Hot sauce with habanero peppers and scotch bonnet in the West Indian style, spicy, spicy, a touch of the Caribbean in the kitchen.
We put the historian mode on and review a little what the West Indies or West Indies were, a federation formed by several islands in the late 50's and early 60's of the 20th century that disappeared at the time of independence from Jamaica and Trinidad and Tobago, it serves to avoid thinking that it is, because it is a spicy sauce, with anything related to India or, with our idea of the West Indies that falls on Antigua and Barbados
Be that as it may, it is a sauce that combines Habanero with Scotch Bonnet, almost nothing, whoever is a lover of spiciness already knows what it means to combine two of the hottest chili peppers as stated on the Scoville scale .
Its use: simple, it is used to cook, marinate or dip, chicken and prawns are your best ally, for chicken wings with their blue cheese sauce or for chicken marinated in the sauce, placed on the grill and accompanied by Grilled plantain and coconut milk sauce for dipping, Calypso Style.
142 ml format
