Sauces, Condiments & Marinades Archives | Page 2 of 3

Spicy Caribbean Pickled Peppers (“Mother-in-Law” Style)

This spicy condiment is often used on the side of many curry dishes in Trinidad and Tobago. The name may come from the ‘spicy’ nature of one’s mother in law, mixed with different textures and flavors (complexity). Do keep in mind that you can control the amount of heat of this condiment by the number and type of hot peppers you use.

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Course Sauces, Condiments & Marinades

Cuisine Trinidadian

Ingredients

2 limes juiced
1 lemon juiced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red onion
2 stalks scallions
1 pear
2 nectarines
2 sticks celery
1 tablespoon cilantro chopped
2 cloves garlic
4 Guyana peppers
1 Granny Smith apple
1 red apple

Instructions

In the bowl where you will be mixing everything juice the Lemon (1) and Lime (2).
Dice the Scallion (1 bunch).
Dice the Guyana Pepper (4).
Dice the Granny Smith Apple (1), Red Apple (1), Red Onion (1/2), Pear (1), Nectarine (2), and Celery (2 stalk).
Season with Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Add the Garlic (2 clove) and Fresh Cilantro (1 tablespoon). Mix well and place in the fridge about an hour to marinate.
Serve cold. Store in an airtight container and set in the fridge to be used up to a week later.

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Fiery Hot Pepper Sauce in three jars surrounded by peppers on a cutting board

Featured Sauces, Condiments & Marinades

Fiery Pepper Sauce

January 7, 2026May 8, 2025Leave a Comment

Fiery Pepper Sauce

With only 5 basic ingredients, this wicked raw pepper sauce is a spicy masterpiece that gives you great flavor with the right amount of heat.

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Course Sauces, Condiments & Marinades

Ingredients

40 hot peppers as described in the video
2 heads garlic 12-16 cloves
6 limes juice
1 teaspoon salt
10 leaves shado beni culantro
3/4 cup white vinegar

Instructions

Add the Scotch Bonnet Pepper (40), Fresh Cilantro (1/2 cup), Garlic (15 clove), Salt (1 teaspoon), and Distilled White Vinegar (1 cup) to the blender or food processor and puree it until it’s a smooth consistency. This will take about 1 minute.
Pour into a clean, dry container and store.

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Guava BBQ sauce in a large glass cup surrounded by lemons

Featured Fusion Grilling Sauces, Condiments & Marinades Vegan Vegetarian

Caribbean Guava BBQ Sauce

January 7, 2026May 1, 2025Leave a Comment

I was very excited to find ripe guava in a local grocery store, as I have several recipes I’ve been meaning to share with you that use guava. The scent of ripe guava takes me right back to my childhood days on the islands, climbing the guava tree in our front yard (no longer there, unfortunately), with my little brother, and racing to the areas of the tree where the guavas were mature and ready to pick. Besides passion fruit, I don’t think there’s another tropical fruit that naturally lends itself to the complex flavor nature of a good BBQ sauce.

This Caribbean Guava BBQ Sauce combines the tropical sweetness of ripe guavas with aromatic spices and herbs, creating a unique and flavorful condiment. The natural sugars in guava caramelize beautifully when grilled, adding depth to meats like chicken, pork, and even seafood. This sauce is a delightful way to bring Caribbean flair to your grilling sessions.

Ingredient Guide

Guava: Fresh, ripe guavas provide a natural sweetness and tropical flavor. If unavailable, guava paste or preserves can be used as substitutes.
Apple juice: Adds a mild sweetness and acts as a base for simmering the guavas, enhancing their flavor.
Brown sugar: Contributes a rich, molasses-like sweetness that balances the tartness of the guavas.
Cinnamon stick: Infuses the sauce with warm, spicy notes, complementing the fruitiness.
Cloves: Add a pungent, aromatic depth that enhances the overall spice profile.
Lime juice: Provides acidity to balance the sweetness and brighten the flavors.
Scallions (green onions): Offer a mild onion flavor and freshness.
Thyme: Adds an earthy, herbaceous note typical in Caribbean cooking.
Vidalia onion: A sweet onion variety that adds depth without overpowering the sauce.
Garlic: Introduces a pungent, savory element that balances the sweetness.
Apple cider vinegar: Contributes tanginess and helps preserve the sauce.
Molasses: Enhances the sauce’s richness and adds a deep, bittersweet flavor.
Chili sauce: Provides a mild heat and additional sweetness.
Worcestershire sauce: Adds umami and complexity to the flavor profile.
Tomato paste: Thickens the sauce and adds a concentrated tomato flavor.
Hot smoked paprika: Imparts a smoky heat that complements the sweetness of the guavas.

Shopping Made Easy

Guava: Look for ripe guavas in the tropical fruit section of well-stocked grocery stores or Latin/Caribbean markets. If unavailable, guava paste or preserves can be found in the international aisle.
Spices and herbs: Fresh thyme and scallions are typically available in the produce section. Whole cloves and cinnamon sticks can be found in the spice aisle.
Condiments: Apple cider vinegar, molasses, chili sauce, Worcestershire sauce, and tomato paste are common pantry items available in most supermarkets.

