Hell Hot Pepper Sauce

Flavour is supplied by the fiery and red Scotch Bonnet peppers enhanced by local spices of ginger, pimento, garlic, onion and cane vinegar. Will add zest and kick to soups, meats, fish, and any other savory dishes; use with caution and care.

Recipes

NEL’S HELL HOT SAUTE SHRIMP

5 lbs Shrimp (medium)
10 cloves garlic (chopped)
1 tsp salt
1 tsp Nel’s Old Time Hell Hot Pepper
1/2 cp scallion tops (chopped)
3 tbsp Juliana Jerk Seasoning
8 oz Nel’s Old Time Sweet Pineapple Sauce
4 oz extra virgin olive oil
6 oz white wine

PROCEDURE

Saute garlic in olive oil until translucent.

Add prepared shrimp, salt, Juliana Jerk Seasoning and scallion tops and toss to coat shrimp with oil.

Cook just until shrimp is pink.

Add the white wine.

Arrange shrimp on warm serving plates and top with Sweet Pineapple Sauce.