After experimenting with a load of Caribbean style sauces and Jerk seasonings we came up with an interesting and exotic sauce that fits right into our range. The flavour is fruity, tangy, complex and a bit sweet. The heat level is pleasantly spicy, and best described as medium to hot. The burn is bright but lingering. the heat and flavour of the delicious Scotch Bonnets is unmistakable. Like every other sauce in our range it's carefully balanced with layers of flavour.
Peppers (Capsicum), Chilis (Scotch Bonnet), Shallots, White Wine Vinegar, Chilis (Bird's Eye Chili), Celery, Lime Juice, Ginger, Garlic, Coriander, Spices (Piment, Cloves, Nutmeg, Salt, Thyme)
Big ripe sweet peppers are used as a base for this sauce, the interesting flavour and heat of the Chilis show themselves well above this. The sweet and floral Scotch Bonnet and the fresh herbal lingering heat of the Birds Eye Chili.
More deep savory notes come from the Celery and Shallots, which are fried hard to bring out their natural sweetness. There's more lime juice in this sauce for the extra citrus kick you find so much in Caribbean cuisine.
Finally a heady blend of the typical spices used in Jerk Chicken and other Jerk seasoned dishes are melted together into the sauce. All this adds up to a lively, citrusy, well seasoned and exotic sauce to put on just about everything, especially grilled chicken, white fish or roasted veg.
A medium hot sauce. This is a large step up from the Green Label, but not overwhelming at all. The Scotch Bonnets bring the heat up at the start, it then rounds down and slowly fades over about 30 seconds. Scoville estimation: 5-7,000 Units.
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