Walkerswood Jonkanoo Pepper Sauce – 170ml

Walkerswood Jonkanoo Pepper Sauce – 170ml

Not for the faint-hearted, this seriously HOT sauce adds a real zing to savoury dishes or can be used as a dip on the side.

Jonkanoo Peper Sauce is made with fresh West Indian red Scotch bonnet peppers and lots of spices.


Hot Tip:  A few splashes on your eggs in the morning is the perfect way to kick start your day!




Hot Peppers

Cane Vinegar


Cane Sugar

Modified Corn Starch

Citric Acid



Garlic Powder

Potassium Sorbate (preservative)

Thyme Leaves


4 whole snapper, sea bream or similar fish, scaled and gutted

1 lime, juiced

1.2 litres/ 5 cups water

2 tsp salt

1 onion, chopped

2 garlic cloves

1 tsp Walkerswood Jonkanoo Sauce or Scotch Bonnet Pepper Sauce

2 bay leaves

1 fresh thyme sprig

1 tsp allspice


Place the fish in a bowl with half the lime juice, half the water and half the salt. Marinate for about 1 hour. Drain and discard the marinade. Pour the remaining water into a saucepan and add the onion, garlic, jonkanoo sauce, bay leaves, thyme and allspice. Bring to the boil and simmer for 5 minutes. Add the fish, cover and simmer for 5 minutes or until the fish is cooked. Add the remaining lime juice and salt to taste. Serve hot.

This hot sauce gets a lot of respect mon! You feel the heat and it has a distinct and flavorful taste. But the great thing about this hot sauce is that it has a lot of heat but is easily "put out". If you like hot sauce but not the lingering "hot burning sensation" then this is for you!


Johnny, USA



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