Brockwell Green: Polytunnel Cut
 
Heat 🌶️🌶️🌶️
 
 
You know Brockwell Green.
Bright. Fresh. Fermented. Civilised.
 
This isn’t that.
Polytunnel Cut starts with the same clean green jalapeño base — naturally fermented, savoury, sharp — then I swapped half the jals for a heady mix of late-season green super hots pulled straight from the polytunnel before shutdown.
It’s greener. Meaner. And carrying a little bit of October attitude.
 
Same lactic tang.
Same pourable texture.
Significantly less polite.
 
This is what happens when the sensible house sauce spends too long alone with the super hots.
What it tastes like
Fresh-cut grass.
Green capsicum brightness.
Fermented funk.
Then a steady, building heat that doesn’t shout — it lingers.
 
What to put it on
Eggs (obviously).
Grilled chicken.
Fish tacos.
Anything beige that needs correcting.
 
Limited batch. When it’s gone, the polytunnel’s empty.