Sweet 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 mango, pineapple and papaya, with a little sugar and vinegar for balance. Fruity, naturally sweet and earthy with a proper chilli kick.

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