Namino Red Jalapeno Pepper Sauce

Red jalapenos represent the fully mature stage of the pepper fruit, where natural capsaicinoids soften slightly and reducing sugars increase. Consequently, the red sauce delivers a rounder, fruitier heat with sweet notes, unlike the grassy, sharp, and tangy pungency characteristic of green jalapeno.

The intense red color stems naturally from native carotenoid pigments (principally capsanthin and capsorubin). Namino stabilizes these pigments by employing controlled thermal milling, in-line vacuum deaeration to remove dissolved oxygen, and UV-absorbing packaging to halt oxidative discoloration.

Namino Red Jalapeno Sauce is packed in cartons of 12 or 24 bottles. The wholesale commercial MOQ is 40 master cartons. Heavy-duty 5-ply corrugated cases allow pallet stacking up to 5 tiers without compressive damage to internal closures.

Distilled vinegar lowers the product pH below 3.6, creating an inhospitable biological barrier alongside the natural antimicrobial properties of capsaicin. This acidity, combined with controlled hot-fill bottling, guarantees 12 months of ambient shelf stability without synthetic preservatives.

The sauce displays a colloidal pseudoplastic texture that flows smoothly under slight shear without excessive splashing. An integrated orifice restrictor at the bottle neck gives users and kitchen staff precise drop-by-drop or ribbon-dispensing control.

The sauce is utilized as a tabletop condiment for gourmet burgers, a finishing glaze for grilled steaks and wings, a spicy pizza topping, and a blending component to create signature spicy BBQ and chipotle-style mayo dressings.

Consignments include an official Certificate of Analysis (COA) verifying pH (below 3.6), soluble solids (Brix), heavy metal screening, and negative microbiological culture results for Salmonella, Coliforms, and yeasts, fully matched to the production lot code.