Munday’s Fermented Hot Sauce started as a happy accident. A coworker handed me a massive box of extra chiles they didn’t need, and instead of tossing them, I started experimenting.

That surplus sparked a passion project—one where overlooked ingredients became something vibrant, complex, and worth savoring. A second chance for the chiles turned into a first step toward something bigger.

From that moment on, I set out to create a hot sauce that honored the real flavor of the peppers—no fillers, no gimmicks. Just naturally fermented, small-batch heat with character.

Something that adds punch without overpowering the plate.

It’s not about blowing your head off with spice. It’s about creating a condiment that fits seamlessly on your plate—one that adds punch without throwing off the balance of your dish.

Balanced, yes. But it still slaps.

Thanks for stopping by—and welcome to the flavorful side of life.