Description
Some of the first batches, made in lockdown in our Brighton kitchen from Tom’s family recipe. I had the recipe and no chillies, so it started with a litre of Scotch Bonnet mash bought online.
Scotch Bonnet mash, yellow peppers, a tin of mango pulp, vinegar, salt, sugar. Cooked, blitzed, bottled, given away.
Sold out, and long gone. This is from the archive, so there’s no waitlist for it. For what’s next, see Batch #002.