Salsa de chile extra picante Pappi’s Chilli - Island Jerk

That pineapple and allspice mix sneaks up on you right before the scotch bonnet hits the back of the throat. I've been putting a spoonful in my rice and beans and it's the perfect level of burn for someone who wants actual heat. Even the cinnamon comes through at the end, which I wasn't expecting at

I was a bit nervous about the "xtra hot" label, but the pineapple and allspice balance it out so well that I keep going back for more spoonfuls on my grilled chicken. A little goes a long way, and the heat lingers just long enough to be fun without being painful.

The allspice and cinnamon come through right before the scotch bonnet hits you—it's a sweet, smoky burn that lingers nicely. I've been dousing it on grilled chicken and even a bit of pineapple for that island kick.