A fermented, aged and oak-smoked hot pepper sauce.
We ferment Scotch bonnets with Maldon Sea Salt, then churn the chilli mash with Aspall's Cyder Vinegar and our oak-smoked jalapeños - we call them 'Peckotles'.
The process takes more than three months, from chilli to bottle. But it is worth the wait.
Use our sauce as a seasoning. Take it to work. Dash on anything in need of life. Cheese, fish, shellfish, burgers, eggs, steak, pasta or a well-earned Bloody Mary.
No artificial stabilisers or preservatives: a low pH stops the sauce from spoiling. Just be sure to keep it in the fridge after opening.
Ingredients: Scotch bonnets, UK oak-smoked jalapeños, Aspall cyder vinegar and Maldon sea salt.
Nothing artificial
- No colourings
- No preservatives
- No flavourings
- Suitable for vegans
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