Tropical Kosho Hot Sauce

Easton Chilli was founded by chilli jam home cook Rikki in Bristol. This hot sauce is in collaboration with fine-dining chefs Kasae Fraser and Vincent Gatay from Our Table! The hot sauce is made with fermented mango, passion fruit, lemon and Peruvian aji amarillo chillies. The ingredients are left to salt for just a few days in the Japanese kosho style, before blending with sweet pineapple juice, Australian lemon myrtle leaf, and a touch of fiery carolina reaper. The flavours are inspired by Kasae and Vincent's international culinary careers as well as their love for exploring new countries in the sunshine. Goes great with BBQ meats, fish, avo & eggs.