The yam is strong in this one, and so are the Scotch Bonnet (Capsicum Chinense) peppers. At an estimated 80,000 to 400,000 Scoville Heat Units (SHU), these chilies are watered down with other ingredients like lime, yam, garlic, onion and cashews. It’s medium in consistency, mostly blended, but strong in flavor. I found it paired well with grilled steak. It didn’t work as well with Mexican foods due to the unconventional ingredients.
Ingredients: water, yam, lime, Scotch Bonnet peppers, garlic, white onion, herbs & spices, vinegar, organic cane sugar, sea salt, ginger root, rosemary, cashews, maple syrup, xanthan gum, pepper extract.
Recommended on: steak, potatoes.
From: Vancouver Island Hot Sauce Company, Nanoose Bay, British Columbia, Canada. http://www.vancouverislandhotsauce.com