FANCY A TREAT? TRY MY HEAT!
The foundation for the DK Hot Sauce range. Taking my cousin's recipe, I spent months cooking, trying, tasting, sending out for feedback until I got to the 9th batch. Finally, I knew I had a sauce that had the perfect balance of flavour & heat. "No.9 - Hot Pepper Boomer" was born.
No.9 is a versatile sauce that I use with everything. Beans on toast or scrambled eggs come alive in the morning. Add some to a falafel wrap or mix with mayonnaise or ketchup to liven up your burger & fries.
My favourite is to add to mini roast potatoes halfway through while they're cooking!
There are many flavours on the market but I haven't seen many citrus sauces. I'm a huge fan of everything citrus and wanted to create a sauce that had the flavour of the No.9 but with a sharp citrus burst. After some very constructive feedback from the amazing team of testers I was working with, I created the "No.3 - Citrus Banger" sauce on the 3rd attempt.
With such a fresh flavour it works superbly with seafood & chicken. Add some to your BBQ shrimps and serve with couscous, or liven up your fish tacos with a healthy dash of No.3. Brush your chicken wings before baking them or drizzle some on a mango salad.
My favourite is with Pineapple Chow (check the "Hungry?" section)
I felt there was something missing from the range and needed to add a sauce for the true chilli heads. But how do you maintain that flavour while upping the heat levels. I didn't want to ruin the dish but needed to have a sauce that packed more of a punch. Thankfully on the first attempt "No.1 - Double Bubble" was born.
Double Bubble works great in a chilli con carne. A couple of tablespoons added to the meat and then served on a jacket spud, drenched in butter & grated cheese. It's great with hangover eggs and works wonders after a night on the razz.
Check the recipes section for a more detailed report on how you can get the best out of your "No.1 Double Bubble" hot sauce.
Aside from our range of sauces, we wanted to give you the opportunity to create your own Caribbean dish at home. And what better way to do that, than with our Caribbean Jerk Paste.
As with all of our products, we use the freshest herbs, spices and ingredients for the most authentic flavours.
Simply "jerk" your chicken; stab the hell out of it and then place in a freezer bag.
Add 1-2 tbsps of DK Jerk Paste and a splash of oil, preferably canola, but vegetable or sunflower will also work.
Massage the paste into the meat thoroughly and refrigerate for at least 3-4 hours, overnight if you can.
You can then air fry, roast or BBQ and hey presto, Caribbean Jerk Chicken at the ready.
Serve with your choice of sides; I prefer sweet potato fries, coleslaw & salad.
I wanted to move away from the existing flavour profiles and create something different. Sweet Heat was born from my love of pork and cheese. The blend of apples, honey & nutmeg counteract the heat from the chillis, to deliver a "Sweet Heat" sensation.
It is the perfect partner for your sausage sarnie, or add to a cheese board for an elevated experience. I use it on burgers instead of ketchup.
Influenced by the Trini street snack, Pineapple Chow, I wanted to capture that tropical feel in a bottle.
Using fresh pineapple, coriander & garlic to create a fruity, yet punchy sauce that takes you straight to the beaches of the Caribbean.
This is my go-to sauce for tacos and is the ONLY time that you are allowed pineapple on pizza.
For the coriander haters out there, trust me, I promise that you won't be offended.
DK Hot Sauce
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