Smokin' Hoot: Smoked & Fermented Scotch Bonnet Hot Sauce

This is a tangy, smoky, velvety aged hot sauce, with a mild-to-hot level of spice.

It is made in small batches by a process of fire-roasting and then cold-smoking Scotch bonnets. The resulting chillies are fermented for at least 3 weeks. To finish, neeps (swede) is blended in, together with confit garlic. It's the original in the line up of Hoot's sauces, and it is an homage to Hoot's founder, Bruce's, childhood.

It's a versatile sauce that can be served alongside any dish, but it especially shines when paired with grilled meats or vegetables.