Home / Purchase / Burnt Finger
Hot Range
Burnt Finger
The original recipe, written at eighteen in a first Commis Chef post. Deeply rich and tomato based, pairing scotch bonnet with organic Aspall red wine vinegar, bright orange and lemon, and a subtle earthiness from fresh thyme.
Every sauce in the Hot range carries the same chilli: 20g of fresh Red Scotch Bonnet in every 200ml bottle, roughly one to two peppers. We do not print a Scoville figure because we have not had one measured.
Allergens
No major allergens.
Made in a kitchen that handles other allergens.
No gluten containing ingredient is used.
Ingredients
Tomatoes, Organic Aspall Red Wine Vinegar, Red Scotch Bonnet, Orange, Lemon, Salt, Thyme.
Vegan. Dairy free. Zero added oil.
- Format
- 200ml glass, hand bottled
- Batch
- Small batch, Surrey Hills
- Keeping
- Chill after opening, 6 weeks
Where the name came from
Burnt Finger dates back to a first Commis Chef role at eighteen. The recipe was exceptional. The name was not chosen, it was earned.
Handling the volume of peppers for that first run of twenty eight bottles left every finger burning for days. We have not turned the heat down since.
