We have been making this for so many years I forget how many. At one time it was our hottest product but as peoples tastes have changed over the last few years its now in our mid range. 20 chilli varieties are marinated in vinegar for 3 months with a little garlic, salt and sugar. Drained it is then heated through and bottled. We use red wine vinegar to aid its dark appearance and add its fruity overtones. This is our mildest sauce that contains a little chilli extract. In this case an ancho and a yucatan habanero extract for colour and flavour. First made for bloody marys its great drizzled on sausages and makes tasty devilled eggs. Heat is around the 7-8/10 mark but does vary a bit batch to batch depending which chillis go into the mix.

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