Hammerhead Scotch Bonnet Hot Sauce
Good things come to those who wait.
We ferment the Scotch Bonnet chillies for three months to enhance the flavour of these delicious peppers, then they are put through a food mill to extract and discard the seeds to ensure a smooth finished product.
The mash is then combined with some other simple ingredients to give you a full flavoured hot sauce.
This Louisiana style hot sauce contains a whopping 40% chilli.
Use this sauce like you would a tabasco. Eggs, salads, chips, burgers, pizza.
How about Buffalo Chicken wings with a blue cheese sauce?
Mix the Hammerhead sauce with Worcestershire sauce, garlic powder and butter and dunk your deep fried chicken wing in. Serve with a blue cheese dip.
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INGREDIENTS SCOTCH BONNET MASH (42%), CIDER VINEGAR, SUGAR, SALT, GARLIC POWDER, HABANERO POWDER, XANTHAN GUM.