We think our Sek-si sauce is…well…the clue’s in the name as to what we think of it! It’s super sexy, it’s super hot and it BITES… super hard! Whether you are a fan or not, it is impossible to think about Thai-inspired cuisine, without acknowledging what those innocuous-looking, brightly coloured little fruits that are chillies, bring to the flavours and cooking styles of southeast Asia. The heat in traditional Thai recipes often comes from the diminutive Birdseye Chilli, often referred to as “Thai Chilli” or “Thai Pepper”.
La Finca Familia’s Sek-si is not a typical Thai chilli sauce but is, itself, a creation borne of fusion and the blending of several different varieties of chillies including Birdseye, Scotch Bonnet and Habanero, together with the lesser heat of garlic and the natural smokiness of paprika. As our chilli blends are seasonal, regular purveyors of Sek-si may notice subtle, shifting differences in its flavour from time to time, but one thing will always remain reassuringly constant – the chilli heat that Sek-si can bring to any dish.
Use Sek-si VERY sparingly on its own as a fiery dipping sauce, or add a little to your Raa-ma, or anything else you might be cooking (according to taste), for an intense chilli kick.
Our Sek-si is not just fiery, it’s also versatile – you don’t have to eat it from the jar (like Damon does!). Try adding a little to some natural yoghurt, or coconut paste, to lessen the burn while savouring the delicious flavour of our seasonal chilli blends.
Remember, proceed with caution!!!
Water, sugar, tequila, variety of spicy chillies, cayenne pepper, paprika, garlic, vinegar, acidity regulator (acetic acid), salt, modied maize starch, xanthan gum stabiliser.