"We put the FLAVOR in before we add the HEAT"


The history of Lowcountry Sweet Chili Sauce

Cooks throughout history have often made foods and beverages more delicious than anything they set out to make by simply letting it set longer so that natural fermentation process can take place.

Natural fermentation process is a bioprocess that utilizes microorganisms such as bacteria and fungi (yeasts and molds) to produce either alcohol or acid from carbohydrate sources. These metabolites preserve products and create unique flavors, textures and enhanced nutrition.Fermentation generally occurs in an anaerobic environment, meaning no oxygen is present, which in turn means low PH.Low PH products don't have to be refrigerated like red wine , whiskey, vinegar, pepper sauce, hot sauce, mustard and ketchup.

Even though hot sauces and sweet chili sauces have been around since 7000 BC, our story starts in 1970.  Our cook,  like most of the crew on shrimp boats, held different jobs,such as working on deck or standing watch in the wheel house, but cooking was his specialty and making gravy, sauces and rubs was his forte, using recipes handed down from his dad and granddad, who had all worked on shrimp boats.

Old shrimp boats had a small refrigerator in the galley so keeping a sauce in the refrigerator just didn't happen.  Anything that couldn't fit into that refrigerator had to be stored in the fish hole in the bottom of the boat, where ice was kept to keep the shrimp cold,so they needed sauces and dips that didn't require refrigeration: sauces that could stay on tables doing hot days of summer and remain safe.

 Of course the crew on shrimp boats didn't eat the shrimp every meal. They had crab and fish which was caught during a trip  and this is why sauces, rubs and dips were so important during meal time.

 Basic food items like cooking oil, lard, butter, potatoes, beans, onions, flour, salt, sugar, dry peppers, spices, canned fruits, vinegar, tomato sauce, pasta, mustard, ketchup and hot sauces were used in abundance.

During one trip our cook made a sweet sauce and put it up in the cabinet to sit.  He didn't go out on the next trip so his sweet sauce had 1 week in the summer heat to ferment. Imagine his surprise on his next trip out when he opened it up to take a look and a taste. With this natural fermentation process, our Lowcountry sweet chili sauce was born.

The fermentation process "makes" more flavor than you could ever get without it. Plus, it has probiotics, so it's really good for you as well.

Fermentation tends to mellow out the heat from the chili peppers, leaving a sweet, yet tangy taste.  And that's what you get with the famous Lowcountry Sweet Chili Sauce.

We sweeten Lowcountry Sweet Chili Sauce with peaches and real sugar. No high fructose corn syrup here. And it's Gluten Free. This Sweet Chili Sauce is perfect for vegetarians and vegans alike, as it contains no meat or animal by-products.  Our Sweet Chili Sauce is available with Red Chili Peppers (MILD) or Scotch Bonnet Peppers, which gives the sauce a Caribbean flavor (MEDIUM) or Ghost Pepper (HOT)  Lowcountry Sweet Chili Sauce.... It's The BEST Dip, Glaze, Marinade and Salad Dressing all in one. What goes BEST with Lowcountry Sweet Chili Sauce? This sweet chili sauce is an old Lowcountry recipe that has been passed down for several generations and goes with just about anything.

Here are but a few suggestions: chicken tenders, fried rice, mozzarella sticks, salmon cakes, stir fry, seafood kabobs, clam fritters, crab cakes, tacos, wraps, burritos, pasta salad, fresh spinach salad or just mixed with cream cheese for crackers or bagels