From down in Trinidad and Tobago comes this scorching puree of blazing Scotch Bonnet peppers with a touch of added mustard.
It’s one of the hottest sauces we’ve found without capsaicin extract added. It has a thick, chunky texture and a fiery, long lasting Scotch Bonnet heat.
Give this unique sauce a try on just about anything that can use a good dose of West Indian fire, especially grilled meats and stir-fries. Or just use it as a delicious dipping sauce.
Ingredients: Aged Pickled Scotch Bonnet Peppers, Water, Salt, Modified Corn Starch, Vinegar, Onion Powder, Mustard, Potassium Sorbate, Soybean Oil, Spices, Xanthan Gum, and Colour.
Matthew Rees (verified owner) –
Such a fabulous sauce… I first tasted it at a lolo in Saint Martin back in 2009 but it’s so difficult to obtain outside of the West Indies! Thanks to Sauce Mania for sourcing it.