DBS Heat: 6/10
Carrot and cinnamon underlie the sharp heat of the scotch bonnet peppers in this sauce. Perhaps the big ears help dissipate the heat?
Ingredients: red wine vinegar, water, red pepper, onion, habanero pepper, carrot, vegetable oil, garlic, cinnamon
Ingrédients: vinaigre de vin rouge, eau, poivron rouge, oignon, piment habanero, carotte, huile végétale, ail, cannelle
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