This oil-based chili hot sauce goes great with everything: soups, noodles, stir fry's will greatly benefit! The product is made by Ying Chou and her family in Oakland Ca as part of the Phat Beets Kitchen Incubator Program. The peppers for this hot sauce are grown on a small urban plot in San Leandro, Ca by Ying herself. This variety of Chili Pepper was brought to the US by Ying in 1980 after her family was forced to leave their homeland. Each year the best peppers are left on the plant to save seed for the next year.
Fahn Chiew=peppers in Mien Language of South East Asia and Southern China
Urban laotian dried chili peppers, organic canola oil, red chili pepper paste, organic garlic, rice wine vinegar, and salt
About the Phat Beets Kitchen Incubator Program:
This business is part of the Phat Beets Produce Kitchen Incubator Program, which assists low-income East Bay residents in developing their own healthy food ventures. Visit www.phatbeetsproduce.org
for more information