Eaten Alive Fermented Hot Sauce – Scotch Bonnet

Scotch Bonnet is a chilli with a useful personality. Plenty of warmth, but with a fruity side that makes it considerably more interesting than simply measuring how much pain it can cause. Eaten Alive keeps the recipe nicely uncomplicated. Fermented Scotch Bonnets do the heavy lifting, with sweet peppers, onion, garlic and cider vinegar filling out the bottle without getting in the way. This is the sort of sauce you will like to keep within reach. Put it on eggs, chicken, rice, burgers or roasted vegetables. Add it to a sandwich. Give a bowl of soup a few drops. It doesn’t need an elaborate recipe or a ceremonial occasion. Just food. A bottle. And considerably less restraint than originally intended.