Naturally Fermented Hot Sauces
Resurgam Reserve is our newest and most noteworthy variety. Through this label we will continue to release the most limited and unique sauces - all of which push the limits of our creativity, time, and attention. We are very excited to share the First Edition of Resurgam Reserve.
Fermented for 2 years, this sauce incapsulates all of the expression, splendor, and joy of the pre-pandemic time in which it was created. Batch 01 is made with Atlantic Sea Farm’s Kelp grown in the crisp waters of the Gulf of Maine. This nutrient rich native sea vegetable, paired with the profound fermentation - gives this sauce a deep, rich umami flavor unparalleled to anything we have ever created. Fermented for over 24 months with Jalapanos, Tomatillos, Kelp, Garlic, and proprietary spice blend. Good things come to those who wait, and we did all of the waiting for you! Enjoy.
Original Leek is an undiluted, wild fermented, small batch hot sauce. Leeks and a medley of hot peppers make this recipe the foundation of our company. Aged to perfection and bottled with love in Portland, Maine, our hot sauce packs just the right amount of punch while providing a full spectrum of flavor!
All of our hot sauces are wild fermented, probiotic, and uncut - no vinegar is ever added, just peppers & vegetables, Maine maple syrup, and spices.
Our interpretation of a chili verde hot sauce has a fresh, complex flavor with a kick straight outta the Maine woods! This medium hot sauce is good on everything - what will you Spruce Up?
All of our hot sauces are wild fermented, probiotic, and uncut - no vinegar is ever added, just peppers & vegetables, Maine maple syrup, and spices.
Our hottest sauce...yet. The carrots, sweet peppers and onions round out the bold heat and flavor of the habaneros beautifully. Enjoy in moderation.
All of our hot sauces are wild fermented, probiotic, and uncut - no vinegar is ever added, just peppers & vegetables, Maine maple syrup, and spices.
“Where we set the wheels of food justice in motion by growing chemical-free food and building a united community.” - Somali Bantu Community Association
Little Jubba is made with Maine Grown Kelp, Cayenne Peppers, Leeks, Tomatillos, Garlic, Mustard Seeds and Salt. This sauce fermented for 6 months creating rich umami flavors balanced with a medium/hot spiciness. We are proud to collaborate with Atlantic Sea Farms in supporting the growing Gulf of Maine aquaculture economy by using rope grown Kelp from the clear, cold, Maine ocean. Resurgam is very excited to be sending 100% of the profits of this hot sauce to Agrarian Commons and the Somali Bantu Community Association to aid in their impressive work!
Made with organic beets, habaneros, organic carrots and other spices, Back to the Roots was inspired by ingredients grown on our native Islesboro. This milder sauce provides a distinct, fiery beet flavor while balancing a hearty blend of earthy and tangy flavors!
All of our hot sauces are wild fermented, probiotic, and uncut - no vinegar is ever added, just peppers & vegetables, Maine maple syrup, and spices.
Resurgam Apparel
