I'm a fan of hot sauces, especially with cheese on toast, so when I saw this West Indian Hot Pepper sauce in a local supermarket I found myself dying to try it. This sauce is supposed to give you a classic taste of the Caribbean. It has been made with the same recipe of Scotch Bonnet and Habanero peppers for over forty years. It claims to have "a deliciously fiery and fruity flavour for a true taste of the tropics". The red chilli on the front of the bottle says "Hot", but just how hot can this sauce be?
Just before we headed out to see the hilarious play "Murdered to Death" starring Norman Pace and some other nutty actors, Cinabar prepared me some cheese on toast and I cracked open the sauce bottle. The thick orange sauce oozed onto the plate looking much like liquid fire with chilli seeds sparking against each other. The slices of cheese on toast seemed to visibly back away from the sauce in blind terror. I dumbly started carving up my cheesy portions and dipped the first piece into the fiery fluid that was trying its best to melt through the plate. The sauce had a wonderful hot chilli sweet smell to it as I raised the fork filled molten morsel to my mouth. The heat hit me almost straight away making my lips and tongue tingle disturbingly. After a few more mouthfuls I noticed all I could taste was fire, rather than the "fruity flavour" as promised. This sauce is super hot, in fact a little too hot for me, a full uncomfortable fiery heat in a sweating running nose type way. I switched to Worcester Sauce to cool myself down (I know... Wuss!) and then my usual Cholula sauce and Tabasco sauce. I'm sure I'll brave this Encona sauce again at some point, but next time I'll not forget to call the local fire station just in case.