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: (1 review)
Write your own review


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!