This exquisite deep reddish brown sauce blends Mexican Ancho & Chipotle and fiercely HOT Scorpion Moruga chillies with dark chocolate, and spice to create a Mexican molé style hot sauce. The chocolate adds a mellowness that along with the orange juice, takes the bitter edge off the smoked chillies. This sauce is operatic – big enough to be featured as a marinade for grilled meat, but fine enough to drizzle on grilled chicken. It’s not too sweet but the Trinidad Scorpion Moruga at 2 MILLION SHU (the world’s second hottest chilli) is so hot it’s like eating napalm. Its ideal as a marinade or for drizzling to making a dish more daring. Sprinkle on tacos, fajitas, and burritos. Add to your favourite barbecue sauce, curry and pasta sauces. Brush on to grilled steaks, ribs and chicken.

Larger 150 ML bottle.

How to use it:  Its ideal as a marinade or for drizzling to making a dish more daring. Sprinkle on tacos, fajitas, and burritos. Add to your favourite barbecue sauce, curry and pasta sauces. Brush on to grilled steaks, ribs and chicken.

Allergens: none