Chris De La Rosa, Author at CaribbeanPot.com

Over the years dad’s tolerance for anything spicy has diminished considerably, and it’s to the point where he can’t handle any ‘spicy’ heat. Sadly it means no more of his fav Jerk Pork and Jerk Chicken. With that in mind and with a new crop of Pimento (seasoning) Peppers in the garden, I knew I had a solution.

You’ll Need…

1 large onion (chopped)
6-8 pimento peppers
6 scallions (chopped)
15-20 sprigs thyme (no woody stems)
4 thick slices of ginger
8 cloves garlic
3/4 tablespoon ground cinnamon
2 tablespoon Pimento (allspice) berries
1/2 tablespoon nutmeg
3/4 tablespoon black pepper
3 tablespoon brown sugar
3 tablespoon light soy sauce
1 cup rice vinegar (any plain vinegar will work)
1 cup veg oil
6 bay leaves
2 tablespoon mushroom flav soy sauce

Notes. If making this marinade gluten free, use Tamari instead of soy sauce. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially why you’ll get better results from crushing the pimento berries vs using already ground allspice. Likewise for grating the nutmeg fresh vs using nutmeg powder. Using the pimento peppers will give you the scent, flavors and oils of a scotch bonnet without the heat.

Give the necessary ingredients a good wash with cool water, drain and rough chop. Be mindful that if you use thyme with woody stems it will not break down and become a potential choking hazard later on when you use the jerk marinade.

Crush the pimento (allspice) berries (seeds).

As explained in the video I prefer using a food processor instead of a blender as I like the finished jerk marinade to have a bit of texture. However, if you want a more smooth paste, the choice is all yours.

Place everything in the food processor and go at it for a couple minutes. Why I included bay leaves in the marinade is explained in the video.

I didn’t add the thyme to the mixture at first as I didn’t have room in the food processor.

Should you want to use honey or maple syrup instead of the brown sugar, it’s all up to you.

If you can source the pimento peppers (try West Indian and Asian supermarkets), you’ll understand what I mean about the fragrance once you cut into them. Disclaimer! Typically there’s no heat in pimento peppers, however the odd time (depending how close they’re planted to spicy peppers) they can be spicy. Nibble on a piece to confirm before you go all in.

If you don’t have a lemon, you may add the juice of a couple limes. In the past I’ve used orange, clementine and mandarin juices with great success.

After a minute or two, you may scrape down the sides of the food processor and add the thyme. Continue until you get the consistency you desire.

Store in glass jars in your fridge for up to 6 months. Be sure to stir well before you season and marinate your meats and seafood, for that wicked Jamaican jerk kick!

Yes, no scotch bonnet peppers, but you’ll be very happy with the pimento pepper replacement. Especially if you’re like my dad and heat is your enemy!

Meat & Poultry

Incredible Smoked Pigtails.

May 27, 2025September 17, 2024Leave a Comment

If you’re a fan of salted pigtails to enhance your stews and soups as is common in the Caribbean, may I suggest you give smoked salted pigtails a chance. As I did in making the Breadfruit Simmered In Coconut Milk, having smoked pigtail pieces adds a unique dept of flavor.

You’ll Need…

4 lbs salted pigtail
1 tablespoon black peppercorns
8 allspice berries
2 bay leaves

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Including uses for this smoked pigtails. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Place the salted pigtail pieces in a deep pot covered with water on a medium/high flame and add the other ingredients.

Bring to a boil, then reduce to a simmer and cook for one hour.

Drain and set aside. This will not only help tenderize them, it will remove most of the salt it was cured in.

I used my Traeger pellet smoker with applewood pellets. You may use an offset smoker, propane or charcoal bbq if you wish. For the propane and charcoal bbq you’ll need to grill indirectly and employ the use of smoke pouches (essentially wood chips wrapped with foil, with tiny holes so when the wood chips burn, the smoke will escape and flavor the pigtail pieces)

My Traeger smoker was set to 180 F for the duration of the cook.

Four hours later and I pulled them off the smoker, but you can go a couple hours more should you want a more pronounced flavor.

