Mrs Greaux Pepper Sauce

Scotch bonnet, vinegar, garlic, mustard. The recipe Mrs Greaux has not changed since 1985.

Mrs Greaux has been bottling scotch bonnet sauce out of her kitchen in the south-east of St. Kitts since the early eighties. The recipe has not changed since the second batch. Scotch bonnet, white vinegar, garlic, a small measure of mustard. Smells sharp. Hits the back of the tongue, then the front. Disappears too quickly into stews and over fried fish.

150ml. Glass. Goes with everything except dessert.

Read: How Nevis makes pepper sauce →