A long soak in Oregon-made Union Gin rehydrates dried guajillo & chili de arbol peppers, and we pair that complex, juniper-kissed chili blend with a squeeze of local honey, and smoky roasted hatch chili peppers from Los Roast. A pinch of Jacobsen salt—fresh from the Oregon coast—finishes this fussy-but-worth-it sauce. It has so many of our favorite artisan products we could just drink it (and sometimes we do!).It is perfect for making Mushroom Tacos or Fajitas.
