Catch a Fire Sweet & Hot Mango Marinade
Authentic Jamaican Sweet & Hot Mango Marinade From the Native Arawak Indians of Columbus times, to the present day, Jamaicans have the fiery bite and smooth taste of their favorite “Sweet & Hot Mango Marinade”.
Authentic Jamaican Sweet & Hot Mango Marinade From the Native Arawak Indians of Columbus times, to the present day, Jamaicans have the fiery bite and smooth taste of their favorite “Sweet & Hot Mango Marinade” The Traditional flavored taste of Catch A Fire. This hot sauce is the perfect blend of scotch bonnet peppers and mango’s that will give you a sweet heat that will leave you breathless!
Catch a Fire hot sauces are very popular here at Peppers of Key West. They are known for creating authentic sauces with unique combinations of flavors. Catch a Fire Sweet & Hot Mango Marinade is certainly no exception. True chiiheads will love this hot sauce as an alternative to sweet and sour and duck sauces for dipping their favorite foods into. For the less heat tolerant, you can mix this sauce in with your favorite sweet sauce to create a more mild, yet still spicy sauce of your own. Adding a little of it to your stir fry will take that dish to a whole new level of tasty. With a heat rating of 5 out of 10, this sauce is a hot one, but still has a great fruity taste from the mangoes.
Scotch Bonnet peppers are among the hottest of all the chili peppers and have a fruity aroma and taste. Scotch bonnet peppers are used in Jamaican jerk sauce and to spice up Caribbean cuisine, while habaneros are typically used to make bottled chili sauce. The Scotch bonnet chili is originally from Jamaica and was first eaten over 7,000 years ago in South America and first domesticated 5,000 years ago. The Scotch bonnet measures 1 1/2 inches in length and diameter and has four defined lobes at its base, giving it a bonnet shape. Ripe Scotch bonnets can be red, orange or yellow.
Mango, Onion, Garlic, Ginger, Sugar, Scotch Bonnet Peppers, Salt, Apple Cider Vinegar, Herbs, Spices, NO MSGs
Serving Size . . . . . . . 2 tbsp
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