Cobra Chicken

We use a base of St. Jacob's carrots and garlic from the farm down the road blended with apple cider and malt vinegars, then add our own red onions and cherry tomatoes for a perfect balance of sweet and savoury.
Fresh bhut jolokia peppers bring a respectable heat, and fermented habanero peppers add depth and complexity to the flavour.

I'm givn' you three ehs on the heat scale, and this sauce is really versatile so it pairs with most things. Try it in mashed potatoes. Use liberally on the protein of your choice. Jazz up an omelette. Dunk your pizza crust. You'll figure it out!

Eh, Eh, Eh