Tuesday, March 25, 2014

NEW Scorpion Pepper Hot Sauces from Melinda's & Susie's

Melinda's Scorpion Pepper Hot Sauce
Good news for fans of super-hot hot sauces and lovers of the unique flavor and heat of Caribbean scorpion peppers:

The Carolina Sauces online store now carries two new scorpion pepper hot sauces!

Melinda's Scorpion Pepper Sauce is the latest from the world-renowned maker of Melinda's Hot Sauces in Costa Rica. The main ingredient in this VERY hot sauce is the fearsome Trinidad Moruga scorpion pepper, one of the hottest chilies on the planet. These peppers are blended in a traditional Caribbean hot sauce base of vinegar, carrots, onion, lime juice, garlic & salt for a straightforward, savory-tangy flavor that lets you experience the scorpion peppers in all their potent glory. This all-natural hot sauce is a fine example of what a well-made, single-pepper hot sauce should taste like, and proves that an extremely hot sauce (around an 8 on a 1 to 10 scale) need not be a "taste bud killer" to satisfy one's craving for serious heat and pure chile flavor.

Susie's Scorpion Pepper Sauce
Susie's Scorpion Hot Sauce also boasts only natural ingredients, with flaming-hot scorpion peppers taking center stage. Made in Susie's kitchens in Antigua & Barbuda following the local hot sauce traditions that have made Susie's hot sauces highly sought-after and famous around the world, this fiery, savory pepper sauce features a tangy vinegar-mustard base with a secret blend of complementary spices that bring out the best in the scorpion chile. Around an 8 or so on your average 10-point heat scale, this hot sauce is powerfully hot but not dangerously so. Nevertheless, I recommend starting off with just a small amount on your food until you become comfortable with the heat level.

Both of these scorpion pepper sauces can be used on any savory dish, either at the table or in recipes calling for all-purpose, versatile hot sauces. And both of these new hot sauces are currently on sale at the Carolina Sauces online store.

Zestfully yours,

No comments:

Post a Comment