With the distinct tropical flavours of scotch bonnet chilli, whilst their heat is tempered by sweet peppers. A little garlic and onion add roundness and depth whilst the simplicity of the recipe, only vinegar and sugar added, keeps it super fresh and light. Medium heat, maximum flavour. Slowly fermented to develop its intense flavour, blended with organic raw unfiltered cider vinegar and some organic raw cane sugar, that—s it. Eat It with everything — we do! Eaten Alive founders Pat & Glyn were top restaurant chefs with a passion for the complex flavours of fermented foods. This passion, combined with the benefits of eating live food, lead them to start Eaten Alive in 2016 a truly Health-Foodie brand. Eaten Alive products continue to win multiple awards for flavour and innovation every year.