Matouk's West Indian Flambeau Sauce Hot Sauce, from down in Trinidad and Tobago, comes this scorching puree of blazing peppers. The hottest sauce we've found without capsaicin extract added. This tonsil-torcher is made from aged pickled scotch bonnet peppers with mustard. The mustard taste is somewhat muted. A deep orange color, this sauce even looks hot! Good stuff!

Ingredients: Aged Pickled Scotch Bonnet Peppers, Water, Salt, Modified Corn Starch, Vinegar, Onion Powder, Mustard, Potassium Sorbate, Soybean Oil, Spices, Xanthan Gum, and Colour.

Average Customer Rating: (2 reviews)
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My favorite.
By: Mike - Halethorpe, MD Aug 2, 2011

I like hot sauces to have BOTH heat and flavor. To me, Matouk's Flambeau is the best of both worlds. I lived for three years in the Caribbean, and fell in love with it while I was there. It, and sweet (not hot) curry, are the "secret ingredients" in chicken rotis and several other West Indian curry dishes. If you haven't tried it - stop missing out!


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By: Utangac - lyzPURImiuqLmEJD, SD Mar 28, 2012

I can agree with this review. It's pletny hot without being over the top. This is probably a good medium average for the type of chiliheads that can handle super-hot sauces, but should be considered very hot for everyone else. Probably among the hottest you can get without using extracts or Ghost Peppers.It tasted to me like hotter ketchup, though I dig the thick texture, and that it doesn't smell vinegary.