Want to re-create that Caribbean heat back home? Pick up some of the regions fieriest sauces on your next cruise
5. Baron West Indian Hot Sauce, St. Lucia
One look at the fiery orange and yellows of Baron West Indian Hot Sauce and you know what you’re getting into. Your eyes water as soon as you crack the bottle and inhale the Scotch bonnet peppers — they're one of the hottest peppers in the world and a common ingredient in Caribbean hot sauces. Baron is perhaps the most well-known Caribbean hot sauce company, and the West Indian Hot Sauce is their hottest. Like all classic yellow hot sauces, the Scotch bonnet peppers are beaten with mustard seeds. Other ingredients include vinegar, salt, onions and garlic. Try it with seafood, particularly St. Lucian salt fish.
4. Pickapeppa Jamaican Hot Red Pepper Sauce, Jamaica
This dark, smooth sauce is on the mild side for hot-sauce connoisseurs, but it still packs a decent punch with ingredients that include hot peppers, cane vinegar, sugar, salt and spices. Pickapeppa products contain tropical fruit and spices from all over the world and are aged in oak barrels for a minimum of one year. Use it on all things jerk, from chicken to pork to fish.
3. Busha Browne's Pukka Hot Pepper Sauce, Jamaica
Warning: The crushed Scotch bonnet peppers in this sauce are not used sparingly. This is an intense, pungent sauce and should be used more as a marinade for grilling than as a condiment. Pukka Pepper Sauce goes great with Creole and Cajun cooking and it can be used to spice up some already spicy jerk cuisine. If you’re game, that is.
2. Blind Betty's Hot Caribbean Concoctions Sauce, St. John, U.S. Virgin Islands
This sauce uses habaneros instead of Scotch bonnet peppers, which complement the sauce's subtle pumpkin, carrot and apple flavors. It took first place in the Chile Pepper 2003 Fiery Food Challenge in the Hot Sauce-Habanero division. It's a great dipping sauce and can also be used to add a kick to soups, stir-fries and rice dishes, or as a base for a grilling marinade.
1. Lottie's Original Barbados Red Hot Pepper Sauce, Barbados
This is everything a hot-sauce aficionado would expect in a Caribbean sauce. The generous helping of Scotch bonnet peppers gives it a kick that lasts long after your meal is digested. It's one of those hot sauces that stays with you, punishing your gums (in a good way) for daring to taste it. We suggest using it as a condiment only if you have a high tolerance for spicy foods, or else you'll be spending the rest of your afternoon in Barbados munching on bread. Here's another way to try it: Put a drop or two of Lottie's in your next Bloody Mary — and in the one after that.