Should you want to have these go for another couple hours, then slap some BBQ sauce on them, you could easily enjoy them as a dish after (cut into small pieces) as explained in the video.

In my case, after they were cool I placed a couple pieces into individual vacuum bags and stored them in the freezer for use in later recipes. Your stews, soups and even braised cabbage with pieces of this applewood smoked pigtail, will be simply incredible.

Gluten Free Side Dishes Vegetarian

Spicy Pickled Peppers As Done In The Caribbean.

May 27, 2025September 16, 20241 Comment

This pickled peppers is similar in flavor to the Caribbean Lime Peppersauce Recipe I shared a while back, and the texture along with said flavor is also reminiscent of the Chunky Lemon Lime Peppersauce from 2021.

You’ll Need…

2 cups wiri wiri peppers
10 cloves garlic (whole / cut the large cloves in half)
2 cups vinegar
1 cup cauliflower (chopped)
1 lemon (chopped)
1 1/2 teaspoon sea salt
2 Carolina Reaper peppers (sliced)

Notes! Feel free to use any combination of peppers you like or may have available. The Reaper peppers are insanely HOT, so please be mindful of that. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

IMPORTANT! Wear gloves and wash your hands immediately after with soap and water. When washing the knife, bowls and cutting board, be mindful that the fumes may irritate your nose/throat and cause coughing.

Wash and prep the ingredients. With the Wiri Wiri (aka coffee peppers) remove and discard the stems, chop the cauliflower, dice the lemon into small pieces and slice the Carolina Reapers if you decide you want that insane heat. Or use Habanero and/or Scotch Bonnet peppers instead.

Place the vinegar (plain white vinegar) in a pot on a medium flame and as soon as you start seeing tiny bubbles on the outer edge, turn the stove off. Add the diced lemon pieces. Shut off the stove and let it steep for 15 minutes.

Place the peppers, garlic and cauliflower in a large bowl. The reason for placing the lemon pieces in the warmed vinegar is to help soften the skin, so it breaks down quicker once it’s in the jar.

Now pour the vinegar with the lemon pieces into the same bowl with the other ingredients and give it a good mix.

All you have to do now is spoon the combination (lemon, peppers, garlic, cauliflower) into sterilized glass containers and top with the salt. Pour the vinegar into the bottle/container until everything is covered.

This can be used immediately as a spicy side or topping to everything. However, may I recommend that you allow it to marinate or cure for at least a week before you crack it open.

In my case I try my best to allow it to sit for 15 days for the garlic and lemon to release its flavor, the cauliflower will soak up the heat and the peppers to soften a bit and flavor the liquid.

As a lil fella on the islands I recall seeing bottles like this bathing in the sun in people’s yards as you’d drive to school. The kiss of the sun helps to further cure it, I was told. In my case, I prefer to store it in a cool and dark pantry for up to 6 months.

Gluten Free Sauces & Condiments

Scotch Bonnet Tomato Jam.

May 27, 2025September 15, 2024Leave a Comment

Definitely not something I grew up eating and to be honest, not until I started making this a couple years back (in Canada) when I had a bountiful crop of tomatoes and hot peppers in my little kitchen garden. Yet since then, it’s an annual tradition in our home.

You’ll Need…

4 lb ripe tomatoes
4-6 Scotch Bonnet Peppers (sliced)
10 cloves garlic (crushed)
1 teaspoon grated ginger
2 teaspoon salt
2 cups white sugar
1 1/2 cup white vinegar
1 1/2 cup apple cider vinegar
2 packs liquid pectin (85 ml / 2.9 oz – each)
1/2 lemon (juice)

Notes! Please use the video below to follow along as much more about the recipe is discussed there. Especially about controlling the heat, benefits of using peeled tomatoes and how to control the final texture of the jam. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

I used a combination of Roma, Cherry, Grape and San Marzano tomatoes in making this jam. It’s a great opportunity to use over-ripe tomatoes with splits etc or ones with bad ends (which can be cut out and discarded), Wash, drain and place them all in a deep pot on a med/low flame.

Bring to a rolling boil and cook for 20-30 minutes or until they fall apart. It will release a lot of liquid. You may use a large spoon or potato masher to further crush them.

