Fresh red Belizean habanero pepper, hand-chopped carrots, natural vinegar, hand-chopped white onions, hand-harvested snowy white sea salt, freshly squeezed key lime juice, and fresh garlic - Mindfully made in Belize, Central America. This is one of the original recipes from the late 1980s. Marie progressively added increasing amounts of pepper and less carrot to meet the demand of the heat lover. Soon, other flavors emerged in her line of pepper sauces. Marie's sauces are revered for their balanced, clean habanero fruit bouquet, gorgeous velvety texture, and exquisite fresh taste. They are elegant and structured, with a clean finish. Marie's sauces are non-fermented, lacking the astringency and acidity found in common vinegar-based "hot sauces." Marie Sharp's Caribbean sauces are called "Pepper Sauces," revealing the focus on the fruit or vegetable rather than vinegar. Think of how versatile a carrot is, and you can appreciate why this particular recipe is well-suited as an everyday sauce for all occasions and dishes.
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