A letter from Andrés — the summer batch, a late restock, and the farm we now buy every chile from.
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Slow Burn Provisions

The Kitchen Letter
 

A letter from Andrés

Dear friends,
Andrés in the kitchen

I'm writing this from the bench by the window, so forgive the smell of chiles on the paper. This summer's batch of Ghost & Guava fermented three weeks longer than I planned. The weather stayed cool right through July, the cultures took their time, and I decided not to rush them. It's better for the wait — rounder, less sharp on the finish. Slower, honestly, than I meant it to be.

That patience came at a cost, and I owe some of you an apology. The extra three weeks pushed our restock two weeks past the date I promised. If you've been checking the shop and finding it empty — I'm sorry. I'd rather send you something I'm proud of late than something I'm unsure of on time, but I know that doesn't refill your cupboard any faster. Thank you for waiting.

While the ferment was going, we finished a change I've wanted to make for a long time. Every chile in this batch now comes from a single family farm in the Sierra Norte. I used to buy from three or four growers depending on the week, and the flavor wandered because of it. Working with one grower means I know the soil, the harvest window, the hands that pick them — and the sauce finally tastes the same jar to jar. It costs a little more. It's worth every peso.

As for what's next: I'm testing a milder everyday sauce for January — something you can pour on eggs without thinking about it. It's still rough, and I'm not promising a date. But it's on the bench, and it's coming.
Jars of Ghost & Guava fermenting on the shelf

The fermentation room in early August — twelve weeks in, and these ones stayed for fifteen.

Thank you for reading this far, and for keeping a small kitchen in business.

Andrés

Slow Burn Provisions — Oaxaca
 
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How we make it

Twelve weeks of ferment, no shortcuts.

Every jar is small-batch, single-farm, and given the time it asks for. If you're curious about the process, the whole story lives on our site.

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A small kitchen in Oaxaca, slowly.

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Slow Burn Provisions

Slow Burn Provisions, 118 Mill Road, Oaxaca de Juárez, 68000, Mexico

andres@slowburnprovisions.com