Shut off the stove and once safe to handle, run everything through a strainer or a food mill. Discard the skin and seeds. Discussed in the video below.

Now return the liquid and pulp (scrape the bottom of the strainer) back to the pot.

Add all of the other ingredients to the pot, except the lemon juice and bring to a boil.

With the Scotch Bonnet peppers, I cut them chunky so as to give the finished jam a bit of texture. I did include the seeds and the white membrane that surrounds the seeds as I wanted the raw heat of the peppers along with the lovely Scotch Bonnet flavor.

Once it comes to a boil, reduce to a simmer and cook for 45-60 minutes or until the mixture reduces and gets thick.

Then it’s just a matter of shutting off the stove, stir in the lemon juice and safely pour the jam to set into sterilized glass containers.

This Scotch Bonnet and Tomato jam will keep in your pantry for at least 6 months and much longer in the fridge. Do refrigerate after opening. Use anywhere you’d normally use jam.

Gluten Free Seafood

The Ultimate Grilled Snapper.

November 12, 2024September 11, 2024Leave a Comment

As the days are getting shorter and nights cooler, it’s a gentle reminder that winter is just around the corner. A time which this son of the Caribbean dreads! With this dish it’s my way of extending the summer by using the outdoor grill and eating alfresco before that’s no longer an option.

You’ll Need…

1 cup olive oil (divided)
1/2 medium onion (diced)
8 cloves garlic (divided)
1 lb pumpkin or squash (divided)
1 1/2 tablespoon black pepper (divided)
2 pimento peppers (diced)
3 cups chopped Jamaican Callaloo
1 1/2 tablespoon salt (divided)
8-10 sprigs thyme (divided)
10-14 okra (divided)
1 1/2 tablespoon hot Habanero honey (optional)
1 lemon (juice)
1 1/2 tablespoon chopped parsley
8 grape tomatoes
1 1/2 lb sweet potato (pre-cooked in salted water)

2 lb Snapper or any fish you enjoy (cleaned)

Notes! While this fish recipe was done on my smoker/grill, it can also be done on a propane or charcoal grill and just as easily in your indoor oven at 375F. May I recommend that you follow along with the video below as much more is discussed there. If making this dish gluten free, please go through all of the ingredients to ensure that they meet your gluten free dietary requirements. If you don’t have the Hot Honey or prefer to keep the ‘heat’ out of the dish, regular honey will work.

Heat 1 1/2 tablespoon of the olive oil in a saucepan on a medium flame. Add the onion, 3 sprigs of thyme (leaves only), 1/3 of the Pimento Peppers and 1/3 of the garlic and stir well. Turn the heat to medium/low, add 1/4 teaspoon salt, 1/4 teaspoon black pepper. Cook for 2-3 minutes then add 1/4 of the pumpkin (diced) and the Jamaican Callaloo (washed and cut). Raise back the heat to medium now.

After 3-4 minutes, add 4 of the Okra (chopped) and stir well. Cook for another 2-3 minutes then turn off the stove and allow it to cool as we prep the fish. Note – with the okra, trim off the stem and ends and discard.

With the sweet potatoes, give them a good wash, slice in 1/2 and cook for 15-20 minutes in salted water.

Make a dressing with the remaining oil, pimento peppers, 1/2 of the thyme which are left back (leaves only), chopped parsley, lemon juice, reserved garlic, spicy honey, 1/2 of the remaining salt and black pepper. Then whisk well to combine.

Line a heatproof tray with parchment paper, foil or a banana leaf. Give the cleaned fish a couple cuts down the thickest part of the belly, then season the cavity and exterior with the remaining salt and black pepper. After which you’ll place the stuffing in the cavity of the fish and allow the excess to overflow out onto the tray.

Place the pre cooked sweet potatoes, remaining Okra (whole or sliced down the middle), tomato and sliced pumpkin (about 1/2 inch thick).

Drizzle on the dressing over everything and give a good toss if you want. In my case I knew during cooking the dressing would get to the underside of everything. Top with the remaining sprigs of thyme.

