Hott Lousiana-Style Seaweed Sauce

I do enjoy a sauce that sounds slightly questionable on paper yet turns out utterly magnificent in practice. Seaweed in a Louisiana-style hot sauce? Mad behaviour. Fortunately, the clever devils at Hott. appear to know exactly what they are doing.

This one arrives with a sharp vinegar tang and a clean cayenne heat that hits quickly without lingering around like an unwelcome dinner guest. Habanero adds a little extra spark, while the garlic gives the whole thing enough savoury depth to keep you reaching back for another splash.

Then comes the seaweed. Not fishy. Not bizarre. Just a subtle salty umami richness that makes everything taste oddly more complete. Dash it over oysters, fried chicken, chips, grilled prawns or anything emerging from a barbecue and watch it quietly steal the show.

A wonderfully strange little bottle that proves experimentation occasionally leads to greatness rather than explosions.

Fermented Cayenne and Habaneros provide a clean and steady heat. A vinegar base has sharp, tangy acidity while dried garlic builds body.

This Hott. sauce utilizes seaweed for its complex umami flavours and salinity.

SAUCE PROFILE
Consistency – Thin · Fine Texture
Heat – 4/10 · Quick
Acidity – Clean · Tangy
Sweetness – Minimal · Subtle

Spirit Vinegar, Cayenne Mash (Cayenne, Acetic Acid, Salt), Red Habanero Mash (Cayenne, Acetic Acid, Salt) Salt, Garlic, Sugar Kelp (1%).

Vegan