If you don't already know, Pickapeppa is clearly the shit.You can argue it's not really a hot sauce, but somehow it ends up in that same corner of your fridge door. Right next to the Aardvark and Crystal, of course.
For all you single school teachers on holiday in Jamaica *wink*, don't mistake this as an 'exotic' version of A1 or HP steak sauce back home. It's more like a cliffsnotes on the flavors of slow-cooked Caribbean meats. The sweet sour notes play out through aged, carmelized fruit and vegetables... think raisins, mangoes, vinegar, tamarind, peppers, tomatos, onions, spices, etc aged in oak for a year. It's thick, slightly smoky and bold, but it's not going to burn your face off. These flavors are naturally a great foil for pork and chicken -- baked, smoked, grilled low or braised.
Apparently it's also popular with cream cheese as a dip. Sure, OK, sounds good to me. I'd rather mix it with a good, full-fat greek yogurt to top fish tacos or coat grilled chicken. And if you work it into a recipe for grilled pork tenderloin or braised pork butt/shoulder, I couldn't blame you for that. It's that awesome.
The downside of embracing Pickapeppa as your savior is that you naturally long for their other sauces, all hard to find unless you shop online. Mango chutney, jerk sauce, hot pepper sauce, gingery spicy mango sauce?? Oh, fuck me.
As far as the original is concerned, get it. Find it at the usual suspects. Or your friendly food service supplier... peep this beauty:
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