Green Chilli + Lime Hot Sauce

Description

Green Chilli + Lime Hot Sauce

TAYO Green Chilli + Lime Hot Sauce is the sharper sibling of the red fermented bottle. Where the red sauce is deep and savoury, this one is bright. Green chilli for bite. Lime for lift. It is a finishing heat for eggs, chaat, grills, tacos and anything that tastes better when it is a little greener and a little more awake.

This is a FIRE product with a citrus edge. Use it when a dish needs sharpness rather than smoke. A few drops should change the plate. A heavy pour will take it over. That is the point of a proper green hot sauce.

What it tastes like

Green chilli first — fresh heat, slightly grassy, not the same as dried red chilli. Lime comes in immediately after and keeps the sauce from feeling heavy. Garlic and salt sit underneath. The finish is clean and Hot. It should taste like heat with air in it, not like a thick cooked pickle.

• Character: green chilli bite, lime brightness, clean heat
• Texture: pourable finishing sauce
• Heat: Hot

When to reach for green instead of red

Red fermented sauce is for depth. Green chilli-lime is for lift. Eggs, seafood, chaat, grilled fish, tacos, cucumber salads and anything already rich will usually want this bottle. If the food is smoky or meaty and needs rounding, use the red. If the food is tired and needs a wake-up, use this.

Best with

• Fried eggs, omelettes and breakfast plates
• Chaat, tacos, tostadas and fresh wraps
• Grilled fish, chicken and vegetables
• Seafood plates and lime-friendly street-food plates
• Salads, grain bowls and cucumber-onion sides
• Yogurt, sour cream or mayo that needs heat and citrus

How to use

• Drizzle: Over finished food at the table.
• Shake into marinades: Oil, salt, this sauce, and more lime if you want.
• Finish chaat or tacos: After assembly, not before, so the brightness stays.
• Mix: Stir into yogurt, dahi or mayonnaise for a quick green-chilli dip.
• Cook lightly: Add at the end of a stir-fry. Long boiling dulls the lime.

Kitchen ideas

• Eggs and toast: the fastest way to decide if you like the bottle.
• Chaat lift: a few drops over aloo chaat or bhel instead of only dry masala.
• Grilled fish or paneer: lime, salt, this sauce, a hot tawa.
• Green dip: thick yogurt, this sauce, chopped cucumber, salt.

Pack and storage

• Net quantity: 180 ml
• Format: glass bottle with tamper-evident cap
• Range: TAYO Fire
• Heat level: Hot
• Storage: Store in a cool, dry place. Refrigerate after opening for best flavour. Shake before use if the sauce separates. Use within the period stated on the pack.

TAYO — Spice it Up! Bright heat. Lime on the finish.