Pickapeppa Sauce was created in Shooter's Hill, Jamaica in 1921 and is still made there today. Prepared with cane vinegar and aged in oak barrels, Pickapeppa Sauce has a sweet but mellow flavor that gives it an unmatched versatility.
It has, in fact, been called 'Jamaican Ketchup' in tribute to its range of uses. Pickapeppa is undoubtedly a unique and delicious Jamaican sauce.
From cream cheese to crab dip to barbecue to baked bananas, Pickapeppa Sauce is the perfect choice to add smooth, sweet flavour to any dish.
Having been a fan of HP sauce for many years, I have finally found a sauce that I feel surpasses this in so many ways. I find that I am now using this more and more to add that wee dash of extra flavour to any number of dishes, although I personally prefer it with the likes of a good steak of even some nice chops, but I will certainly be willing to try this with as many dishes as I can, even if it's only to see if there is anything that this really won't go with.
I'm the kind of person that likes a bit of extra something on many of their foods and lately it's been steak sauce, however I was looking for a bit of variety and along came this wee gem that filled my need perfectly.
I must admit I wasn't too sure on what to expect when I first tried this, as although I do like spicy food I haven't tried anything from the Jamaican area of the world before so I was actually expecting it to be a bit more spicy that it actually was, in saying that I still found it to be spicy enough for my palette.
I will definitely be on the lookout for more of this, as I have now found a new replacement for my current condiment of choice.
Back in the day I used to sit around with my parents and grandparents, slathering 'HP Brown Sauce' all over our mince pies, mashed spud and assorted veges. Oh, and our roast chicken and veges. Erm, and the ham and cheese sandwiches. Not to mention almost every other foodstuff we had for Sunday lunch.
Now, a few more years than I care to admit later, and I have long-since substituted for tomato sauce of various brands. I was happy. I had a nice little product that did the job and was easy to find. Now, I am no longer as happy... because I have found a product that takes me back to my... erm, younger years... and has a very familiar taste but with a lot more kick, which my adult tastebuds are more capable of coping with.
Full of attitude, flavour, and a smooth texture, this sauce was great on the pies, on crackers with ham and cheese, and especially amazing when mixed with cream cheese and turned into a novel and unique dip that went really well with all the 'standard' flavour potato and corn chips, and even with vegetable sticks.
Overall, if it was more readily available in stores, I would have given this a "Personal Choice" of '10'... and drop the price of the bottle by a couple of dollars and a perfect '10' would have been an easy bet.
OK, Tried this, Loved this!
Like the rest of the range there is an unexpected riot of flavours that just seem to work together.
Similar to HP sauce or spicy barbecue sauce, but darker and spicier. Beautiful!
An excellent sauce for steak and as an add-in to beef casseroles to really bring out the flavours of the meat without overpowering it.
An excellent addition to my cupboard and I will be finding a store that will ship stuff out so I can get some more.
My wife, who is not a lover of spicy foods loved this one: Sloshing it onto hash-brown, plates of bacon or chicken and in fact anything where instant flavour was needed. In fact, for a non-chillie addict, she was an instant addict of this sauce. The bottle seemed to vanish almost overnight. This has to be the sign of a winning product.
There is no denying that there is a shot of chillie in this product, but skillfully blended with the other spices, the chillie kick we love is tempered by the other flavours. This is somewhat reminiscent of HP sauce (for the English readers) or Steak sauce for everyone else, but with a more complex balance of flavours, and believe me, it is hard to replicate in a food lab. Something that only slow maturation in oak barrels can achieve over many months to allow the flavours to develop to their fullest potential.
As for kitchen use - Just do it. Use it everywhere. Just one tip, make sure you keep a couple of bottles spare. You will just hate running out of this sauce.
OH MY GOSH what a fantastic sauce, the 1st mouthful was just delicious, there was no "hotness" to it just an exquisite burst of flavours, the 2nd mouthful started the burn and the flavour just got better with every mouthful.
I tried this for the 1st time with just a plain ole steak pie and the sauce brought out the flavour of the pie as well without taking away from the flavours of the sauce.
It has been 15 minutes since trying and my mouth is still burning with the flavour and I'm loving it. I will be purchasing this in the future and it will be a permanent item in my cupboard from now on :)
Random listing from 'Food'...
Minced beef in a tomato and hidden vegetable sauce stirred through short cut spaghetti.
Made in New Zealand from local and imported organic ingredients, no added salt,sugar, or preservatives and a good source of protein.
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