We ferment chillies in small barrels just outside Paris, bottle them by hand, and stop when the barrel is empty. That is the whole business plan.
Smoked jalapeño, roasted garlic, a little honey. The one you put on eggs and then on everything else.
Habanero and apricot, fermented ten weeks. Sweet first, then it takes the room.
Our own name on it, so we had to mean it. Scotch bonnet, black lime, nothing to hide behind.
Kocodislocko started as a joke between two cooks about a sauce that would dislocate your jaw. The joke got out of hand around the fourth batch.
We still make it the same way: whole chillies, salt, time, and a stubborn refusal to add thickener. Each bottle is filled, capped and labelled by the two of us.
Shops and restaurants: we pack wholesale cases of six. Write to us and we will send the sheet.
No shopfront yet. We are at the Saturday market, and the online shop opens with the spring batch.