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West Indian Yellow Hot Sauce 5.5 oz Baron

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$6.99
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$5.80 (You save $1.19)
SKU:
PEB42
Brand:
Baron
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Product Description

baron_logo.jpgAward winning Baron West Indian Hot Sauce. A truly West Indian Hot Sauce made from fresh, wholesome peppers blended with mustard to create its very own individual piquant flavor.

West Indian Hot Sauce hails from Vieux Fort St. Lucia, West Indies and is a masterful combination of mustard, onion, garlic, vinegar, and Scotch Bonnet peppers. This is a sweeter mustard sauce and has a hefty kick from the Scotch Bonnets to boot. If you are feeling the need for heat, use it anywhere you might otherwise use regular mustard. Might we suggest taking an ordinary hot dog and making it extraordinary? We just did and you should; it's good stuff. It's tough to beat Baron West Indian Hot Sauce for a fresh take on ham and if you enjoy deviled eggs, you will love this on them. It might sound contrary to what you might think, but believe it or not, this sauce is actually really good on salmon and of course it's great on chicken and pork.

It's easy to get a taste of the West Indies by opening a bottle of Baron West Indian Hot Sauce. We love mustard and this one takes it to a whole new level of flavor and heat. In St. Lucia they call it simply 'The Yellow', Barons Classic is 'The Red'.

The Scotch bonnet (Capsicum chinense) is reputed to be one of the hottest pepper in the world. It is found mainly in the Caribbean islands, with a shape resembling a Scot's bonnet. Most Scotch bonnets have a heat rating of 150,000-325,000 Scoville Unit.

These peppers are used to flavor many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavor and stouter shape, distinct from its habanero cousin with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes.

Fresh, ripe scotch bonnets change from green to colors ranging from yellow to scarlet red.

Ingredients: Water, Scotch Bonnet Peppers, Vinegar, Salt, Mustard, Onion, Garlic, Spices

Approximate Heat Rating: 6/10

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