This typical English hot sauce is an unusual mix of cayenne pepper and Bhut Jolokia chili (Ghost Pepper). In other words, smart and strong at the same time.
The carrot taste and the vinegar touches intended this sauce to dishes with a presence of vegetables, especially if they are raw. For example salads, but also tabbouleh. You also can use it give a kick of freshness to your hot dish if it has vegetables.
Of course, the wildest of us will use it in dip sauce (mixed or not), typically with vegetable sticks aperitif, just to surprise their guests. Because, well, OK, eating carrots is fun for a while but with Rock’N’Roll touch that makes it better!