How spicy is Hot Garlic & Apricot Sauce?

Hot Garlic & Apricot Sauce is rated 5 out of 5 for heat — the maximum on the Funkee Foods scale. The scotch bonnet peppers deliver a slow-building, intense burn that takes 20–30 seconds to fully arriv...

Is Hot Garlic & Apricot Sauce vegan?

Yes — Hot Garlic & Apricot Sauce is suitable for both vegans and vegetarians. It contains no animal-derived ingredients. It contains sulphites — if you have a sulphite sensitivity or allergy, please c...

What allergens does Hot Garlic & Apricot Sauce contain?

Hot Garlic & Apricot Sauce contains sulphites. No other major UK allergens are declared. It does not contain gluten, milk, soya, or egg. It is produced in a kitchen that handles nuts. Always check the...

How long does Hot Garlic & Apricot Sauce last once opened?

Hot Garlic & Apricot Sauce lasts up to 3 months once opened, stored in the refrigerator with the lid tightly closed. It must be kept refrigerated before and after opening as it contains no artificial ...

Where do the apricots come from?

The apricots in Hot Garlic & Apricot Sauce are rescued produce — perfectly ripe fruit that supermarkets reject purely for cosmetic reasons. These 'funny-looking' apricots are at peak flavour, having g...

Hot Garlic & Apricot Sauce – Sweet, fiery and utterly addictive

Sweet, hot and tangy — the sauce that starts friendly and finishes fierce.

Heat level
🌶🌶🌶🌶🌶 5/5

Very Hot

Slow-building scotch bonnet heat

Price
£6.50 | 150ml

UK shipping only

Flavour	Secondary notes	The character
Tangy rescued apricot	Pungent garlic, apple, vinegar	Fierce scotch bonnet burn

Buy Now – £6.50

Hot Garlic & Apricot Sauce has a personality that reveals itself in stages. It opens with a friendly, welcoming fruitiness — the sweet, floral character of rescued apricot, lifted by pure apple juice and a brightness from white wine vinegar that gives the sauce its distinctive tang.

Garlic follows quickly, pungent and aromatic, adding depth that prevents the fruitiness from ever feeling simple. Then, just as you've settled in, the scotch bonnet heat arrives. It builds slowly over 20–30 seconds, transforming a warm, tangy sauce into something intensely hot.

Thick enough to coat, complex enough to keep you reaching for more. Customers call it 'the perfect balance.'

fresh apricots and whole garlic bulbs.jp

Apricot — the hero ingredient; rescued 'funny-looking' fruit delivering natural sweetness and floral fruitiness
Garlic — pungent, aromatic, and bold; the flavour counterpoint that stops this sauce being just a fruit condiment
Scotch bonnet — the heat engine; delivers 5/5 slow-building fire that arrives after the fruit and stays long after
Pure apple juice — adds natural fruit acidity and body, deepening the apricot character
White wine vinegar — the tang that lifts the whole sauce and gives it its distinctive brightness
Thyme, oregano, rosemary and Italian herbs — a savoury herb base that grounds the fruitiness
Cinnamon — a barely-there warmth in the background that adds depth

Fresh apricots in a bowl on a kitchen counter

Keep refrigerated before AND after opening — this sauce is made with all-natural preservatives and no artificial additives. Refrigeration is essential to maintain quality and flavour. Once opened: use within 3 months for the best flavour. Close the lid tightly after each use.

Serving suggestion: Shake the bottle well before use. Use 3–4 tablespoons per dish.
Marinade tip: Coat chicken wings or lamb in 3–4 tablespoons per pound. Refrigerate for 2–4 hours minimum. The apricot sugars caramelise beautifully under heat.

What makes Hot Garlic & Apricot Sauce different?

Rescued apricot and pungent garlic together is genuinely rare on the UK hot sauce market — most fruity hot sauces reach for mango or pineapple; apricot brings a more floral, complex sweetness that neither of those can match.

By using these 'funny-looking' apricots, Funkee Foods reduces food waste without compromising on flavour. Imperfect apricots are often the most flavourful: they've grown on their own schedule, without being picked early for appearance's sake.

Customers call it 'the perfect balance' and love 'the fresh, spicy taste.' Contains sulphites — please check the bottle label if you have a sulphite sensitivity.

Amanda's Top 3 Dishes

Double cheeseburger with spicy topping, lettuce, and tomato

Burgers

The thick, tangy sauce clings to the patty, the apricot balances the beef, and the scotch bonnet heat builds through every bite.

Green salad with grapes, carrots, and cheese

Salads

Drizzled over a green salad, it acts as both dressing and heat element. The vinegar-brightness means it needs no additional seasoning.

Dip or marinade

Excellent for dipping chips, nuggets, or spring rolls. As a marinade it transforms chicken wings overnight.

Perfect pairings for Hot Garlic & Apricot Sauce

Proteins

Chicken (top pairing)
Beef, lamb, eggs
Tofu, plant proteins
Fish

Delicious meals

Chicken wings — classic match
Burgers, wraps, salads
Dipping — chips, nuggets, spring rolls
Sandwiches

Cuisine delights

Summer BBQ
Everyday cooking
Casual dining
West African and Fusion

Quick recipe: Hot Garlic & Apricot Chicken Wings

Toss 1kg of chicken wings in 4 tablespoons of Hot Garlic & Apricot Sauce until fully coated. Refrigerate overnight. Remove from fridge 30 minutes before cooking. Grill at 200°C for 35–40 minutes, turning halfway. In the final 5 minutes, brush with a little extra sauce to build the glaze. The apricot caramelises, the garlic chars slightly, and the scotch bonnet heat builds through every bite. Serve with chips and a fresh salad — with the bottle on the table.

Chicken drumettes with Hot Garlic & Apricot Sauce, dip, and fries

Dietary information & Allergens

Dietary status	Allergens
✅ Vegan	Contains: Sulphites
✅ Vegetarian	Produced in a kitchen that handles nuts — check bottle label if you have a nut allergy
✅ No artificial colouring or preservatives	Always check the bottle label for the full and current allergen information

Frequently asked questions

Made the Funkee way

Hot Garlic & Apricot Sauce was born from a simple moment of inspiration: Amanda tasted apricot and immediately understood what it could do alongside garlic and scotch bonnet heat. With over 15 years of professional catering experience and her formative years helping in her mother's West African restaurant, she had the instinct to know that the combination would work — and the skill to make it. The rescued apricots go in exactly as they are: perfectly ripe, just not supermarket-pretty. Friendly and welcoming at first taste. Intensely hot by the finish. Utterly addictive throughout.

Ready to try Hot Garlic & Apricot Sauce?

If you love fruity, sweet and spicy sauces with a serious garlic punch — this is the one. Marinade, dip, drizzle. Summer BBQs and Tuesday nights alike. The bottle won't last long.

Add to Basket – £6.50