Matouk’s West Indian Salsa Picante Hot Sauce – 10 fl oz (300 mL)

A classic West Indian table sauce where tropical fruit meets Scotch Bonnet warmth—bright, savory, and endlessly usable.
Authentic Caribbean flavor with a gentler heat profile, built for everyday meals, not just thrill seekers.

Matouk’s West Indian Salsa Picante is a staple-style hot sauce straight from Trinidad and Tobago, blending aged Scotch Bonnet peppers with ripe papaya for a smooth, tropical balance of heat and flavor. This sauce delivers warmth without aggression, letting the fruit, vinegar, and spices work together in a way that enhances food rather than overpowering it. It’s the kind of sauce you keep on the table and reach for again and again.

⭐ Tasting Notes
Bright tropical sweetness up front from papaya, followed by tangy vinegar and a steady Scotch Bonnet warmth. The finish is savory and lightly spiced, with a clean, balanced heat that lingers without burning out the palate.

⭐ Perfect For
Everyday table use
Grilled chicken or pork
Fried eggs and omelets
Rice dishes and beans
Caribbean and island-style meals
Seafood and fish sandwiches

⭐ Ingredients
Papaya, Aged Pickled Scotch Bonnet Peppers, Vinegar, Water, Modified Corn Starch, Salt, Onion Powder, Lactic Acid, Garlic Powder, Mustard, Potassium Sorbate, Spices, and Color (FD & C Yellow no. 5).

⭐ Specifications
Heat Level: 7/10
Pepper(s): Scotch Bonnet
Volume: 10 fl oz (300 mL)
Gluten-Free: ❌ Not Gluten-Free
Country of Origin: Trinidad and Tobago
Brand: Matouk’s
SKU: 1297
UPC: 036494020125

⭐ Flavor Story
This sauce represents the everyday side of Caribbean heat—the kind meant to be shared, passed around, and poured freely. The addition of papaya softens the natural intensity of Scotch Bonnet peppers, creating a smoother, more approachable profile that still carries unmistakable island character. It’s not about shock value—it’s about balance, tradition, and food that keeps you coming back for another bite.

⭐ Quick Recipe
West Indian Breakfast Hash Finish

1. Pan-fry diced potatoes with onions until golden and crisp.

2. Add shredded chicken or leftover pork and warm through.

3. Remove from heat and drizzle 1–2 tablespoons of Matouk’s West Indian Salsa Picante.

4. Toss gently to coat and finish with a fried egg on top.

The papaya sweetness rounds the dish while the Scotch Bonnet heat wakes everything up without overwhelming the plate.

⭐ Pro Tip
This sauce shines when used after cooking, not during. Adding it at the table preserves the tropical notes and keeps the heat clean and controlled—exactly how it’s used throughout Trinidad and Tobago.

⭐ ALT TEXT
Matouk’s West Indian Salsa Picante Hot Sauce 10 fl oz Caribbean Scotch Bonnet hot sauce from Trinidad and Tobago, UPC 036494020125

⭐ Tags
Matouk’s, Matouk’s hot sauce, West Indian hot sauce, Caribbean hot sauce, Scotch Bonnet hot sauce, Trinidad and Tobago hot sauce, table hot sauce, tropical hot sauce, heat level 7