Chetty's Hot Sauces
Chetty’s Caribbean style hot sauces start with a fiery mixture of Scotch Bonnet peppers that Patrick Chetty grows on farms in his native Guyana. After basking in the Caribbean sunshine, free from pesticides, Patrick sends the best of the crop to Keswick, Ontario, where he brews up hot sauces and a terrific mild Jerk marinade. True global fusion!
Chetty’s Original - Hot-Sauce-of-the-Month / September 2008
To the fiery blend of Scotch Bonnet peppers, Chetty adds vinegar, mustard, and salt . The Original flavour highlights the fresh taste of the peppers and is a great splash 'n dash sauce. Try it in salsa, drinks, on raw oysters, or anywhere you want a clean, bright kick.
Chetty’s Lime - Hot-Sauce-of-the-Month / September 2008
The ever-so-slightly-milder Lime version adds a touch of citrus that makes it perfect for a spicy Caesar. Also try it in seafood ceviche or salsa.
Chetty’s Pineapple - Hot-Sauce-of-the-Month / July 2009
With the Pineapple sauce, he adds pineapple for a sweet tang. The thin consistency makes it a great addition to seafood or chicken marinades. A dash or two is also an awesome way to zip up a dressing for coleslaw or a citrus sauce for shrimp and fish. You can even try a few drop in your favourite tropical drink for fun! It’s a little bit of Caribbean sunshine in a bottle!
Chetty’s Garlic - Hot-Sauce-of-the-Month / June 2012
Chetty's newest flavour is garlic, and they mean it! This sauce packs a fresh garlic punch followed by a respectible hot pepper kick. A little vinegar on the finish rounds it out. Perfect for marinades, seafood, sub sandwiches, pizza, and salsa… anywhere you want lots of fresh garlic with a kick. Only garlic lovers need apply!