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This hot sauce is a Bajan beauty. Made by two brothers in Brooklyn, they've recreated their family recipe honed on the island of Barbados. Tropical scotch bonnet peppers are matched with the pungency of mustard and aromatic horseradish. A bit of dark rum from the homeland provides just enough sweetness to keep everything in balance. Try it on sausages, in a sandwich, or smothered on roast beef or brisket.
