Award-Winning BRIXTON Scotch Bonnet & Tomato Hot Sauce

About this sauce

Award-Winning BRIXTON Scotch Bonnet & Tomato Hot Sauce - 150ml Heat 🌶️🌶️🌶️ Winner of the Bauce Brothers Craft Hot Sauce Awards Classico Category 2021, Bronze Award for Medium Hot Sauce in the Clifton Chilli Club National Chilli Awards 2022 and 2nd Place in the 2022 UK Chilli Sauce Awards in the Hot Category. The sauce that started it all. Brixton is my homage to the vibrant, local community where Lazy Scientist started. This is a Scotch Bonnet and tomato hot sauce born and raised in the heart of SW9. All ingredients were influenced by the sellers on Electric Avenue to create a truly unique and delicious sauce. Originally devisied as a pizza crust dip but great for adding a bit of zing to any pasta sauce. Highly recommended for slathering over eggs for a winning start to any day! Also Available in my Award-Winning Bundle (https://www.lazyscientistsauces.co.uk/product-page/award-winning-bundle-2022)and Perfect Pizza P(https://www.lazyscientistsauces.co.uk/product-page/perfect-pizza-pack)arty Gift packs Featured in MOB Kitchen’s ‘18 Of The Best London Hot Sauces’ and The Guardian’s ‘This is just devilish … I’m going in again’: the best hot sauces tasted and rated’ with Big Zuu. ONE POT SPICY BURRATA PASTA ✨782 calories per portion✨ To serve two: 150g pasta (I used mafalda) 1 red pepper 3 tbsp @lazyscientistchilli Brixton sauce 1 large garlic clove 8 large basil leaves 100g spinach 60g chorizo 1 ball @galbaniuk burrata 1/2 large onion 50ml double cream 250g passata Salt and pepper This is super easy to make! Dice up your chorizo, garlic, onion and pepper and pop it all into a cold pan over a medium heat so that the fats in the chorizo start to render down and the onion and pepper softens. You’ll want to choose a large, flat pan with a lid if you can! Once the vegetables have softened you should pour in the passata and Brixton sauce and add some boiled water and then add your pasta and put the lid on. Stir the pasta every 5-8 minutes until al dente (if you need to you can add more water). When the pasta is al dente you should mix in the spinach, basil and double cream and season to taste. Pop the burrata on top and replace the lid for a couple of minutes. Sprinkle with some more basil and a touch more Brixton sauce and then you can cut open your burrata and serve! Enjoy 🤤🌶🥵 Epic Recipe from @kirstcooks_ Give her a follow on IG for other fabulous, healthy meal ideas.

Ingredients

As printed on the bottle

Scotch Bonnets, Tomatoes, Onion, Vinegar, Rapeseed Oil, Garlic, Parsley, Basil, Pink Salt.

Peppers detected automatically

• Scotch Bonnet

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