VSJM Origin Series: Oaxaca Chilhuacle
Single pepper varietal, sourced from one growing region
¥7400¥5400
- 1 bottle, 150 ml, made only from Chilhuacle Negro peppers sourced from a single Oaxaca growing region
- ✓ Made from one pepper varietal, Chilhuacle Negro, from one region
- ✓ No pepper blending, no filler chilies
- ✓ Batch tied to a single documented harvest
VSJM Origin Series: Oaxaca Chilhuacle
Select how many bottles from this harvest
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Selected Package: 2 bottles (¥5400)
Returns within 30 days
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What is in the bottle, by proportion
| Component | Form | Amount | Purpose |
|---|---|---|---|
|
Chilhuacle Negro Chili
✓ Delivers the sauce's defining smoky, fruit-toned flavor.
|
single varietal, dried and rehydrated | 1 tsp (5 g) | † |
|
Distilled Vinegar
✓ Balances the pepper's flavor and stabilizes the sauce.
|
5% acidity, food grade | 16 ml per bottle serving | † |
|
Garlic and Ginger
✓ Supports the pepper's flavor without overpowering it.
|
fresh, hand-peeled | 0.35 g combined | † |
Five reasons this differs from a blended chili sauce
No Blending
Only one pepper varietal is used, with nothing added to stretch the batch.
Harvest-Tied Batches
Supply is limited to what the sourced harvest actually yields.
Named Region
The specific growing region is stated, not left generic.
Minimal Aromatics
Garlic and ginger support the pepper rather than covering its flavor.
Documented Sourcing
Each batch can be traced to its harvest reference.
How the harvest is sourced and bottled
Bottled from a documented single harvest
Sauce is bottled once the sourced harvest is processed into mash, then sealed and labeled with the batch reference. Bottles are individually wrapped before boxing for transit.
Fernanda Ibarra
Chilhuacle Negro has a flavor that gets lost the moment you blend it with a filler chili. Keeping the batch tied to one harvest is the only way to keep that flavor intact.
How this single-origin batch is built
Single-Harvest Sourcing
Chilhuacle Negro peppers are sourced from one documented harvest in Oaxaca.
Mash Preparation
Peppers are rehydrated and ground with garlic and ginger.
Vinegar Blending
Vinegar and sea salt are added to balance and stabilize the mash.
Batch Bottling
The finished sauce is bottled and labeled with its harvest batch reference.
What people who bought this harvest say
"The smoky, almost dried-fruit flavor is really distinct from a regular chili sauce. Went straight over roasted sweet potatoes and it worked perfectly."
Isabela M.
Customer
"Milder heat than I expected but that's clearly the point, the flavor is the focus here. Bought a second bottle before the harvest batch ran out."
Chen W.
Customer
"Appreciated the batch reference on the label. Felt like buying something specific rather than a generic bottle."
Oliver B.
Customer
Common questions about this single-origin sauce
What does 'single-origin' mean for this sauce? +
It means only one pepper varietal, Chilhuacle Negro, from one specific growing region is used, with no blending of other chili types to fill out the batch.
Why is availability tied to a harvest? +
Because the recipe does not substitute a different pepper when this varietal runs low, the batch size is limited to what the sourced harvest actually yields.
Will every bottle taste identical? +
Bottles from the same harvest batch are consistent with each other. A new harvest may show minor natural variation in flavor depth depending on that year's growing conditions.
Is this sauce very hot? +
Chilhuacle Negro is a moderate-heat pepper known more for its smoky, dried-fruit flavor than for extreme heat. It sits in the mild-to-medium range on our heat scale.