Mother In Law
Regular price
13.99
Our spiciest sauce is a nod to Trinidad & Tobago. There every household has pepper sauce. Recipes are passed down for generations. Scotch bonnets. Chadon beni. Bitter melon. Heat that doesn't just burn—it builds. We nailed it.
180+ Days fermented Scotch Bonnet peppers and West Indies Habaneros with Trinidad Scorpion peppers, green mango, bitter melon, charred lime, and chadon beni. The Scorpion is what separates amateurs from veterans—relentless slow burn.
Trinidad & Tobago
Fermented scotch bonnet, West Indies habanero, charred lime, green mango, Trinidad scorpion pepper, onion, carrot, cold pressed sunflower oil, bitter melon, garlic, *organic cane sugar, charon beni, spice, sea salt, flax seeds.
