West Indian Flambeau Sauce
From down in Trinidad and Tobago comes this scorching puree of blazing peppers. The hottest sauce we've found without capsaicin extract added.
10 oz bottle
Aged Pickled Scotch Bonnet Peppers, Water, Salt, Modified Corn Starch, Vinegar, Onion Powder, Mustard, Potassium Sorbate, Soybean Oil, Spices, Xanthan Gum, and Colour.