Rainford Remedy
This sauce is named after my mother and my Jamaican ancestors. I grew up watching my mother cook and jump at the chance where I get to cook for her. I’m always learning more about my family in Jamaica and am excited for the day where I can walk on the same land as them and eat mangos every day.
Made with locally grown red habanero peppers, homegrown scotch bonnet peppers, homegrown yellow mushroom peppers, mangos, carrot, garlic, ground allspice, salt, apple cider vinegar and water.
Keep refrigerated and use two weeks after opening.
This sauce is named after my mother and my Jamaican ancestors. I grew up watching my mother cook and jump at the chance where I get to cook for her. I’m always learning more about my family in Jamaica and am excited for the day where I can walk on the same land as them and eat mangos every day.
Made with locally grown red habanero peppers, homegrown scotch bonnet peppers, homegrown yellow mushroom peppers, mangos, carrot, garlic, ground allspice, salt, apple cider vinegar and water.
Keep refrigerated and use two weeks after opening.
This sauce is named after my mother and my Jamaican ancestors. I grew up watching my mother cook and jump at the chance where I get to cook for her. I’m always learning more about my family in Jamaica and am excited for the day where I can walk on the same land as them and eat mangos every day.
Made with locally grown red habanero peppers, homegrown scotch bonnet peppers, homegrown yellow mushroom peppers, mangos, carrot, garlic, ground allspice, salt, apple cider vinegar and water.
Keep refrigerated and use two weeks after opening.