|
It all started in October 1996 when I met Earl, a
100% Jamaican chef.
Earl is a master in his style of Jamaican foods, which in two
years I had the pleasure of eating dishes like jerk chicken,
jerk pork, jerk beef, goat curry, ox tale, and many other spicy
foods.
One spring weekend my wife and I spent the day at the
Philadelphia fish docks with Earl and Alma his wife buying fish
and shrimp.
That evening Earl made fried whiting for supper. With that fried
fish went a white sauce made of vinegar, onions, and scotch
bonnet peppers. Needles to say that was our first experience
with the infamous scotch bonnet pepper.
The first bite my wife and I took left us unable to speak, it was
so hot, but the flavor was so good that I decided to try and
calm the fire.
With the spices and cooking style of my native Puerto Rico, I
knew that we could find a way to keep that flavor.
I began to blend together different spices and peppers.
I added a Habanera pepper and a Thai pepper and the combination
gave us the flavor we were looking for.
Today the positive statements and return orders for this sauce
have taken the business to this point were we had to have a web
site built to better serve our gracious clientele.
I thank you all!
Sincerely,
Jose A Cruz |
Nutritional Information
Serving Size 1 tsp. (5 mls.)
Calories ………………3
Total Fat………………0
Saturated Fat …………0
Trans Fat……………...0
Cholesterol …………...0
Sodium ……………….3.5 mg.
Total Carbohydrates ….0.3 g
Dietary Fiber …………0.1g
Sugars ………………...0.1 g
Protein ………………..0
Vitamin C …………….1% USRDA |
Ingredients: Vinegar, onions, tomatoes, olives, garlic, Scott Bonnet
Peppers, Habenero Peppers, Thai Peppers, Xanthan gum, recao.
Allergens: Pluck-Tree-Peppa sauce has no:
gluten , peanuts, tree nuts, milk, shellfish, fish, egg
or soybean ingredients or contact.
|