We’ve taken the Bahamian standard, the Scotch Bonnet, paired it with onions, serranos, Jamaican curry powder and more, to create a savory, complex and fiery condiment that adds the exotic flavors of the Caribbean to any dish. Use it as a finishing sauce to grilled or jerk meats, fish and veggies, drizzle into curry, soups and stews, or mix into mash potatoes and hummus.
Winner of the 2012 Hot Pepper Award for Caribbean Sauce
