I make Chicaoji using organic and raw ingredients. The chipotle chilies are not “raw” as they are smoked at 165° F but I think the smoky flavor is worth bypassing the stringent raw foods criteria. Salt has no carbon atoms and so cannot be labeled “organic” but Celtic Sea Salt from Selina Naturally is the best salt I have found.
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I make Chicaoji in small batches here on Lopez Island off the coast of Washington State. You may notice that the spicy heat varies from batch to batch. This is natural. Chilies vary significantly in heat even on the same branch of the same plant. Every batch uses the same exact amount of chilies. I think chilies like to play little jokes on us.
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I list below the ingredients of Chicaoji. I provide links to the people from whom I obtain them to let them say in their own words why their products are so valuable, useful, healthy, cool, and so on. I trust them to accurately describe their products more than I do my own ability to read what they say and try to translate it to you.
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You will be leaving the www.chicaoji.com domain but I trust you will return better informed by these professionals as to why the ingredients I have chosen for Chicaoji are good for you and so delicious. Also, these folks offer a variety of products that may benefit your loved ones and guiding you to them is consistent with my goals.
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In order of culinary importance (to my palate) I give you the following:
- Raw dried organic Goji Berries – Wild Ningxia Goji Berries
- Raw organic Cacao Nibs – Raw Cacao Nibs
- Raw dried organic Chipotle Chilies– MycoLogical Natural Products
- Raw unfiltered Apple Cider Vinegar with the “Mother of Vinegar” – Bragg Health Products
- Raw organic Agave Nectar – Madhava Agave Nectar
- Celtic Sea Salt – Celtic Sea Salt
- And of course water from the Lopez Island Fisherman’s Bay Water Association.