A Caribbean pepper cocktail of red, Habanero, Scotch Bonnets and Ghosts make it quite hot. A ton of onion and veg all cooked up, bathed in coconut milk with a toppy pineapple and mingled into smooth curry notes. All in all a very balanced mix with layers of flavor, feel and aromas improving your dish on multiple levels.
Made with fresh hot mix of peppers from Hattwood's personal farm space.
Inspired by days in tropical Antigua, stopping to chat to the locals at road side fruit stands; selecting the local coconut and sweet Black pineapples to make make a fresh vegetarian curry after getting home from a day swimming and resting out of the mad heat under the shadow of the palm crossed sun-umbrellas. Painting on front of bottle is John's own drawing of the local Antiguan favorite the local sweeter and petite 'Black Pineapple' and Mango.
Heat Level: Very Hot Heat in my opinion. Very pleased with this sauce. Great on home made chicken gyro/wrap.
The Saucery Has multiple levels of taste going on
- the Sweet/sour angle from pineapple/vinegar
- the Tropical combo of rich coconut & pineapple
- the Eastern & Caribbean ambiance of curry
- the Vegetarian meal deal with chick peas!
Fan Favorite: Informal Fan feedback say that this is their favorite sauce: more to come. You want some.
Healthy choices: Hattwood sauces generally contain less than 1% in combined added sugars and salt. We don't use any chemical additives or preservatives whatsoever. In fact Hattwood sauces are a rich source of nutrients and vitamins.
Ingredients: White Vinegar, Mixed Hot & Mild Peppers White & Yellow Onion, Coconut Milk Chick Peas, Pineapple, Water, Ginger Garlic, Sugars, Oil, Salt, Curry Powder, Herbs & Spices.