Double Trouble by Muti Hot Sauce | FERMENT

This is the burly sister of the original, but with double the scotch bonnets in the recipe. All the ingredients are fermented together and this process creates enough lactic acid to eschew the need to add vinegar.

We actually tasted an O.G version of this back in lockdown but since then the sauce and branding has evolved a great deal, it's more refined and the flavour is far richer.

A deserved and worthy contender of the ferment category.

Grab yourself a bottle here.