This typical English hot sauce has the particularity of mixing cayenne and habanero peppers. In other words, sweetness and strength.
The taste of carrot and the touch of vinegar make this sauce suitable for dishes with a presence of vegetables, especially if they are raw. For example salads, but also tabbouleh. You can also use it to give a fresh touch to your hot dish if it has vegetables on the side (jardinière, etc.).
The fiercest will use it in a dip (mixed or not), typically with vegetable sticks as an aperitif, just to surprise your guests. Because, OK, eating a carrot is nice for a while but with a Rock’N’Roll touch it’s more fun!
(You can still find the old recipe on bestbefore.ch)