In partnership with “Foraged Fire” we are excited to release a seriously limited edition (and seriously good!) hot-sauce – just in time for Braai (BBQ) season!
Based on a Mozambican recipe but with a Foraged Fire twist, our take on the now internationally loved Peri-Peri sauce uses the classic base of Mozambican Birds-eye chillies and garlic but in our version these are first smoked for 8-hours using African “Sekelbos” (Sickle-bush) wood adding a subtly distinctive flavour to the final sauce. We also add preserved lemons and wild-herbs foraged in West Sussex to create a truly unique, smoked-garlic and chilli sauce with a bright citrus kick.
Perfect as a fiery condiment, marinade or dipping sauce for chicken or anything cooked over fire.
Heat Level: 5 out of 10.
INGREDIENTS: Sekelbos-Smoked African Birdseye Chillies (15%) (African Birdseye Chillies, Sekelbos-Wood-Smoke), Fire-Roasted Cayenne Chillies, Roasted Rocoto Chillies, Fire-Roasted Red Peppers, Slow-Roasted Onions, Smoked Onions (Brown Onions, Smoke), Sekelbos Smoked Garlic (7%) (British Garlic, Sekelbos Woodsmoke), Preserved Lemons (6%) (Meyer Lemons, Salt, Spices), Shiraz Vinegar (Sulphites), Fresh Lemon Juice, Extra-Virgin Olive Oil, Water, Aged Black Chilli Flakes (Urfa Biber), Sea Salt, Wild Herbs (1.8%) (Wild Rosemary, Wild Marjoram, Bay Leaves, Thyme), Spices.
ALLERGEN INFORMATION Allergen information in BOLD, made in a kitchen which may handle all allergens. May contain traces of nuts.