ON! FIRE GOURMET PEPPER SAUCE

I come from a family of cooks and chefs. I myself have been cooking since I was 12. From a young age, I learned nothing adds to the taste of food more than gravies a sauces. 

On a trip to the Caribbean, Jamaica specifically, I fell in love with a variety of hot sauces made from a variety of peppers and herbs.  But what I truly learn out there was hot sauce can be more than something you sprinkle on food, it can also be used to make delicious sauces and gravies as well as used during the seasoning process of meats.  Year after year I would go back and spend time with talented chefs and home cooks who taught me different techniques and ways to create what I called the perfect sauces. Being a person that loves to cook for groups of people, I'd try out my recipes at special gatherings as a way to discover which flavors worked best.

It was a chance meeting, over a decade ago, with Anthony Bourdain at a friends restaurant in upstate New York that made me want to take cooking more seriously. He had tasted this Scotch Bonnet Chicken I had made during a cooking class and he applauded it.  Being a fan of Bourdain, that meant everything. I then started experimenting with other peppers and flavors until I create my premier flavors. I've spent hours and hours, day after day for years perfecting what I thought was the perfect sauces. 

Now I want to share those sauces with you.

Those flavors were my Caribbean Spicy mustard, Spicy Wing Sauce, Jamaican Jerk Sauce, Scotch Bonnet Sauce, Mango Habanero, Cayenne Red, and Green Verde.