Eaten Alive Fermented Hot Sauce – Smoked Sriracha

There are times when a sauce should kick the door down. This isn’t one of them. Eaten Alive’s Smoked Sriracha is much more interested in quietly taking over your dinner. It’s the sort of sauce you put on something once, then find yourself reaching for again before you’ve finished eating. The smoked peppers give it a darker character than your average sriracha, while the garlic brings a savoury edge that makes it particularly useful with food that already has plenty going on. The fermentation adds another little twist, giving the sauce some attitude without making a song and dance about it. It’s an excellent fridge resident. Eggs in the morning. Noodles at midnight. Fried rice when yesterday’s leftovers need a little intervention. Pizza, grilled meat, sandwiches — frankly, I see no reason to impose unnecessary restrictions.