Smoked chipotle, cocoa and coconut milk: a mild chili sauce that tastes of the Andes.

Diablito comes from Sauces Martin in Viroflay near Paris and was created during the three cousins' journey to Ecuador. There, on the volcanic soils of the Andes, grows the jalapeño, which is smoked to become chipotle. The idea behind it is ancient: the Incas already combined cocoa and chili to make a drink that they considered sacred. Martin turned it into a sauce.

It contains chipotle purée (28%) and coconut milk (26%), plus lime juice, a little sugar, spices, dried habanero and 0.9% cocoa. Smoke takes center stage, then the coconut milk rounds it off, while the cocoa provides depth rather than a chocolate flavor. Anyone familiar with Mexican mole will recognize the style. The heat is level 4 out of 12, around 15,000 Scoville, so significantly milder than Amazônia or Sirocco: a sauce to be spooned, not dripped.

Sauces Martin is an independent sauce manufactory from Viroflay near Paris, founded by cousins Anna, Jean-Baptiste and Benjamin Martin. The chilies are harvested when ripe, cleaned by hand and aged as purée in barrels for around a year before being cooked into sauce in the family workshop. To the supplier profile

Martin recommends Diablito with fish ceviche, poke bowls and tacos, as well as glazed spareribs, grilled dishes and shellfish. With us, it also pairs well with the poultry rillettes from Comptoir du Fougeray. After opening, store in the refrigerator and consume within six months.