The Tasty Technique

Almond’s hot sauces are srirachas, which means they're fermented. There's no vinegar in them, just four ingredients: chili, sugar, salt, and garlic. They get their acidity from the fermentation process, unlike traditional hot sauces that are cooked out or pureed with vinegar.

Our Local Varieties

We do three kinds—a red, a yellow, and a green. The yellows are usually yellow jalapeños from Balsam Farm or Marilee's Farmstand. 

The reds are a combination of jalapeños (which are too spicy on their own) tempered with mellower peppers like Padrones or Cubanelles. Classic sriracha is made with Fresnos, but no one grows those here, so we adapt to stay local.

A Smoke Element

For the green sriracha, we actually smoke the chilies first. Again, it's a combination of different chilies — jalapeños, poblanos, and others — to create the right balance. 

These all started as things we made for the restaurant that customers kept asking to buy, naturally leading to our retail operation next door.

Contacts

🌐 Almond Restaurant

🌐 L&W Market

About

This card was written by Chef Jason Weiner, who opened Almond Restaurant in 2001 with Eric Lemonides – friends since they were six and five growing up in Brooklyn. Jason honed his craft in kitchens from New York to San Francisco to Las Vegas before settling in the Hamptons with his wife Almond Zigmund, an artist whose name and art graces the restaurant. Jason, together with Eric, have built a beloved restaurant focused on local sourcing, French bistro techniques, and unpretentious hospitality that now includes L&W Market.

Lead-in Image

Kimchi Jews / Official Site