Our Scotch Bonnet Puree
Our signature product - the Scotch Bonnet Chilli Puree now available in 190ml. This very spicy chilli paste is perfect for spicing up your cooking with minimal fuss! Made entirely from our Rwandan-grown Scotch Bonnet Chillies, Hampshire Cider Vinegar and Sea Salt (Now also processed in Rwanda and packed in the UK). Our first-ever product, and now a staple in our schedule the Scotch Bonnet Chilli Puree. Over the past 6 years, we've been perfecting this recipe. It's used in literally hundreds of chilli sauces across the UK as a base ingredient and by the catering/restaurant industry to pep things up.
How we make our Scotch Bonnet Puree
Our Scotch Bonnet Puree starts its life in the chilli fields of Rwanda, East Africa. Grown in open farming (largely using organic processes), our chilli peppers are harvested and taken to central Kigali for processing. At our simple facility, our Rwandan staff meticulously sort the chillies removing any substandard peppers before mincing them down and packing them with salt. Over the next few weeks, natural Lacto-fermentation creates a natural acidity in the barrels, preserving them. We then transport the barrels to the UK by Rwandair and continue the fermentation process in our chiller for a few more weeks. We then bring them down to our Portsmouth-based kitchen and add cider vinegar and pasteurise. This product is pure, simple, unadulterated ingredients. No nasties or artificial preservatives. Use this beautiful concoction in place of fresh chilli to give your hands a break from that spicy feeling!
Ingredients: Scotch Bonnet Chilli (65%), Cider Vinegar, Salt