After 20 minutes in my 375 F grill, I went in with a spoon and titled the pan a bit. I was able to spoon some of the juices over everything again. Be mindful the pan will be HOT!

45 minutes later (uncovered) and the pumpkin was tender, tomato blistered and fish fully cooked. The stuffing and sweet potato were pre cooked so no stress there. Top with finishing salt and lemon juice if you want. Time to shut off the grill and enjoy. This is a complete meal for 3-4 people.

Gluten Free Meat & Poultry

Salted Pigtail Rice And Peas.

May 27, 2025September 3, 20243 Comments

Arguably the easiest Jamaican Rice and Peas to make is the Slow Cooker version I shared a while back and while that’s one of my go-to recipes, IMHO when you add salted pigtail to the dish it takes on a new level of ‘comfort’. Served with a healthy side of Jamaican Style Steamed Cabbage and even in the middle of a bitter Canadian winter, you’ll be cozy, warm and well fed.

You’ll Need…

1 1/2 cup dried red kidney beans (soaked)
6-8 sprigs thyme
2 scallions (chopped)
4-6 cloves garlic (smashed)
1 medium onion (diced)
1 Scotch Bonnet pepper (see notes below)
8 pimento berries (allspice)
1/2 teaspoon black pepper
2 lbs salted pigtail (pre-cooked)
1/2 cup coconut cream
2 1/2 cups par-boiled brown rice (washed)
water (12-14 cups)

Notes! Soak the washed (dried) red kidney beans in water (covered) so it cooks faster. May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially how I pre-cooked the salted pigtail pieces. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific dietary requirements. I suggest you get your butcher to cut the salted pig tail into 1 – 1 1/2 inch pieces for you as they can be tough to cut through.

In a deep pot, put the pre-soaked red beans and any remaining water from soaking them overnight or at least 4 hours. Followed by the thyme, scallions, garlic, onion, pimento berries (allspice), black pepper and the Scotch Bonnet pepper.

With the Scotch Bonnet pepper (a habanero will work also) you have two options. As it cooks you can break it and release the heat or try your best to NOT break it while cooking and remove it near the end.

Turn the stove on high, add about 8 cups of water and the coconut cream.

Bring to a boil, then reduce to a simmer and cook for 90 minutes or until the beans are tender. Keep in mind that we did pre-cook the salted pigtail (see video). During the cook time you’ll need to add about 4-5 cups of water, keeping in mind that we still need liquid for cooking the rice.

NOTE! if you don’t have coconut cream, you may use 2 cups of coconut milk and leave out 2 cups of the water I mentioned.

Wash the rice with cool water and repeat until the water runs clear. Now into the pot and raise the heat to bring it back to a boil.

Reduce to a rolling boil / simmer and cook for about 20-25 minutes or until the rice is tender. If you use white rice, it will cook quicker and you’ll need less liquid.

No, we didn’t add any salt to the dish as the remaining salt from the salted pigtail should be enough to season the dish. However, taste it at this point and adjust the salt to your liking. This is also when you’d remove the whole Scotch Bonnet pepper if you didn’t want the sort of kick.

Turn off the heat and cover the pot. After 8-10 minutes you can go in with a fork and fluff it if you want. Enjoy!

Personally I thin that this version of rice and peas is better a bit wet or NOT Shelly!

Gluten Free Meat & Poultry

Caribbean Curry Cow Heel (cow foot).

September 3, 2024August 29, 20241 Comment

In some parts of the Caribbean “Chow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond.

You’ll Need…

2 1/2 tablespoon Olive oil
1 large onion (diced)
5 cloves garlic (smashed)
1 teaspoon cumin (Geera) seeds
2 tablespoon Caribbean Green Seasoning
1 tablespoon ground Masala
2 1/2 tablespoon Curry powder
2 pimento peppers (seasoning peppers)
1 1/2 cup water
1 tablespoon black pepper
6 pimento berries
3/4 teaspoon ground cinnamon (or 1 stick)
1 Star Anise
1/2 teaspoon Sichuan peppercorns
3 Cardamom pods
2 bay leaves
2 Scotch Bonnet Peppers (see note below)
2 thick slices of ginger
4 1/2 lbs cow heel
3/4 tablespoon salt (adjust)
5-10 cups water
3 tablespoon cilantro (chopped)

Notes! Please get your butcher to cut the cow heel pieces for you with their band saw as your knives won’t be able to. I used 2 hot peppers in the dish as I like curry very spicy, that’s optional or leave the peppers whole as it cooks and fish then out near the end. Be mindful that if you break them, you’ll release the beast. If making this dish gluten free, please go through the list of ingredients to ensure they meet your gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.

