Fruity Scotch bonnet heat meets freshly brewed coffee and deep balsamic vinegar. It sounds peculiar until you taste it; then it makes complete sense.
The coffee brings roasted bitterness, the balsamic adds dark sweetness and acidity, and the chilli cuts straight through both. Excellent with steak, venison, mushrooms, roast vegetables, marinades and rich gravies.
Slow-cooked in Burford and balanced like a sauce, not a stunt.
Scotch Bonnet, Coffee & Balsamic Hot Sauce – 150ml
Rating is 5.0 out of five stars based on 1 review
£7.45Price per month
Reviews
Recently bought a bottle of this at the Cirencester Steam Fair. Used it on some home made burger patties dressed with chilli cheese, lettuce, and fresh tomato in a seasme seed brioch bun. The sauce adds a smoky depth to a classic burger with just enough kick to warm the taste buds! Recommended.