“High Pulp” Cayanne, Red bell, Garlic, Scotch Bonnet, Pineapple Hot Sauce
Burn scale 4/11
Cayanne pepper mash( acetic acid, peppers, salt) Red Bell pepper, Garlic, Scotch Bonnet mash(acetic acid, peppers, salt), Pineapple, Rice vinegar, Distilled white vinegar, Water, Salt.
in collaboration with the experimental, jazz band, High Pulp, the sauce is something you can use every day with just the right amount of heat and sweetness from the delicious grilled pineapple, and just like their, music it’s out of this world.
Burn scale 4/11
Cayanne pepper mash( acetic acid, peppers, salt) Red Bell pepper, Garlic, Scotch Bonnet mash(acetic acid, peppers, salt), Pineapple, Rice vinegar, Distilled white vinegar, Water, Salt.
in collaboration with the experimental, jazz band, High Pulp, the sauce is something you can use every day with just the right amount of heat and sweetness from the delicious grilled pineapple, and just like their, music it’s out of this world.
Burn scale 4/11
Cayanne pepper mash( acetic acid, peppers, salt) Red Bell pepper, Garlic, Scotch Bonnet mash(acetic acid, peppers, salt), Pineapple, Rice vinegar, Distilled white vinegar, Water, Salt.
in collaboration with the experimental, jazz band, High Pulp, the sauce is something you can use every day with just the right amount of heat and sweetness from the delicious grilled pineapple, and just like their, music it’s out of this world.