West Indian Hot Sauce - Salsa Picante Antillada

West Indian Hot Sauce - Salsa Picante Antillada By: Matouk's

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Extra hot
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Hailing from Trinidad and Tobago, Matouk’s hot sauce has been bringing authentic Caribbean flavor to adventurous diners all across the globe since 1968.

Aged pickled scotch bonnet peppers are the star ingredient in every Matouk’s sauce, including their best-selling West Indian Hot Sauce (also known as “Salsa Picante Antillada”). This thick and flavorful sauce has the consistency of ketchup — making it ideal for dipping — and a bold, tangy flavor with plenty of heat.

Although papaya is the first ingredient listed, don’t be fooled… this is not a typical fruit-based sauce! Matouk’s uses green (unripe) papaya — which is more tart and tangy than fruity and sweet — and pairs it with the fiery scotch bonnet peppers, along with fresh onions, savory mustard, garlic, and spices.

Because the scotch bonnets are pickled, their fruity flavor is offset by a razor-sharp burst of vinegary acidity that amplifies the sauce’s heat. With no sugar or sweetness to tame the burn, Matouk’s West Indian Hot Sauce is approachable but very spicy… “medium-hot” for the average palate. The papaya and mustard round out the flavor profile, keeping the vinegar in check while bringing the scotch bonnet peppers and onions to the forefront.

This tangy and spicy island-inspired sauce pairs beautifully with Caribbean cuisine, as well as all kinds of fish and seafood dishes… try it with shrimp, crab cakes, grilled salmon, or ceviche. Also pairs well with burgers, sandwiches, omelets, chicken tenders, turkey, ham, and roasted potatoes.

Papaya, Aged Pickled Scotch Bonnet Peppers, Vinegar, Water, Modified Corn Starch, Salt, Onion Powder, Lactic Acid, Garlic Powder, Mustard, Potassium Sorbate, Spices, and Color (FD & C Yellow no. 5).

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