• Matouk's Salsa Picante Hot Pepper Sauce 10 fl oz bottle from Jamaica made with aged Scotch Bonnet peppers, UPC 036494020323
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Matouk's

Matouk's Salsa Picante Hot Pepper Sauce – 10 fl oz

Matouk's Salsa Picante Hot Pepper Sauce – 10 fl oz

$7.99 USD
$7.99 USD
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Shipping calculated at checkout.

Classic Caribbean table heat—aged Scotch Bonnet fire with everyday versatility.

Matouk’s Salsa Picante Hot Pepper Sauce is a true Caribbean staple, built for constant use, not special occasions. Made with aged, pickled Scotch Bonnet peppers, this sauce delivers bright heat with a smooth, steady burn that enhances food rather than overpowering it. Vinegar and mustard add tang and structure, while island spices give it a savory backbone that keeps each bite balanced and crave-worthy.

This is the kind of hot sauce that stays on the table—used a little at a time, all the time.

⭐ Tasting Notes
Bright Scotch Bonnet fruitiness up front, followed by tangy vinegar, subtle mustard warmth, and a clean, lingering island heat. Medium texture with classic Caribbean balance.

⭐ Perfect For
Daily table use
Fried fish and seafood
Rice dishes and beans
Eggs and breakfast plates
Sandwiches and wraps
Soups and stews

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

⭐ Specifications
Heat Level: 7/10
Pepper(s): Scotch Bonnet
Volume: 10 fl oz (300 mL)
Gluten-Free: ❌ Not Gluten-Free
Country of Origin: Jamaica
Brand: Matouk's Matouk's
SKU: 1423
UPC: 036494020323

⭐ Flavor Story
“Salsa Picante” isn’t meant to impress—it’s meant to belong. In Caribbean kitchens, this style of sauce is always within reach, used to sharpen flavors and wake up meals without stealing the spotlight. Matouk’s ages their Scotch Bonnet peppers to deepen flavor, creating a sauce that feels familiar, reliable, and endlessly useful.

⭐ Quick Recipe
Caribbean Pepper Splash for Fried Fish

  1. Mix 1 tablespoon Matouk’s Salsa Picante with 1 teaspoon lime juice.

  2. Add 1 teaspoon warm oil and stir gently.

  3. Spoon lightly over fried fish or shrimp just before serving.

This keeps the heat bright while letting the seafood shine.

⭐ Pro Tip
Use this sauce early in cooking when making beans or rice. The vinegar and mustard mellow with heat, spreading Scotch Bonnet flavor evenly through the dish instead of sitting on top.

⭐ Tags
Matouk's, Caribbean hot sauce, Scotch Bonnet hot sauce, Jamaican hot sauce, salsa picante, island table hot sauce, heat level 7

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