This exquisite deep reddish brown sauce merges chipotle chillies with Trinidad Scorpion Moruga and ancho. The cocoa powder 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 the world’s second hottest chilli is so hot it’s like eating napalm.
Larger 150ML 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.