Every bottle of Cayman Peppa Sauce is handcrafted by Chef Thomas Tennant and is inspired by Caymanian heritage and Caribbean flavours.
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SIGNATURE HOUSE CI$9
Every Caymanian household has their own version of a traditional ‘peppa’ sauce, but they all include local scotch bonnet and seasoning peppers pickled with onions and carrots. This is exactly what makes up Cayman Peppa’s Signature House Sauce, it’s just blended smooth.
Recommended on everything as it gives a likkle spice to everything and is a classic table sauce.
MANGO HELL CI$9
Our sweet mangoes have gone to Hell and back! Inspired by the bold flavours of Bajan cuisine, this hot sauce features scotch bonnet peppers along with mangoes, turmeric and mustard which makes it a devilishly, complex hot sauce.
Recommended with fried foods, pork, dishes, eggs and sandwiches.
GONE COCONUTS CI$9
Coconuts are a staple ingredient in Caymanian cuisine and was once a major export from the island. This is our Caribbeanised version of a ‘sweet heat’ hot sauce. We’ve gone nuts by making this sauce with not just scotch bonnet peppers, but 8 layers of coconut: water, vinegar, rum, jelly, meat, extract, sugar and oil.
Recommended for any dish that pairs well with coconut, including stewed conch, fish rundown and curries.
SWEET HEAT PLANTAIN CI$9
Plantain is a popular side dish in Caribbean culture, so we created this unique hot sauce that has a complex take on sweet heat. Ripe plantains are fried until caramelised and then blended along with local scotch bonnet peppers and Jamaican spices, such as curry powder and allspice.
Recommended with braised beef, chicken and side dishes like rice & beans, coleslaw & potato salad.
GREEN PARROT CI$9
The Green Parrot is our national bird, but similar species can be found across the Caribbean. The Lesser Antilles are known for their green seasoning, so this inspired our vibrant, herbaceous hot sauce. The harmonious blend of scotch bonnets, garlic, citrus and herbs brightens any dish.
Recommended with any dish that embraces cilantro, parsley and culantro (shado beni), such as tacos, white fish or roast chicken.
SMOKEY CABOOSE CI$9
A caboose is a historic Caymanian cooking method that consisted of an uncovered wooden grill with a layer of sand on the bottom. Using this concept of open flames, we’ve charred vegetables and scotch bonnet peppers to add a smokey flavour to this hot sauce.
Recommended with most dishes as a smokey version of a table sauce, but is particularly good on grilled meats and veggies.
SCORPION STING CI$12
Respecting Cayman’s endemic scorpion and the flavours from Trinidad, we came up with this unique hot sauce. Inspired by a ‘murtani’, a Trinidadian dish with charred eggplants, tomatoes, okra, onion and garlic. Along with scotch bonnet peppers and their native, spicy Trinidad Scorpion Pepper we’ve created a chargrilled, earthy hot sauce.
Recommended with grilled meats and veggies, a savoury breakfast and sandwiches.
REAL DUPPY CI$12
A duppy is known across Caribbean folklore as a mischeivous and malevolent spirit. This emboldened ‘spirit’ has taken on the notable flavours of Jamaican jerk. Classic jerk spices are combined with scotch bonnet peppers and ghost peppers to give you an out of this world experiences.
Recommended with proteins and veggies that embrace a spicy jerk flavour.
FRIGATE HOT CI$12
Frigate birds, locally known as “man-o-wars”, can be seen soaring above all three islands and are known for stealing food from others mid-air. The flavours is inspired by old school Pickapeppa Sauce - think tamarind, mango and raisin notes. You may want to swear when you have this scotch bonnet and Carolina Reaper pepper-based sauce, but we encourage you to keep it classy and say it’s “Frigate Hot”!
Recommended with Caution since we’ve included one of the hottest peppers
SCOTCH BONNET CHILI CRUNCH CI$15
*Delivery only & Limited Edition
Chili Crunch is a staple condiment from Asia, but has taken the world by storm over the past 15 years. Our base ingredients include crispy garlic, sesame seeds, toasted nori and a variety of dried chili peppers. We have Caribbeanised ours by slowly frying local scotch bonnet and seasoning peppers to bring some freshness.
Recommended with egg-based breakfasts, noodles and fish dips.