Can I use guava paste instead of fresh guavas?

Yes, guava paste can be used as a substitute for fresh guavas. Adjust the sweetness accordingly, as guava paste is typically sweeter than fresh fruit.

How spicy is this BBQ sauce?

The sauce has a mild heat from the hot smoked paprika. For more heat, consider adding finely diced Scotch bonnet peppers or your preferred hot sauce.

How long can I store this sauce?

Store the cooled sauce in a clean glass jar in the refrigerator for up to one month.

What dishes pair well with guava BBQ sauce?

This sauce complements grilled meats, like chicken, pork, and ribs. It also works well as a glaze for roasted vegetables or as a dipping sauce.

Can I make this sauce ahead of time?

Absolutely. Making the sauce ahead allows the flavors to blend together, enhancing its taste.

Cooking Notes from the Kitchen

When cooking the guavas with apple juice and spices, ensure they are fully softened to extract maximum flavor.
After simmering, strain the mixture to remove seeds and pulp, resulting in a smoother sauce.
For convenience, use an immersion blender. If using a traditional blender, allow the mixture to cool slightly before blending to prevent pressure build-up.

Caribbean Guava BBQ Sauce

A tropical-inspired barbecue sauce made with ripe guavas, spices, and herbs, ideal for enhancing grilled meats and vegetables.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Grilling, Sauces, Condiments & Marinades, Vegan, Vegetarian

Cuisine Fusion

Servings

Ingredients

1 tablespoon olive oil
2 stalks scallions finely chopped
6 sprigs thyme destemmed
1/2 Vadilia onion large, diced fine
2 cloves garlic smashed
1/2 cup apple cider vinegar
2 tablespoon molasses
1 1/4 cup chili sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
3/4 teaspoon salt
2 tablespoon tomato paste
1 teaspoon hot smoked paprika
1/2 cup apple juice

Instructions

Wash and trim the tops off the guavas, then cut into segments.
In a large saucepan, combine the guavas, 3 cups of apple juice, brown sugar, cinnamon stick, cloves, and lime juice. Bring to a boil over medium-high heat.
Once boiling, reduce heat to a simmer and cook for 25-30 minutes until guavas are soft.
In a separate medium saucepan, heat olive oil over low heat. Add scallions, thyme leaves, Vidalia onion, and garlic. Sauté for 4-5 minutes until fragrant.
Add hot smoked paprika to the sautéed mixture and stir well.
Stir in tomato paste and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
Deglaze the pan with 1/2 cup apple juice and apple cider vinegar. Increase heat to bring to a boil.
Add black pepper, salt, molasses, chili sauce, and Worcestershire sauce. Stir to combine.
Reduce heat to a simmer and cook for 10 minutes.
Strain the guava mixture through a fine mesh strainer into the saucepan with the sauce base, pressing to extract as much liquid as possible. Discard solids.
Bring the combined sauce to a boil, then reduce to a simmer and cook for 35-40 minutes until thickened.
Use an immersion blender to puree the sauce until smooth. If using a traditional blender, allow the sauce to cool slightly before blending.

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Featured Sauces, Condiments & Marinades

Quick and Tasty Caribbean Pepper Pickle

January 7, 2026May 1, 2025Leave a Comment

Quick and Tasty Caribbean Pepper Pickle

Here’s yet another spicy pickle to serve as a side to your fav curry dishes or as in my case, with Chicken Pelau. Using freshly harvested hot peppers from my garden as the growing season comes to an end, it was an excellent use of the final produce for 2024. While these pickled peppers can be used immediately, the remainder will keep for months in the fridge and warm me up during those cold winter nights in Canada.

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Course Sauces, Condiments & Marinades

Ingredients

2 Habanero Peppers sliced thin
2 Scotch Bonnet peppers sliced thin
1 cup Wiri Wiri peppers rough chopped
10-15 Bird’s Eye peppers sliced
1 medium onion sliced thin
5 cloves garlic smashed
1 inch Bitter Melon sliced thin
3/4 teaspoon sea salt
4 lemons juice

Instructions

Wash and prep everything.
In a bowl, place the peppers, garlic and bitter melon (we say Carilie in the Caribbean).
Spread the thinly sliced onion on the top, then sprinkle on the salt. As explained in the video, this will take away some of the direct rawness of the onion. You may let it sit like this for 20 minutes or proceed immediately.
Pour the lemon juice over everything and give it a good mix. You may use lime juice or white vinegar if you don’t have lemon juice. Please try to use freshly squeezed juice and not the bottle stuff for best results.
You may use this immediately and store the remainder in a sealed glass jar in the fridge for a few months. Keep in mind that the acid from the citrus will continue to soften everything as it age and some of the ‘heat’ will be lost during that time. Treat it as you would any spicy condiment and NOT as a dish itself.

Notes

It’s important that you wear gloves and wash your hands immediately after with soap and water when handling such hot peppers. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially which variety of peppers you may use.

