A Thyme For All Seasonings
Well my Trinidad background got the best of me again. Upon introduction of our fabulous five hot sauces, I called them "pepper sauces". Additionally I had them put in jars, instead of sauce bottles. I constantly got questions about the sauces, with customers asking what they were, and how do you use them. I was truly puzzled because I know that as Americans we do use "pepper sauces" all the time. Enter an American friend, who I know uses pepper sauces, who asked the same thing that others were asking ...... what is pepper sauce? How do you use it? Puzzled, I explained it to him and he laughed and said, "Oh, you mean "Hot Sauce" ..... this is Hot Sauce! Then he explained to me that "pepper sauce" is probably a Caribbean term and customers would instantly know what the products are if I changed the labels to say "hot sauce", and also place them in "hot sauce" bottles. So after telling him in a huff that I am now an American like him (which he found equally hilarious), last week I grudgingly ordered the hot sauce bottles and had the sauces re-packaged. And Voila .... they are now flying off the shelf, both at the store and at the Farmers Market, without all of the questions asked. Folks are LOVING the hot sauces. I do make them a bit thick so I have been telling folks that they can add a little vinegar or lemon juice to thin them out a little. I use old family recipes to make the sauces so I like to stay with the recipe as it was passed on to me. Some like the sauce thick, and some like them more of a liquid .... it easier add some liquid to the mix after purchase .... but it's all good. Even though the weather has not been cooperating, we do have Habanero, banana, lemon, Caribbean scotch bonnet, and the sweet and mild mango ...... something for everyone.