This traditional recipe brings together both heat and flavor. The fiery Caribbean Scotch Bonnet Pepper is enhanced by the addition of spices to bring you a condiment beyond compare. Spicy & tangy!Founded in 1984, Tortuga Rum Company has grown to become … see full wiki
This sauce has the slow burn and spread type of heat from the north Caribbean, but is easily tolerable if you are familiar with the Jamaican sauces. There is a slight bite, but nothing like some of the Mexican or Mesoamerican sauces.
Piquant and tang are the two main components of the flavor profile. There is also a sweetness that characterizes sauces from this area of the Caribbean, and even a hint of bitterness from the turmeric. In fact, this has a fairly complete profile that, while not perfectly balanced, is not overly dominated by any single flavor characteristic.
While it has enough salt to be useful as the only condiment on a table, the actual sodium content per serving is a relatively low 65mg. It's also a thick, viscous sauce that can be spread or used as a rich dip. In fact, aside from the sodium, the calories are so low that the bottle claims 0 per serving. No cholesterol either.
If you try this and decide that the heat is wimpy (some friends have made that very statement, although I do not agree), try their Hell Fire Hot Pepper Sauce by Tortuga. It's definitely hot, but not the same wonderful flavor as this one. That sauce is a tad sour and one dimensional in flavor - but if you are seeking heat that one will not disappoint.
One final note: this sauce requires refrigeration after you open it, so it's not one to take on a prolonged camping trip unless you can provide some way to store it at low temperatures.
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