Eaten Alive Fermented Hot Sauce – Cacao & Lime

Cacao in a hot sauce sounds like the sort of idea that requires either considerable confidence or very little supervision. Fortunately, this works. The smoked chilli and peppers give it a dark, savoury character, while cacao adds an almost bitter richness that makes the sauce feel surprisingly substantial. Then the lime arrives and cuts through the heavier notes before things become too serious. There’s enough chilli here to give your food some backbone, but this isn’t about chasing heat. It’s about making a sauce that can handle richer dishes without disappearing into them. Try it with grilled meat, tacos, beans or roasted vegetables. Stir it through a smoky chilli. Use it as a marinade. Or simply put the bottle on the table and let dinner develop its own poor judgement.