Hot and sweet peppers, smoked then slowly fermented with lots of garlic. This deep and tangy sauce is moderately spicy – perfect for splashing all over everything really! Deep and tangy, though the freshness of the chillies and other vegetables is not lost. The smoke and sweetness balance the heat nicely for a mild and versatile finished sauce. 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.