Hott x Keith Cooks Lychee and Lemongrass

Keith's

Lychee and Scotch Bonnet isn’t a combination I encounter every Tuesday. Then again, Tuesday could clearly do with some improvement. The lychee gives this a lovely floral sweetness, but it doesn’t turn into a sugary affair. Tamarind brings a darker, tangier note underneath, while lemongrass and ginger add plenty of aromatic bite. Then there’s the smoked Scotch Bonnet. The whisky-barrel smoke gives the chilli a deeper character, while the heat creeps in rather than arriving with a trumpet fanfare. The fresh lime at the end keeps everything remarkably clean. I can see this working particularly well with grilled chicken, prawns, noodles or rice. It would also make a very interesting addition to a marinade or dipping sauce, especially where you want something fruity without sacrificing a bit of chilli attitude. Floral, smoky, tangy and pleasantly sneaky. A rather good argument for putting fruit in hot sauce.