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.
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