About the Sauce: Caribbean Reef Sharks enjoy tropical waters, where Gabe was inspired to make a lush sauce with coconut milk, pineapple, and the native Caribbean Scotch Bonnet pepper. Tropical heat with an island appeal.
Uses: If you get fresh fried seafood this sauce is a match made in heaven, and also a great fit with rice and beans!
Ingredients: Onion, Scotch Bonnet Pepper, Sweet Potato, Pineapple Juice, Apple Cider Vinegar, Carrots, Coconut Milk, Pineapple, Banana, Garlic, Water, Lime Juice, Scallions. Fresh Limes, Sugar, Ginger, Cilantro, Habanero Pepper, Molasses, Dijon Mustard, Celery Salt, Cumin, Salt, Tarragon, Ginger Powder, Cinnamon, Allspice, Anisie, Cloves, Thyme, Mint.
Size: 5 oz
Maker Story: Gabe, the founder of Spicy Shark credits his mom for introducing his family to an eclectic array of cuisines. "The house rule was you didn’t have to like it, but you had to try it. I tried it, and I liked it…all of it. The spicier the better."
"Once I saw Jaws as a kid, I was hooked as a shark addict, but because of awe, respect, and curiosity, not fear. Things changed for me when I went to JawsFest on Martha's Vineyard in 2012. I was able to meet Wendy Benchley, the wife of the late author of Jaws, Peter Benchley. I learned about her organization, Shark Savers, and the horrific destruction our ocean's sharks were experiencing. In recent years, I have become most passionate about helping end the cruel and unsustainable practice of shark-finning. As a shark enthusiast, I am drawing attention to Sharks through our craft hot sauces."
You can read The Spicy Shark's Craft Hot Sauce profile here.