This hot savory sauce was initially and formerly known as The Mad Hatter. It is a sultry mix of Caribbean peppers, a complexity of fruits, tomatoes, tamarind & seasonings; slow-simmered for a one-of-a-kind table sauce, full of rich, deep umami flavors.
It is akin to a zestier steak sauce & a magnificent marinade. Brilliant on burgers & fries. Makes a spiced dip for roast veg, It is classy on chops & great with fish ‘n’ chips.
Serving suggestion - caramelized onions, blue cheese, moist turkey burger and Irish hot Brown Sauce. Serve with real potato fries.
The inspired sauce result if a metaphorical Brit sauce had a hot Caribbean holiday fling & this is the saucy baby. Tamarind base, killer app on meat - burgers, fish and chips, steak, chops etc.
A hard working New York based Kerryman (Shopping for a sauce to wow his Cuban Girlfriend) said "'tis like a Brown sauce gone pure mad!"
Brown Sauce is the Irish and British ketchup - often to be found side by side on every table as the red and the brown.
Hattwood sauces generally contain less than 1 % in combined added sugars and salt.
Low Added Salt: 0.15%
Low Added Raw Sugar: 0.5%
Made with malt vinegar - so very tasty but 'may' contain traces of gluten.
Ingredients: Tomatoes, Water, Hot Peppers, Onions, Apples, Mild Peppers, Carrots, Garlic, Dry Fruit, Raw Sugars, Tamarind, Fruit Juice, Oil, Salt, Herbs & Spices.