The unlabeled bottle is the Jamaican; gifted to me by BIL who got it from a co-worker. Other than the fact it’s made from some of these Scotch bonnet peppers,
I have no deets
The other two start with a two week ferment and recipes from the Fermented Hot Sauce Cookbook as described here.
The Bajan is with Scotch Bonnets and also has horseradish, onion, garlic, mustard powder, vinegar, and a bit of sugar.
The Trini started with yellow Habaneros, with carrot, tumeric, fresh red sweet peppers, garlic, onion, thyme, cilantro, vinegar, lime juice, mustard and curry powder.
Both are spicy and tasty, but not as mellow as what I remember. Hoping they will mellow a bit with thyme 
ETA some pictures from a visit with the in-laws
Perfectly fried green plantains
Escovitch of whiting
