NOMAD CHILLI CO: Jalapeño Verde Fermented Hot Sauce – 148ml

The bright green all-rounder

Jalapeño Verde is Nomad's fermented take on a roasted salsa verde — tangy tomatillos, green jalapeño and a hit of pineapple, all through a six-week ferment. It's the fresh, zippy counterpoint to the red sauces, and a Silver and Bronze medallist across the 2024 Melbourne Royal and Sydney Royal food awards.

The flavour

Sharp, green and lively up front — tomatillo and coriander with a sweet lift of pineapple. Green cayenne and jalapeño bring a gentle, grassy heat through the middle, and it finishes clean and tangy, made to wake a dish up rather than set it alight.

How to cook with it

• Spoon over fish tacos or grilled prawns for instant zing.
• Drizzle across roast chicken and charred corn.
• Stir through sour cream or yoghurt for a quick verde crema.
• Dress grilled vegetables, tostadas or a burrito bowl.
• Use as a marinade splash on chicken thighs before they hit the grill.

In the bottle

A vivid green, pourable sauce with a fresh, lightly textured body. The ferment keeps it tangy and rounded rather than raw and sharp.

Ingredients & Dietary

Ingredients: Tomatillo, onion, jalapeño, pineapple, green cayenne, guajillo, pasilla, coriander, ginger, brown sugar, sea salt, black pepper, xanthan gum.

Dietary: Gluten free, dairy free and vegan, as stated on the label. Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.

FAQ

How hot is Jalapeño Verde? It's a mild–medium 4/10 — a fresh, grassy green heat that's approachable for most palates.

Is Jalapeño Verde gluten free? Yes — the label states it is gluten free, dairy free and vegan. Always check the physical label if you have a severe allergy.

What do you use Jalapeño Verde on? It's ideal on fish tacos, grilled chicken and seafood, roast veg and anything that wants a bright, tangy lift.

The Rub Smuggler's Verdict

Every fridge needs a green one, and this fresh tomatillo-and-pineapple number is the pick. Roast a chook rubbed in Atomic Chicken Charcoal Chicken Seasoning Rub, finish the plate with a smear of Fancy Hanks Banana Ketchup, then splash the Verde over the top — sauce goes on after the cook, never during.