Balefire’s Tortuga – Caribbean Hot Sauce

Tortuga takes me straight to the Caribbean, but this is no timid tropical sauce. The fermented Scotch Bonnet hits quickly, then settles into a wonderfully warming mix of ginger, allspice and black pepper. Fresh orange and lime bring a bright citrus edge, while cane rum and coconut sugar add a little depth and sweetness. There’s plenty of character here, and the turmeric gives the whole thing its striking golden colour. I’d put this on grilled chicken, prawns, jerk-style dishes or anything coming off the BBQ. It would also be rather good with rice dishes where those Caribbean flavours have room to show off.