Pastiche Guava Hot Sauce made with Dulse, Madame-Jeanette, and Habanero Peppers.
This Caribbean table sauce recipe features the sweetness of ripe and juicy guava with hot Madame Jeanette peppers and seaweed (dulse). Madame Jeanette (Capsicum chinense) is a hot, yellow chili pepper cultivar native to Suriname. This pepper is very hot, on average 65x hotter than the Spanish red pepper on the Scoville scale (developed by Wilbur Scoville in 1912, measures the hotness of chili peppers and spicy sauces). Really for the lover of very spicy! The taste is slightly fruity and reminiscent of mango and pineapple.
Award winner, Silver Medal, at the Clifton Chilli Club's 2023 National Chilli Awards. See also: https://www.cliftonchilliclub.com/national-chilli-awards-2023-r
Average nutritional value per 100 g:
Energy: 297 kJ / 71 kcal
Fat: 0,7 g
of which saturated: 0,1 g
Carbohydrates: 13,9 g
of shich sugar: 8,7g
Fiber: 2,4 g
Protein: 2,2 g
Salt: 6,7 g
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