Krunk Sauce is a 60 day brine ferment of sweet red bells and frying peppers mixed with sweet onion,carrots, garlic, mustard seed and black cardamom. On blend a large handful of MA Wartryx, a bowl of Venezuelan Tiger and half as much Ralph Thompson to add a balanced heat. The full mixture was cooked in some of the brine, pineapple juice with cumin and coriander to round out the flavor. The result is flavor front and center with a subtle back end heat. We use it to make wing sauce.