I forgot to mention that it’s important that you wash the pieces of cow heel with the juice of a lime or lemon and cool water. Drain after. If you don’t have lemon or lime, use 1 cup white vinegar and water.

Heat the olive oil (use any oil you prefer) on a medium flame in a deep solid pot, followed by the garlic, onion and cumin seeds. Turn the heat down to low, then continue by adding the Caribbean Green seasoning, ground Masala and curry powder. Cook for 4 minutes on low.

Add the pimento peppers (if you can source it), then turn the heat back up to med/high and add the 1 1/2 cups water. Bring to a boil.

Once boiling add the allspice berries, black pepper, cinnamon, Sichuan peppercorns, cardamom, star anise, bay leaves and Scotch bonnet pepper. Turn the heat down so you have a rolling boil.

When the liquid has reduced by about 2/3 or so, add the ginger followed by the cow heel to the pot and give it a good mix.

Add the salt and 6 cups of water. Bring it up to a boil.

Once it comes up to a boil, reduce it to a simmer, lid on slightly ajar and cook for 2 hrs and 50 minutes to 3 hrs and 15 minutes or until it’s tender. You will be required to stir every 20 mins and it will need more water as it reduces.

Remove the hot peppers if you wish, along with the star anise, slices of ginger, bay leaves and if you can get the pimento berries as well. Taste and adjust the salt. If the cow heel is tender and you’re happy with the consistency of the gravy, turn off the stove or add more water and continue cooking.

Mix in the chopped cilantro and get ready to enjoy a delicious curry dish. Yes you can use a pressure cooker and cut the cook time by about 1/2 at least. However from my experience you won’t get the same deep rich flavor as you would with a low and slow braise.

Seafood

Yam With Smoked Herring And Cabbage.

May 27, 2025August 28, 2024Leave a Comment

This is yet another leftover special I rock from time to time at lunch. With boiled yam (cooked in salted water) and Smoked Herring Choka (some say stewed smoked herrings) on hand, basically all I did was add cabbage and warmed everything together. You’re free to add more tomato, bell pepper and anything else you may have on hand.

You’ll Need…

1 1/2 cup leftover prepared Smoked Herrings
1/2 lb Cabbage (chopped)
1/2 teaspoon salt
1 – 2 lbs leftover boiled Yam

Notes! Please follow along with the video below as much more about the recipe is discussed there. The smoked herring was prepared with onion, garlic, black pepper, tomato, scallions and herbs, so it’s already loaded with flavor.

Heat a wide pan on a medium low flame then add the leftover Smoked Herrings (say smok-erinn) and warm through. The olive oil used in preparing the smoked Herrings will assist in this.

As this warms through, chop the cabbage.

After 3-4 minutes you may now add the chopped cabbage to the pan, stir well and top with the salt.

As this cooks for 3 minutes, go ahead and chop the pieces of leftover yam into small pieces.

Add the yam to the pan and stir well to coat with everything else. Turn the heat to low, place the lid on and cook for 4-5 minutes or until the yam is fully heated through.

Such a lovely ‘country’ dish, which takes me back to being a lil fella on the islands and mommy would prepare this for our dad, my brother and I. My sisters (as mentioned before) are not fans of ground provision, at least when we were children. Serve with a tall glass of Mauby. BTW some of you may know the smoked herring dish as Stewed Red Herrings.

Seafood

Delicious Garlic Shrimp Rice Recipe.

August 21, 2024August 21, 2024Leave a Comment

While the base of this dish is reminiscent of Shrimp Scampi, and though I didn’t employ the use of any white wine (great addition btw), I’ll be adding rice (you may see others add pasta) to make it a tasty one pot dish.

