The recipe for this hot sauce is based on a jerk sauce, giving it that classic Caribbean vibe. The sharp bite of ginger complements the mustardy, fruity Scotch Bonnet. A nice thick texture, bright & fresh aroma and medium heat.
Ingredients: White vinegar, bell peppers, Scotch Bonnet peppers, Habanero peppers, sweet onions, lemon juice, ginger root, extra virgin olive oil, salt & spices. 147 ml
