Mango and Scotch bonnet. The one that looks friendly.

Mango is the first ingredient in this bottle, and it tastes like it. Behind it sits red Scotch bonnet, the pepper behind Caribbean jerk and pepper sauce: fruity, a little floral, and seriously hot. A little cane sugar, garlic and onion round it out. It tastes like the islands, and it is very easy to pour more than you meant to.

Use it where you would use a fruit salsa and want it to fight back. It is at its best on jerk chicken, grilled pork and fish tacos, and it wakes up a plate of rice and beans.

Good on: jerk chicken, grilled pork, fish tacos, shrimp, rice and beans, grilled pineapple.

5 FL OZ (148 ML), about 30 servings. Recipe developed in Royal Palm Beach, Florida. Professionally manufactured and bottled in Jacksonville, Florida. Ships nationwide.

Heat Level: Hot
Flavor Profile: Mango Scotch bonnet

Ingredients: Mangos, distilled vinegar, water, red Scotch bonnet pepper mash (red Scotch bonnet peppers, salt), pure cane sugar, garlic (garlic, water), dried onion, salt.