You’ll Need…

3 tablespoon butter
8 cloves garlic (crushed or fine diced)
1/2 teaspoon black pepper
3/4 teaspoon salt (divided)
2 lbs small shrimp (61-90)
1/2 med onion (diced)
3 sprigs thyme (leaves only)
2 tablespoon chopped parsley
5 Wiri Wiri peppers
1/2 teaspoon turmeric
1/2 lemon (juice)
2 cups jasmine rice (washed)
4 cups chicken stock

Notes! I used Wiri Wiri peppers in the recipe, but you’re free to use any pepper you enjoy or can source and in the amounts you can tolerate. May I suggest you follow along with the video below as much more is discussed there, especially where I speak about the rice to use and if you wanted to add coconut milk in the recipe.

In a wide pan on a medium/low flame add the butter and crushed garlic. Turn the heat down to low and cook for 2-3 minutes. Then add the cleaned and deveined shrimp, turn the heat to medium and cook for 90 seconds. Stir well.

Immediately remove the shrimp and set aside. As explained in the video, you should try to leave back as much of the garlic in the pan as you remove the shrimp.

In the same pan (add more butter if you find that the pan is dry), add the onion, thyme, black pepper, 1/4 of the salt, parsley, turmeric and Wiri Wiri peppers. Cook on med/low for 3 minutes. Then add the lemon juice to deglaze the pan. Should you prefer to add smoked paprika or tomato paste instead of the turmeric, go for it.

Turn the heat up to medium and add the washed rice to the pan and stir well to coat the rice with that lovely flavored base we created. We’re also trying to toast the rice grains a bit to give the dish a nutty flavor.

2-3 minutes later it’s time to add the chicken stock, followed by the remaining salt and bring to a boil.

Once it comes to a boil, reduce the heat to a simmer and place the lid over the pan, but slightly ajar.

After 12-25 minutes, it’s time to add the pre-cooked shrimp back to the pot (don’t stir in yet) along with any juices which may have accumulated. Then cover the pan, turn the heat off and leave it on the same burner you were cooking it on. The goal is to allow the residual heat to complete cooking the dish.

After 10 minutes with the lid closed, it’s time to get a fork and fluff the rice and in doing so you’ll distribute the shrimp throughout the dish. Be sure to taste and adjust the salt to your liking. Be mindful that the stock you use will have a sodium element to it.

A delightful one pot dish, best served with a side of peppersauce and don’t forget the Caribbean style garlic sauce.

Desserts Gluten Free Vegetarian

Grilled Ripe Plantain.

May 27, 2025August 19, 2024Leave a Comment

Over the years I’ve shown you how to make Plantain Frittata, Panko Crusted Fried Plantain, Orange Brown Sugar Glazed Plantain and Refried Boiled Plantain, to name a few. The hot days of summer means we’re grilling more, so I felt it was time to share this delicious grilled plantain recipe with you.

You’ll Need…

3 large ripe plantains (firm)
3 tablespoon melted butter
cooking/baking spray
1 1/2 tablespoon ground cinnamon
1 1/2 tablespoon brown sugar
1 teaspoon sea salt (any flaky finishing salt)

Notes! Please follow along with the video below as much more is discussed about the recipe within. These can be done in your oven or stovetop grill pan, should you not have access to an outdoor grill. Grilling over a wood fire or charcoal will give you a better tasting grilled plantain. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Combine the sugar and cinnamon to use as a topping for the plantain pieces.

Peel, cut and slice the plantain (explained in the video).

Spray the cleaned grilling surface with the oven spray, then place the plantain pieces flat side down and grill for 3-4 minutes at 375F.

Now flip them over, brush with the melted butter and top with the cinnamon and brown sugar topping. Close the grill and cook for another 4-5 minutes.

Once off the grill, top with the flaky finishing salt of your choice (this is optional if you’re on a low sodium diet). The brown sugar will caramelize and with the cinnamon, combined for a lovely flavor which compliments the natural flavors and sweetness of the ripe plantain.

Yea we say planTIN in the Caribbean. Now you know!

