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The sherry vinegar really ties the sweet cayenne and pequin together—bright on the nose but with a slow, warm burn that doesn’t overpower. I’ve already gone through half the bottle on eggs and rice bowls this week.

The fermentation on these pequin peppers really comes through—it’s got that funky, bright kick that’s perfect on eggs. I’ve been reaching for it every day since the bottle arrived, and the sherry vinegar adds a smooth finish that’s not too sharp.