
It's pink, but it's not a cute sauce, it's pink for a reason. Raspberries and berries make a fruity base, and hibiscus and rose petals add a little floral note, so the flavor really stands out. The heat is more subtle, but the Scotch Bonnet + Aji Lemon still make it stand out. The best part is that the tahini shows up at the end, giving it that creamy twist. It works on poultry, in wraps, on cheeses, or as a secret weapon in mayonnaise.
Spicyness
Fruit
Many
Garlic
None
Sugar
A little
Smoke level
None
Salt
A little
Vinegar
A little
Sugars (raspberry puree, apple puree, organic cane sugar), hibiscus infusion (water, hibiscus flower), white vinegar, shallots, red peppers, tahini (sesame seeds, water), haskap berries, cranberries, Scotch Bonnet red chilies, Aji Lemon chilies, lemon juice, galangal, salt, rose water, ginger, spices, rapeseed oil, ascorbic acid (vitamin C), dried wild rose petals, tapioca flour, sumac.


