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Melinda’s Scotch Bonnet is a hot, fiery but sweet pepper sauce, the cousin of Melinda’s habanero sauces: Scotch bonnet peppers with papaya and passion fruit to balance the intense West Indies heat, plus carrots, lime juice, onion, garlic and turmeric.
Melinda’s calls it superb in a Bloody Mary. Melinda’s is run by brothers Greg and David, who make its sauces with fresh produce instead of dried spices and have spent three decades perfecting more than 40 of them.
Size: 5 fl oz
How it tastes
Made with
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Hot sauce of the month club
If Scotch Bonnet is your speed, tell us that once and stop hunting. Set your heat level, the flavors you want, and the food you actually cook. Then a real person picks 1, 2 or 3 small-batch bottles for you every month.
Reviews
Tried it? Tell other heat seekers how it tastes and how hot it really runs.
About the maker
Brothers Greg and David Figueroa helped bring habanero pepper sauce to the US in 1989, and Melinda’s has been a staple ever since.
Melinda’s sauces start with fresh vegetables like carrot and onion, kettle-cooked with habaneros grown in Costa Rica. The Original Habanero is the classic, joined by Garlic Habanero, Mango, Chipotle, Jalapeño, Red Savina, Naga Jolokia and Scorpion. They also make pepper ketchups, from black pepper to naga jolokia.
What hot actually means
30,000–350,000 SHU on the SCOVILLED scale. Habanero territory: heat that lingers, with room left for flavor.
Newer to heat? Start with medium instead.
Scotch bonnet
Lime
Garlic
Bloody Marys