Hoots “Smokin Hoot”
Where it all began. This orange gem is formed by a process of fire roasting and cold smoking Scotch bonnets. We then ferment her for 21+ days in a salt brine. Lastly we combine neeps (Swede). An eternal reminder of my childhood. Slow cooked with confit garlic. Elegant aged queen of a sauce.
Flavour profile - tangy, smoky and velvety.
Hootscale 3. Prepare to fall in love…
Scotch Bonnet Chilli, Fire flameRed Chilli, Swede, Cider Vinegar, Red Pepper, Onion, Vegetable Oil, Garlic, Salt, Xanthan.