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jalapeño hotsauce with eggplant & Thai basil. 200ml


The fresh floral flavour of Thai basil has been locked into this one! Grilled eggplants bring a silkie texture with rich, earthy umami notes and a dense roasted flavour. Fleshy jalapeños let the other flavours take centre stage while still lifting and enhancing the sauce with heat. We weren’t initially expecting this sauce to be as versatile as it’s turned out, anticipating the aromatics to be somewhat overpowering to everyday meals, but we keep finding ourselves reaching for the bottle to top over a wild variety of dishes.
Great on steak and veggies, pizza, pasta, to marinate lamb chops, simply over toast with goats cheese and a drizzle of olive oil, we’ve even used it to top gooey grilled eggplant; eggplant on eggplant - what a delicacy!

(Heat: 2.5/5)
0 = no heat
1 = mild
2 = a lil something
3 = oh hello
4 = damn
5 = fuck

Ingredients: jalapeños, eggplant, garlic, salt, Thai basil, raw sugar, naturally fermented white vinegar, olive oil, salt, herbs & spices.

Storage: stable in a cool, dark pantry. Although if you notice any effervescence it indicates that fermentation has started back up, not a problem - simply store in the fridge. Our 'best before' dates are written underneath the jars.