“Scotch bonnets and sweet peppers are slowly fermented with a touch of garlic to develop an intense fruity flavour. It’s a deceptively simple sauce with medium heat and maximum flavour. From soups and stews to eggs and oysters, it’s our perfect everyday sauce”
OK! Fermented … check! Garlic … check! Medium heat … check!
It’s quite runny sauce, but then for most things I wasn’t adding it too liberally; drops here and there rather than slathering it all over.
Flavour starts with that “fermented” umaminess, growing into a rich peppery punch, with a sweet edge, before fading to a relatively short tail of heat. It’s certainly very flavoursome, though for me I could take it a touch hotter.
8/10 – Great sauce, getting more.