Matouk's
Matouk's West Indian Flambeau Sauce Hot Sauce – 10 fl oz
Matouk's West Indian Flambeau Sauce Hot Sauce – 10 fl oz
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🔥 Pure Scotch Bonnet fire from Trinidad & Tobago — no extract, no mercy.
Matouk’s West Indian Flambeau Sauce is raw Caribbean heat in its most honest form. This is a true Scotch Bonnet purée, built the traditional way in Trinidad & Tobago, delivering blistering intensity without relying on capsaicin extract. The heat is immediate, aggressive, and sustained — but never artificial.
This sauce is revered by serious heat seekers because it keeps its integrity under fire. No sugar padding. No fruit dilution. Just fermented Scotch Bonnet character, sharp vinegar, and West Indian spice balance that punches straight through rich foods and fatty proteins.
This is not a beginner sauce.
This is a benchmark sauce.
⭐ Tasting Notes
Explosive upfront heat
Sharp fermented pepper tang
Savory, mineral-driven finish
Clean burn that lingers without bitterness
⭐ Perfect For
Jerk chicken and pork
Curry goat or oxtail
Fried plantains and doubles
Rice and peas
Heat-building soups and stews
⭐ Ingredients
Aged Pickled Scotch Bonnet Peppers, Water, Salt, Modified Corn Starch, Vinegar, Onion Powder, Mustard, Potassium Sorbate, Soybean Oil, Spices, Xanthan Gum, and Colour.
⭐ Specifications
Heat Level: 10/10
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: 1231
UPC: 036494040420
⭐ Flavor Story
“Flambeau” means torch — and this sauce earns the name. Produced in Trinidad & Tobago, where Scotch Bonnet peppers are treated with respect, this sauce represents the upper limit of traditional Caribbean heat without shortcuts. It’s been a staple on West Indian tables for decades, trusted by cooks who want real fire, not gimmicks.
⭐ Quick Recipe
Flambeau Jerk Finisher
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Grill chicken or pork until fully cooked.
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In the final 60 seconds, brush lightly with Flambeau Sauce mixed 3:1 with oil.
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Remove immediately — do not caramelize.
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Rest 2 minutes, then serve.
This preserves pepper flavor while delivering maximum heat impact.
⭐ Pro Tip
This sauce is best used after cooking, not during. High heat dulls Scotch Bonnet complexity. Apply at the table or as a finishing glaze to keep the burn clean and sharp.
⭐ Tags
Matouks,Flambeau Sauce,Scotch Bonnet Hot Sauce,Caribbean Hot Sauce,Trinidad Hot Sauce,Extreme Heat Sauce,West Indian Sauce
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