This is our hottest condiment! By far! Five different types of hot peppers are separately aged in vinegar, and when matured, are drained, rough chopped and hand blended. Just as different types of grapes provides individual character to a wine, we have selected each type of pepper to have a different capsaicin count, as well as its own texture, flavor and aroma. What results on blending is a 100% hot experience, where every spoonful is 100% pepper, as we do not include any vegetable fillers or preservatives in our recipe.
The Ghost pepper or the Bhut Jolokia pepper is included in our Pepper Chow recipe. In Trinidad & Tobago dialect, a chow is made from a medium to ripe fruit, such as mango or pineapple, chopped into small pieces and seasoned with chadon beni (similar to cilantro), vinegar, lime, and hot pepper.