Small-batch Caribbean pepper sauce. The Marin family recipe from Trinidad & Tobago, hand-bottled in Fort Wayne. Scotch bonnet, habanero, shado beni — real fire, real flavor, real family.
Trinbago Pepper Sauce is the Marin family recipe — passed down from Felix and Shafina Marin, brought from Trinidad to Indiana, and hand-bottled in Fort Wayne since 2018. Scotch bonnet, habanero, shado beni. Real ingredients. Real fire. Real love in every bottle.
The heart of the sauce. Trinidad cultivar — sweet, fruity, dangerous.
The punchy backbone. Bright, citrus-y, balances the bonnet's depth.
Caribbean culantro. The grassy, herbal Trini signature you can't fake.
Fresh. Roasted. Never powdered. The savory bottom the heat sits on.
Fresh-squeezed lime, raw apple cider vinegar. Brightness and bite.
Toasted, ground in-house. The slight tang that makes Trini sauce different.
Caribbean sea salt, raw cane sugar. Just enough to round the edges.
Six hours of slow simmer. No microwave shortcuts. Done when it's done.
"I've been to Trinidad for Carnival three times. This is the closest thing to grandma's kitchen I've found in the States."
— Marcus T. · Brooklyn
"Three drops on jerk chicken and my husband had to lay down. I love this stuff. 10/10."
— Sarah R. · Atlanta
"Tried every Caribbean sauce on the market. Nothing else hits like this. The shado beni makes it."
— Devon K. · Toronto
