Medium-high hotness, 7/10.
A small-batch 6-week fermented and cured chilli-sauce with a depth of flavour akin to but in my opinion surpassing that of Tabasco.
The main taste is that of smoked habaneros with a soft, tropical sweetness coming through from the pineapple in the recipe.
This chillie-sauce is handmade at home by an anonymous chillie-bandito in the Stellenbosch area with a sharp eye for good flavours and hot chillies. Keep an eye on the farm news for our chillie collaboration this season. We’re planting some hot ones!
Pickling spices (paprika, pimento peppers, peppercorn)