Hoots Hot Sauce
Hoots Sauce, is a small batch hot sauce, made in Somerset by chef Bruce Clyne-Watson.
Scotch bonnet chilies are scorched and smoked over Woodsmith apple wood, then fermented for 30 days. The lacto-fermentation process adds depth of flavour alongside the smoky kick you get from the scorching process.
Ingredients: Scotch bonnet, Morrocan Red, Red Pepper, Turnip, Garlic, Salt, Rapeseed Oil, Chilli Seeds, Cider Vinegar, Xantham Gum
Allergen advice: Garlic, Xantham Gum
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