Tip! Use a spatula to flip the pieces of grilled plantain, as they will fall apart if you applied pressure from tongs.

Sauces & Condiments

Habanero Hot Honey.

May 27, 2025August 15, 20241 Comment

It seems like its a tradition during the warm months of Summer, that I share a peppersauce (hot sauce) recipe with you all. And while I have several others on the ‘to-do’ list, I figured I’d share something a little different today. Hot Honey! That wicked drizzle you’ll put on your pizza, fried chicken, chicken wings, pancakes, waffles, biscuits and even that freshly baked Coconut Bake.

You’ll Need…

2-3 ripe Habanero peppers (diced fine)
3 tablespoon apple cider vinegar (divided)
1/4 teaspoon sea salt
1 1/4 cups honey

Notes! May I recommend that you follow along with the video below, as much more about the recipe is discussed there. Including why I diced the peppers, included the seeds and didn’t strain the honey after. If making this recipe gluten free, please go through the entire list of ingredients to ensure they meet your gluten free dietary requirements.

It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. You may use any spicy pepper you like or can source.

If you cannot source fresh peppers for the recipe, you may use your fav pepper flakes with success. While I have several varieties of peppers in my garden, I opted for ripe Habaneros as the fruity flavor along with the heat is a perfect combination when added to the honey.

In a saucepan add the diced pepper, along with the salt and 2 tablespoons of the apple cider vinegar, stir to combine.

The salt and vinegar will allow for the flavors of the peppers to shine through before adding the honey.

Pour the honey of your choice into the pan, turn the heat on to low and stir to combine.

The goal is to NOT bring this to a boil, but as soon as you start seeing tiny bubbles on the outside edges, you’ll turn off the stove. Do NOT boil!

As you remove it off the burner, stir in the final tablespoon of apple cider vinegar to brighten it up a bit.

All you need to do then is pour the mixture into sterilized containers, allow it to cool and place in a cool/dark place. It will last for 3-5 months, but you’ll go through this in a much quicker time.

Even though the Grilled Pineapple Peppersauce I shared a few years back is a HUGE fan fav, once you give this Hot Honey a try, you’ll definitely have this one on hand in your pantry.

Gluten Free Side Dishes

Incredible Apple Chow.

May 27, 2025August 7, 2024Leave a Comment

Most recently I shared the Lychee Chow recipe, which became an instant hit with fans and those only now stumbling onto my little space on the internet. Like all of the other “Chow” recipes I’ve shared, they all have their own uniqueness based on the main ingredient used. However I came to realize over the years that apple chow is indeed my favourite.

You’ll Need…

2 lemons (juice)
1 lime (juice)
4-6 cloves garlic (crushed)
2-3 Habanero Peppers (sliced thin – adjust)
4 Chadon Beni leaves (sliced thinly)
7-8 small apples (crisp)
3/4 teaspoon salt
1/2 – 3/4 cup water

Notes! Please follow along with the video below as much more is discussed there. Including how many hot peppers to use (and types) and why peeling the apples gives a better result. Should you not be able to source the Chadon Beni (culantro), you may use 2 tablespoons of finely chopped Cilantro (coriander). If making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.

In a large bowl, squeeze in the lemon and lime, then add the garlic and Scotch Bonnet peppers. Please wear gloves when handling such hot peppers and remember to wash your hands with soap and water immediately after.

I explained in the video that starting this way means that when you add the apple pieces, they will not discolor. Add the chopped Chadon Beni (culantro) at this point as well.

As I add the peeled and chopped apple pieces (be sure to use a variety of apples which are crisp as soft apples will take on a weird texture) I stir to coat with the juices in the bowl.

Once you’re done adding all of the apple pieces, sprinkle on the salt and black pepper.

At this point you’ll pour the water directly over the areas where the salt was added. This will assist in dissolving the salt.

Stir well, then into the fridge to marinate (or soak as we say) for 30 minutes.

It will keep in the fridge for a few days, but rest assured it will be gone before. Save the liquid and add a few more apples if you want. This is one of my fav snacks, especially during the hot days of summer when I have a cool drink in hand sitting out back in the garden. IMPORTANT! This will be very spicy.