Tamarind & Sea Buckthorn Hot Sauce

Tamarind & Scotch Bonnet: 100,000-350,000 scoville
This is considered a sour sauce instead of vinegary – which is pretty rare in the hot sauce world. We balance the tamarind out with some chipotle and maple, giving this sauce a bit of a HP or Worcestershire vibe. This latin inspired hot sauce has a deep, smoky base with the punch from scotch bonnets and high notes of tamarind coupled with a thick, silky smooth texture and medium-high heat. Great for grilled meats or even eggs in the morning!
(Ingredients: tamarind, water, scotch bonnet, chipotle in adobo, organic cane sugar, sea salt, garlic, cilantro, maple, spices, apple cider vinegar, white vinegar, lime)

FOOD PAIRINGS
This sauce has 2 waves of heat, with notes of smokyness and sweetness, giving a little bit of a HP vibe.
The flavor profile pairs well with: steak, anything on the BBQ, breakfast eggs, mac & cheese, fish & chips (or anything fried!)

COCKTAILS
SPICY MAI TAI
2oz rum (we used dark but anything will work!)
3/4oz freshly squeezed lime juice
3/4oz cointreau
1/3oz rich simple syrup
1/4oz orgeat
1 tsp Ladykillers Tamarind & Scotch Bonnet hot sauce
Put everything in a cocktail shaker with ice and shake well for 30 seconds. Serve on ice with lime. Also serves well with mint, marichino cherries and pineapple.
For a slightly spicer drink, add an extra 1/2 tsp Ladykillers Tamarind & Scotch Bonnet sauce.
For a sweeter drink, add an extra 1/4 oz of orgeat.

For more information about this sauce:
https://ladykillers.ca/tamarind-scotch-bonnet-hot-sauce/