Sunfire

Peru's golden pepper, and the brightest thing we make.

Aji Amarillo has a flavor most people have never had on purpose: fruity, sharp, almost citrus, with a heat that arrives clean instead of blunt. It does things to eggs and grilled fish that no red sauce can.

Heat: 3 of 4

The story

Sunfire is named for my youngest, who has loved yellow everything since he could point at things. The most loving kid you'll meet, with a kick when you least expect it.

It's exactly the sauce he'd pick, and it's the one I reach for at breakfast.

Tasting notes

Bright and fruit-forward, closer to citrus than to chili powder. Sharp acidity, clean finish, no lingering burn. Golden all the way through.

What to make with it

• Egg salad toast. Fold it in, don't drizzle it on. Genuinely the best thing on this list.
• Peruvian-style roast chicken. Under the skin before it goes in.
• Grilled seafood. Shrimp, scallops, anything off a hot grate with lime.
• Grain bowls. Thin it with a little olive oil and lime and use it as the dressing.

What's in the bottle

• 5 oz glass bottle
• Peppers roasted by hand, in small batches, in Bucks County, Pennsylvania
• No fillers, no artificial anything, no oil, no thickeners
• Shelf-stable, made in the USA

Ingredients: Aji Amarillo Peppers, Vinegar, Roasted Onion, Water, Lime Juice, Honey, Roasted Garlic, Salt, Lime Zest

Not a condiment

These are built to cook with, not just to pour on. Roast with it, glaze with it, stir it into something on the stove, finish a plate with it. If the bottle only ever makes it to the table, you're using about a third of it.

Shipping and storage

Ships from Bucks County, PA.

Shelf-stable unopened. Refrigerate after opening. Some separation is normal in a sauce with nothing holding it together. Shake it.

Small print

Small batch means small batch. Color and thickness shift a little from run to run depending on the peppers.