Two or three drops, no more, and the cool crema turns fiery: Sauce Martin’s Armageddon hot sauce, handmade with 40% pure Armageddon peppers, opens with bright citrus before its intense heat meets flaky fish and crisp cabbage.
Serves 4 · 25 min
- Stir 2 or 3 drops of Armageddon hot sauce and the zest of 1 lime into 1/2 cup (120 g) of sour cream, tasting before adding more.
- Season 1 lb (450 g) of white fish fillets with salt and ground cumin, then sear them for 3 minutes per side, until they flake easily.
- Warm 8 small corn tortillas and fill them with the flaked fish and shredded red cabbage.
- Top with the fiery crema, cilantro and a squeeze of lime.
The star of this recipe: Armageddon Hot Sauce, by Sauce Martin.
