As a company founded in 1974 with 136 Great Taste Awards to date, Cottage Delight has a name for itself in quality. A family run business, still using copper pans, small batches and hand packing and labelling, you can guarantee the love and devotion that goes into such a successful company as this. As this company continues to grow, the Chairman – Nigel Cope still enjoys creating new flavours.
Seriously Hot Caribbean Sauce has been one of their popular sauces, labelled in the same branding as the rest of their bottle range. A clean cut simple white label beautifully adorned with Scotch Bonnets and Habaneros. The classic design is in keeping with with majority of their other products, which I don’t believe has changed for a good few years (if ever).
Habanero and Scotch bonnet chillies (56%**), Water, Acetic acid, Salt, Onion, Mustard, Modified corn starch, Stabiliser: Xanthan gum.
**Website says 64%
Bottle kindly supplied by Cottage Delight
This huge 220ml bottle contains the rusty red coloured sauce, relatively thin, with plenty of seeds and herb pieces inside. The first smell from opening is pure heat. Pure Scotch Bonnet and Habanero heat. It has an almost vinegary scent to it. It pours well onto a spoon with several seeds jumping out ready to be eaten. The initial taste is the acidity straight to the tongue and a rather bitter shock that is face pullingly sharp.
After all the vinegary sharp flavour, what you are left with is heat that attacks the back of the throat and tongue. Whilst this sauce is so high in chilli content, I was expecting the heat to be much hotter. BUT, in small quantities it is quite warm, and as with the scotch bonnet, it has a slow build. In the larger, more often spoonful after spoonful I am eating to gather flavour, this gets hot quickly. Sadly, the only flavour I can get is the acid, and heat.
Cottage Delight suggest using this to add sizzle to any meat, fish or vegetable dish. In my honest opinion, I would add it to other sauces, during the cooking process to cook out some of the vinegar flavour and leave behind some heat. The acid flavour would be good for a hot sweet and sour pork combination. So all is not lost! If you like your sour sauces with extra heat, this one is for you!