Cajohn's Small Batch Trinidad Scorpion Garlic Pepper Sauce, 5oz.: One of Cajohn's very first recipes, and has been awarded many 1st place awards including the “World Champion” Louisiana Style Hot Sauce as judged by the culinary professionals assembled in Lafayette, LA in 2013. It is my take on a century old recipe, gifted by an old Cajun friend, Rush Biossat of Maurepas, LA back in 1997 at the Crescent City Brewhouse on Decatur St. in New Orleans.

Ingredients: Distilled Vinegar, Chile Peppers, Sugar, Salt, Garlic, Lemon Extract, Xanthan Gum.