Natural, fruity and aromatic.
Weymouth 51 started growing 51 varieties of chilli under the beautiful Jurassic sunshine and created their own sauces. They use vintage and natural fermentation methods, the finest sourced ingredients and no preservatives. A sauce that means you're able to enjoy the layers of flavours - as well as the heat.
All bottles - 220ml.
Beginner's · Mild
Chilli is not just about the heat. This super smooth, creamy, mild full-flavour sauce will tingle the palate of any novice chilli lover. Big flavours from red-ripe Fresno chillies, jalapeño-style tropical notes, organic apple cider vinegar twang and our local sea salt. A wonderful all day sauce with lots of characters. Great with anything.
One-year · Medium
A 12 month ferment - using fruity, floral early summer chillies to create this complex sauce. A layered long ferment with unusually slow and creeping, lasting, lingering warmth and glow.
A well balanced medium heat, all day sauce for those that like a bit extra.
Dorset Naga Chilli · Super Hot!
Taste of Dorset! The Dorset Naga Chilli was developed from the seed of Bangladeshi Naga by Joy and Micheal at Sea Spring Seeds in Dorchester. It was officially the hottest chilli in the world in 2006. Living in Dorset we are lucky enough to have these amazingly fresh Dorset Naga on our doorstep. And the sauce - well - the sauce needs to be tried to be believed.
Fresh Chillies 50%, Organic Apple Cider Vinegar, Spring Water, Fresh Onion, Fresh Garlic, Sea Salt, Stabiliser Xanthan Gum.
Once opened keep in fridge and consume within 6 weeks. Shake well before use. As there are no preservatives, natural colour may change over times.