Back in Big Bear on a family retreat, grilling Guam-style chicken over the pit, I cracked open a homemade jar of dinanche I'd made. Thick, coconutty, straight fire that lingered — string beans, onions, probably some crab paste vibes — chasing that taste I missed from Guam. Boonie peppers? Nowhere in LA. Thai chilis were the closest I could get. Pandemic hit, gave me time, so I started experimenting. Family taste-tested batches (not everyone approved at first 😂), back to the kitchen, more chopping, blending, tweaking. Settled on jalapeño for base, habanero for that fierce linger. Boom — habanero dinanche, bottled. Born from missing home, made for bringing it to every table.

Proudly made in the USA • Inspired by Guam 671

Si Yu’os Ma’åse’ for supporting Chamorro Habanero.