Farey’s Smoker Hot Sauce
- 🌶 Smokey hot sauce, fermented in South London
- 🕛 Cut-off: midnight Tues for Thurs delivery.
The Hot Sauce
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.
- No colourings
- No preservatives
- No flavourings
- Suitable for vegans
Ben Farey ferments, churns and bottles sauces right here in South London. We hope you like the result - sauces made with thought and passion for any occasion.
We deliver every Thursday to the following postcodes:
- SE4 - Brockley
- SE5 - Camberwell & Denmark Hill
- SE14 - New Cross
- SE15 - Peckham & Nunhead
- SE6 - Catford*
- SE19 - Crystal Palace*
- SE20 - Penge & Anerley*
- SE21 - Dulwich Village & West Dulwich
- SE22 - East Dulwich & Loughborough Junction
- SE23 - Forest Hill & Honor Oak Park
- SE24 - Herne Hill & Tulse Hill
- SE25 - South Norwood*
- SE26 - Sydenham
- SE27 - West Norwood
- SW2 - Brixton Hill
- SW9 - Brixton & Stockwell
*£25 minimum spend
The cutoff time for adding to your delivery is midnight Tuesdays. Orders sent after this time will be delivered the following week.
For subscription orders, the cutoff time for editing your existing subscription is 11:45 am Tuesday (but you can still add to your delivery by checking out as normal by midnight Tuesday).
We're planning to gradually expand our delivery zone across South London, then launch in other parts of the capital.