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HEAT LEVEL:
You want fire? That’s easy. Anyone can strike a match, but few can strike a balance. A balance where heat and flavor find themselves on equal footing. At Melinda’s, we pride ourselves on striking that perfect balance in every sauce we make. Get ready to set your mouth on flavor.
Melinda’s Scotch Bonnet. The fiery but sweet cousin to our traditional Habanero pepper sauce, with papaya and passion fruit to balance the intense West Indies heat. Made the Melinda’s way: with whole, fresh ingredients and the best peppers on the planet for people who care about those kinds of things. Superb in Bloody Mary’s and bloody well everything.
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