Hand made · small batches
Crunchy, hand-pickled jalapeños with a bright, tangy heat. This is the home of the jar — the story behind it and the recipes we keep reaching for it in.
Sliced by hand
Every jar packed in small batches, one at a time.
Bright, tangy brine
Crunch first, then heat — and the brine is half the fun.
Heat: [MILD / MEDIUM / HOT]
[One line on how hot it really is.]
What's in the jar
[Two or three sentences on how you make it — the peppers you pick, how long they sit in the brine, what makes BANG different from a supermarket jar.]
Don't pour out the brine.
Whisk a spoonful into a salad dressing, use it to marinate chicken, or splash it into a margarita for a spicy kick.
The maker
[How BANG started — the first batch, who you made it for, and why jalapeños.]
[What you care about: small batches, the way you source peppers, the food you grew up with. Keep it personal — this is the part people remember.]
— [Your first name]
Recipes
Quick, everyday ideas. Most take less than 20 minutes and one jar of BANG.
Sourdough, sharp cheddar and a layer of pickled jalapeños, crisped in butter.
Read the recipe →
Tortilla chips, black beans, melted cheese, sour cream — and a heavy hand with the jalapeños.
Tequila, lime, a splash of BANG brine and a jalapeño slice on the rim.
Sweet corn and chopped jalapeños in a light batter, with a lime-yoghurt dip.
Blitz jalapeños, coriander, garlic, olive oil and a spoon of brine. Great on grilled anything.
Smashed avocado, a fried egg and chopped jalapeños with a drizzle of brine.
Find us
BANG isn't sold on this site. Here's where you'll find the jars.