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Angry Goat Pepper Co. Dreams of Calypso Scotch Bonnet & Tropical Fruit Sauce
Cayenne, Jalapeño, Aged Red Peppers, Chipotle & Ancho Peppers are the forerunners of heat in the following sauces. Sauces in this section include Huy Fong Sriracha Hot Chili Sauce and Iguana Mean Green Jalapeño Pepper Sauce!

Angry Goat Pepper Co. Dreams of Calypso Scotch Bonnet & Tropical Fruit Sauce

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$8.49

SKU:A33B

  • Buy 3 for $7.49 each and save 12%
  • Buy 12 for $6.49 each and save 24%

Availability: In stock

OR

Market Price $9.49


Our Low Price $8.49


Special Price for 3 Bottles $22.47 - Save $6.00 Bottle Price $7.49


Fantastic Price for 12 Bottles $77.88 - Save $36.00 Bottle Price $6.49


Angry Goat Pepper Co. Dreams Of Calypso Scotch Bonnet & Tropical Fruit Sauce - Trinidad & Tobago contain the origins for Calypso music and many of the hot peppers we enjoy today. To pay tribute to these two vastly different, but culturally significant items they have created Dreams of Calypso. Tropical fruit & Scotch Bonnet Peppers with mustard, carrot and Caribbean spices will remind you of the gentle island breezes, palm trees, sandy beaches and the sweet harmonies of Island music. Try on egg rolls, pork, poultry, rice, pizza & eggs. From Vermont Ingredients: Pineapple, mango, Jamaican Scotch Bonnet, lime juice, distilled vinegar, prepared yellow mustard, carrots, Yellow Bell Peppers, cane sugar, sea salt, granulated garlic & allspice.



Awards:





  • 1st Place Caribbean Style - Mild/Medium Fiery Food Challenge at ZestFest 2019


Description

Details

Market Price $9.49

Our Low Price $8.49

Special Price for 3 Bottles $22.47 - Save $6.00 Bottle Price $7.49

Fantastic Price for 12 Bottles $77.88 - Save $36.00 Bottle Price $6.49

Angry Goat Pepper Co. Dreams Of Calypso Scotch Bonnet & Tropical Fruit Sauce - Trinidad & Tobago contain the origins for Calypso music and many of the hot peppers we enjoy today. To pay tribute to these two vastly different, but culturally significant items they have created Dreams of Calypso. Tropical fruit & Scotch Bonnet Peppers with mustard, carrot and Caribbean spices will remind you of the gentle island breezes, palm trees, sandy beaches and the sweet harmonies of Island music. Try on egg rolls, pork, poultry, rice, pizza & eggs. From Vermont Ingredients: Pineapple, mango, Jamaican Scotch Bonnet, lime juice, distilled vinegar, prepared yellow mustard, carrots, Yellow Bell Peppers, cane sugar, sea salt, granulated garlic & allspice.

Awards:

  • 1st Place Caribbean Style - Mild/Medium Fiery Food Challenge at ZestFest 2019
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  • We've been talking about them all week long. Today's the day we're ready to cook with hot sauce. We've got Chip Hearn here...

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  • For lovers of hot sauce, this place is heaven.

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  • Chip globe-trots in search of new hot sauces ... thus giving him the largest collection in the world according to Chili Pepper Magazine.

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  • Chip has also created a museum of hot sauces ... If you want to have a hot time in Dewey Beach, Delaware.

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  • First-prize winner at the Fiery Foods Show was Peppers' Georgia Peach and Vidalia Onion.

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  • Chip Hearn's hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he's sample nearly all of them.

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  • Our guest Chip Hearn ... publisher of Peppers Catalog and heating up with the hottest sauces.

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