Every April 20th The Heatonist celebrate the anniversary of opening their flagship Brooklyn hot sauce shop and tasting room by creating a hot sauce that highlights a special ingredient never used in a hot sauce before. For their latest anniversary sauce, HEATONIST No. 8, they worked with Honduran hot sauce phenom Carlos Castillo of Chile Lengua De Fuego to cook up a sauce using native Honduran zapote fruit. The zapote has a mild, sweet potato-like flavour that forms the base of this unique hot sauce. Tart passion fruit and bitter orange awaken the taste buds to the sweetness of Honduran rum, which mingles with ginger and the fruity heat of Scotch Bonnet peppers. Annatto, another Central American ingredient sometimes called achiote, gives this sauce its sunset orange colour. As we head into grilling season, you’re going to want to keep this sauce close at hand for caramelizing BBQ chicken, spicing up tacos, glazing pork chops, topping grilled halloumi and more. Spread some on a sandwich for a touch of sweetness, or add No. 8 to an icy cocktail for some hot-and-cold fun. Cheers to eight years of flavour!

Ingredients: Zapote Puree, Bitter Orange Pulp, White & Dark Rum, Apple Cider Vinegar, Water, Salt, Passion Fruit Concentrate, Tamarind Concentrate, Scotch Bonnet Pepper Puree, Annatto Powder, Ginger, Chili Pepper Powder, Cinnamon, Allspice

Size: 148 ml