Mango habanero fermented hot sauce

A fermented habanero and Scotch Bonnet sauce made with chillies grown in Northumberland. Fermented for 8–12 weeks before being blended with fresh mango, vinegar and a little sugar for balance. Fruity and earthy with a proper chilli kick.

ingredients: Habanero, scotch bonnet, fresh mango, vinegar, sugar, water.