Hot Mustard Pepper Sauce...
The magic and allure of our Festive Carnivals across the Caribbean are captured in this sauce. The rich tantalizing flavour of Jamaican scotch bonnet peppers infused with a touch of mustard will surely overturn the ordinary and have your taste buds dancing. Hot, hot, hot !!!
SIZES AVAILABLE:
TIP
- Combine with honey to make an awesome dip
TESTIMONIALS
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FEATURED RECIPE
SPICY TUNA SALAD
INGREDIENTS
- 8oz tin of tuna – drained
- 1 – 2 tbs mayonnaise
- 2 – 3 tsp walkerswood hot mustard pepper sauce
- Juice of 1 lime
- 1 med onion – diced
- 1 med sweet pepper – diced
- 1 stalk celery – diced
- 2 med plum toimatoes – seeded & diced
- 1 med cucumber – seeded & diced
- Salt & pepper to taste
DIRECTIONS
- Combine all ingredients into a non-reactive bowl and mix well
- Cover and refrigerate for half hour to allow all the flavours to come
together
- Serve over crisp romaine lettuce leaves
INGREDIENTS
Water, Scotch Bonnet Peppers, Vinegar, Mustard (vinegar, water, #1 mustard seed, salt, tumeric, paprika, spices), Modified Corn Starch, Salt, Citric Acid, Scallions, Onions, Garlic Powder, Potassium Sorbate (preservative), Thyme.
NUTRITIONAL FACTS
SERVING SIZE: 2 TBS / 29G/ 1oz
SERVINGS PER: 5
AMOUNTS PER SERVING
CALORIES: 10
CALORIES FROM FAT: 0
TOTAL FAT: 0G (0% DV)
SODIUM: 192mg (8% DV)
TOTAL CARBOHYDRATE: 2G (1% DV
DIETARY FIBRE LESS THAN 1G (3%)
SUGARS LESS THAN 1G
PROTEIN: 0G
VITAMIN A: 4% DV
VITAMIN C: 40%
PERCENTAGE DAILY VALUES (DV) ARE BASED ON A 2000 CALORIE DIET
