Sunny Island · Classic Gold
One sauce, made properly.
A Scotch bonnet pepper sauce built on a family recipe carried five generations. Bright, fruity heat with green papaya underneath for body — not just a burn.
8 FL OZ (250 g)
What's in it
Seven things, and nothing else.
- 01Scotch Bonnet Peppers
- 02Vinegar
- 03Onion
- 04Garlic
- 05Yellow Mustard
- 06Green Papaya
- 07Salt
- Scotch bonnet, forward and fruity rather than flat
- Green papaya for body and a clean finish
- Yellow mustard and vinegar carrying the tang
- Onion and garlic underneath, not on top
Ways to use it
It is not only a table sauce.
Cooked in early or spooned on at the end — it does both, which is why it tends to disappear faster than people expect.
Marinate
Chicken, pork, fish — overnight or an hour.
Grill
Brush on in the last minutes so it does not scorch.
Finish
Straight over rice, peas, stew, or roti.
Dip
Cut into mayo or yoghurt for something milder.
Cook in
A spoon into the pot early, for depth.
Serve
On the table, where it usually ends up anyway.
From the label
Nutrition, per serving.
Taken from the printed label, not retyped from memory.
Serving size 1 tsp (5.7 g)
- Calories
- 0
- Total fat
- 0 g (0%)
- Cholesterol
- 0 mg (0%)
- Sodium
- 90 mg (4%)
- Total carbohydrate
- 0 g (0%)
- Total sugars
- 0 g
- Protein
- 0 g (0%)
Servings per container is withheld: the current artwork carries the same figure on every size, which cannot be right across the range. It returns once the corrected values are confirmed.
Formats
What you can ask for.
Only confirmed rows appear here. Anything still being finalised is left out rather than guessed at.
- Consumer bottle
- 8 FL OZ (250 g)
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