Busha Browne’s Pukka Hot Pepper Sauce Review
Busha Browne’s Pukka Hot Pepper Sauce starts off with the pride and joy of the pepper world, in my humble opinion, the Jamaican Scotch Bonnet.
The Scotch bonnet pepper is a close relative of the habanero, with a Scoville heat rating between 100,000 and 350,000. Besides packing a powerful heat punch, the Scotch Bonnet has a taste as distinct as that of its habanero cousin.
Busha Browne’s Pukka Hot Pepper Sauce makes full use of the Scotch bonnet’s flavor characteristics. Combined with cane vinegar, salt, grapefruit seed extract, and approved spices, this Scotch bonnet sauce is at the top of the pepper sauce heap. The floral sweetness of the Scotch bonnet shines through. The heat level is not overpowering, but there’s a warm aftermath that any pepper sauce fan will be able to appreciate.
The aesthetics of this pepper sauce need to be mentioned. It has an eye-pleasing bright orange color and large pieces of mashed Scotch bonnet pepper skin and seeds that you can actually chew for an extra bit of flavor. The aroma is pleasingly floral, offering no hint of the heat within.
I started this sauce with a finger taste. I like to taste my sauces without any intrusion the first time around. One finger’s worth wasn’t enough. I took a spoon from the drawer and poured some on. Delicious. I was hooked from the start.
The first thing I did was try this sauce on a slice of pizza. The first slice led to another. The chunky bits of Scotch bonnet and the seeds compliment pizza perfectly. It’s like adding extra toppings. The sauce has a medium thick density that holds well to the surface you apply it to, making it a great topper for any snack you want to give a flavor boost.
I had to try this on jumbo shrimp, grilled outside and slathered with lime juice. It’s perfect as a shrimp dipping sauce. I liked this so much that I made up kabobs with alternating jumbo shrimp, mango, pineapple, and red and yellow bell peppers. I slathered on the Pukka Hot Pepper Sauce and grilled the kabobs for about seven minutes. The slightly sweet heat of the Pukka Hot Pepper Sauce with the chunks of fruit and vegetable are so suited to one another that I’ll make this a regular part of my outdoor cooking.
I’ve had Busha Browne’s on tacos, a loaded hot dog, and generously applied to authentic gumbo. After using this sauce less than twenty-four hours, my bottle of this sauce is almost half gone. I’ll be replacing it soon.
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