Bottling Flavors of the Caribbean

Mavis Davis, her niece Debra Sandler and grandniece Kiah Sandler, all of whom have roots in Trinidad and Venezuela, have formed a company with the expertise of a chef, Martin Little, to bottle and sell the family’s Caribbean sauces. The yellowish Soca Sauce, made with papaya, cauliflower, mustard and cilantro, is chunky and tolerably spiced. Hot Hot Soca Sauce is rust-colored, smoother and takes no prisoners. The grass-green Marvelous Marinade with cilantro and onions, could pass for pesto, and has uses beyond marinating, as a dipping sauce or for dressing pasta.