This sauce is the one that started it all, made in a style popular in the French West Indies and using fresh Scotch bonnets that go from whole to chopped-and-bottled in a matter of minutes. This preserves the full heat and fruity flavor of this amazing pepper.
A little Sauce No. 23 on the side of your plate will pair perfectly with almost anything you want to spice up.
Try No. 23 with any grilled meat, blend it with mayo for a great burger or fries sauce, mix a small spoonful into any soup.
The numbers we use to name our sauces come from birthdays in the family, so it only made sense that this “flagship” sauce carries the number of Corine’s birthday.