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king parrot hotsauce. 200ml


Well where do we start with this one... let’s go with the name, we chose to bestow it with the mighty King Parrot because that’s who we were competing with at this time of year for the ingredients in this sauce. Inspired by the flavours of Jamaica, and what’s available in our garden, this complex while still versatile sauce boasts a long list of ingredients yet maintains its accessible flavour profile. The forefront flavours to be noted in this hotsauce are tomatillos, orange juice, tomatoes, smoked onion, chilli, apple cider vinegar & molasses, carried by an array of herbs and spices. We find the chilli has an interesting delayed heat, first the flavour, then the warmth. Deliberately thinner in consistency than most of our sauces, this condiment is perfect dripped over meat, roasted vegetables, deli style sandwiches, salads & made into marinades, particularly perfect as the base of a jerk chicken sauce (see recipe below). Enjoy!

JERK MARINADE RECIPE (enough for 4-6 chicken drum sticks, can be used for tofu and veg options)

- 80ml King Parrot hotsauce.
- 20-30ml soy sauce.
- 30-40ml apple cider vinegar.
- 3-6 cloves of garlic.
- Half a cup of spring or salad onion.
- Pinch of cinnamon.
- Good glug or 2 of olive oil.

- finely chop or blend all ingredients.
- Add to a frying pan and cook on med-high heat, stirring occasionally until reduced to your desired consistency (we personally think the thicker the better).
- Add marinade to desired dish and allow to sit for a few hours or overnight.
- Cook the marinated protein as required (we love jerk on the BBQ).
- (Optional step) Any remaining sauce left over in the marinating bowl can be added to a saucepan, at this point if you’re after a sticky experience - add a teaspoon or 2 of gelatine, cook on a medium heat until bubbly and thick, spread over your cooked dish.

(Heat: 3.5/5)
0 = no heat
1 = mild
2 = a lil something
3 = oh hello
4 = damn
5 = fuck

Ingredients: tomatoes, spring onions, smoked salt, smoked onions, molasses, apple cider vinegar, orange juice & zest, brown sugar, habaneros, herbs & spices.

Storage: shelf stable in a cool, dark pantry; although if you notice a slight effervescence forming, it indicates the fermentation has started back up - not to worry, just store in the fridge. Our best before dates are written underneath the bottles.