Our chilli sauce is ‘raw, live and unpasteurised’. Its quite a different proposition to a cooked chilli sauce. We make it by fermenting the individual ingredients, then pureeing, blending and sieving to a smooth perfection. In a fermented sauce (as opposed to a cooked sauce) it is said the flavour of the ingredients are more evident and vibrant, and the heat of the chilli is lessened. We add two types of chilli, (scotch bonnet and cayenne), fermented red capsicum peppers, garlic and lacto fermented vine tomatoes for umami.
Ingredients: cayenne chilli, red capsicum peppers, tomato, garlic, homemade plum vinegar,cider vinegar, sea salt (no allergens)
Our favourite ways to enjoy it: Surely hot sauce makes every single food better?