Scotch Bonnet Pepper Sauce ...
Is made from our Jamaican Yellow Scotch Bonnet peppers which are renowned for their balance between heat and flavor. Spice up your favourite dish or use as a dip on the side…Very Hot!
- A wonderful spicy addition to your favourite soups, stews and casseroles!
“ The Scotch Bonnet is the best hot sauce on eggs. I gave up long
ago trying to find a comparable combination of spice and flavor. We will
always keep a supply. It is purely the best! ”
By: Tony West
PICK UP SALTFISH
- 1 LB Salted Cod Fish
- 1 medium onion - diced
- 1 medium cucumber – seeds removed and diced
- 1 red / green sweet pepper – diced
- 2 Plum tomatoes – seeds removed and diced
- ¼ cup cane vinegar
- 2 tsp Fresh thyme leaves
Boil the Salted Codfish until tender, drain and rinse under water to cool. Remove the skin and bones and shred fish into small strips. Toss all remaining ingredients into a non reactive bowl and allow to marinate for half hour. Served as a dip with firm crackers.
Water, Scotch Bonnet Peppers, Cane Vinegar, Modified Corn Starch, Salt, Citric Acid, Scallions, Onions, Garlic Powder, Potassium Sorbate (preservative), Thyme Leaves
SERVING SIZE: 1 TSP / 5G
SERVINGS PER: 30
AMOUNTS PER SERVING
CALORIES FROM FAT: 0
TOTAL FAT: 0G (0% DV)
CHOLESTEROL: 0G (0% DV)
SODIUM: 45mg (2% DV)
TOTAL CARBOHYDRATE: 0G (0% DV)
VITAMIN A: 6% DV
VITAMIN C: 10% DV
PERCENTAGE DAILY VALUES (DV) ARE BASED ON A 2000 CALORIE DIET