Sunny Island · Classic Gold
Caribbean heat,made for tablesand shelves.
Scotch bonnet and green papaya — a family recipe from St. Vincent, refined in Trinidad & Tobago.
- 01Five generations
- 02St. Vincent & Trinidad
- 03Scotch bonnet–led
- 04Small-batch
A recipe carried by memory
Five generations.One recipe.
“Originating in the early 1900s on St. Vincent Island and refined in Trinidad & Tobago, the five-generation-old Sunny Island Pepper Sauce now debuts in the United States, bringing a taste of Caribbean heritage.”
From the printed 16 oz label
The family line
Four chapters. One continuous recipe.
1900s—Today
- 01
Early 1900s
St. Vincent
The recipe is born in a family kitchen.
- 02
Mid-century
Trinidad & Tobago
Refined over decades of island tables.
- 03
Handed down
One family
Carried by memory, never written down — until now.
- 04
Today
United States
The family recipe makes its American debut.
An illustrated low-poly Caribbean island at dusk. Scrolling crosses the water and lands on the Sunny Island jar standing on the beach.
The island
Born on an island.
The crossing
Carried five generations across the water.
The heat
Scotch bonnet, straight from the fire.
The island grows it
Green papaya, sun, and time.
The landing
It all ends up in the jar.
Keep scrolling
Short list. Long answer.
Also: Vinegar · Yellow Mustard · Salt
Where it’s made
Made by hand in a licensed shared commercial kitchen, in batches small enough to taste every one — with the equipment to scale from a test batch to a full production run.
Cook it the Trini way.
Six house recipes from Trinidad & Tobago, written down as they are actually cooked.
- 01
Doubles, Slight Pepper
Doubles is the street food Trinidad wakes up to — two soft turmeric bara folded around curried channa, bought at the roadside and eaten standing over the wrapping paper.
About 3 hours, plus an overnight soak for the channa - 02
Burnt-Sugar Chicken Pelau
Pelau is the pot that follows Trinidadians everywhere — to the beach, to the river, to Sunday lunch — chicken, rice, and pigeon peas cooked down in one heavy pot over caramel made from burnt sugar.
1 hour 30 minutes, plus marinating - 03
Ten-Minute Pepper Shrimp
Pepper shrimp is the cutter that disappears first at any lime — hot shrimp, sharp lime, enough pepper to keep the rum honest.
35 minutes
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