant flavor of strawberry and creamy coconut are almost immediate mixed with the earthy tones of the roasted fennel, then the heat begins to build.
A perfect stocking stuffer for the hot sauce lover!
Mahalo nui loa for the support and encouragement!