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Featured Festive & Holiday Recipes Sauces, Condiments & Marinades

Spicy Cranberry Pineapple Chutney

January 7, 2026May 1, 2025Leave a Comment

Living in Canada for over 30 years has allowed me to embrace the changing seasons. During a recent visit to St. Jacob’s Farmers’ Market, I found some delightful dried cranberries that inspired this chutney. Combining fresh cranberries, pineapple, and warm spices, this chutney brings a Caribbean twist to traditional holiday condiments. Whether paired with ham, turkey, or simply spread on toast, it’s a flavorful addition to any meal.

Wooden spoon standing up in chutney on the stove

Ingredient Guide

Dark Brown Sugar: Provides a deep, molasses-like sweetness that balances the tartness of the cranberries.
Fresh Cranberries: Offer a natural tartness and vibrant color; frozen cranberries can be used as a substitute.
Apple Cider: Adds a fruity acidity; apple juice can be used if cider is unavailable.
Sea Salt: Enhances the overall flavor profile.
Cinnamon: Introduces warm, sweet spice notes.
Grated Ginger: Adds a zesty, spicy kick that complements the sweetness.
Bay Leaves: Impart subtle herbal undertones.
Cardamom Pods: Contribute a fragrant, citrusy flavor.
Lemon (Zest and Juice): Brightens the chutney with fresh citrus notes.
Pineapple: Brings a tropical sweetness and texture; dice into ¼-inch pieces for consistency.
Habanero Pepper (Optional): Adds heat; adjust quantity to taste or omit for a milder chutney.
Dried Cranberries: Provide chewy texture and concentrated sweetness.

Shopping Made Easy

Cranberries: Fresh cranberries are typically available in the produce section during fall; frozen cranberries can be found year-round.
Pineapple: Choose a ripe pineapple with a sweet aroma and firm skin; pre-cut pineapple can be a convenient alternative.
Spices: Cinnamon sticks, bay leaves, and cardamom pods are commonly found in the spice aisle.
Habanero Peppers: Available in the produce section; handle with care and consider wearing gloves.
Apple Cider: Located in the juice aisle; ensure it’s unsweetened for best results.

Cooking Notes from the Kitchen

Caramelizing Sugar: Melt the brown sugar over medium-low heat until it turns dark brown; avoid letting it bubble or froth excessively.
Chutney Consistency: The chutney will thicken as it cools; if it becomes too thick during cooking, add more apple cider to adjust.
Storage: Store the cooled chutney in sterilized glass containers in the refrigerator; it pairs wonderfully with holiday meats or as a spread

Spicy Cranberry Pineapple Chutney

This chutney combines the tartness of cranberries with the sweetness of pineapple and the warmth of Caribbean spices, creating a versatile condiment that enhances both holiday and everyday meals.

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Prep Time 15

Cook Time 40

Total Time 55

Course Festive & Holiday Recipes, Sauces, Condiments & Marinades

Servings

Ingredients

1 cup dark brown sugar
2 lbs cranberries washed
3 cups apple cider
3/4 teaspoon sea salt
1 teaspoon cinnamon
1 tablespoon grated ginger
2 bay leaves
2 cardamom pods
1 lemon zested and juiced
1 large pineapple peeled, cored, diced
1 habanero pepper optional
3/4 lb dried cranberries

Instructions

Add the brown sugar to a deep (heavy) pot then turn the heat to med/low and cook. Stir as it melts, then go a dark brown in color (watch the video below). It does not need to bubble or go frothy.
At this point you’ll add the fresh cranberries (I used fresh, but previously frozen will also work) and stir well.
Add the apple cider (use apple juice if you don’t have cider), stir then add the salt, bay leaves, ginger, cinnamon, cardamom, along with the zest and juice of the lemon. Bring to a boil.
Stir in the pineapple. May I recommend dicing the pineapple into 1/4 inch pieces and not as large as you see in the image above.
You may now add the dried cranberries along with the Habanero pepper, providing you want it spicy. Any spicy pepper will work if you cannot source a habanero. However, as mentioned, it’s definitely an optional ingredient.
As it comes to a boil, reduce to a simmer and cook for about 40 minutes. Should you find that it’s getting too thick, add more apple cider.
Keep in mind that the chutney (word used loosely as this could also be considered a jam) will thicken as it cools. You’re looking for something with texture/body, tart, spicy and rounded with an undertone of spiced tartness.
Store in sterilized glass containers in the fridge. Like my Cranberry Mango Sauce and the Cranberry Sorrel Jam I did a few years ago, this will go great with your holiday ham, thanksgiving turkey or as a spread on your morning toast and afternoon sandwiches.

Notes

If making this dish gluten free, please go through the list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you follow along with the video as much more about the recipe is discussed there.

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Featured Sauces, Condiments & Marinades

Fierce Green Scotch Bonnet Pesto

January 7, 2026April 17, 2025Leave a Comment

Fierce Green Scotch Bonnet Pesto

During the summer months I grow a lot of different varieties of extremely hot peppers, so I’m always looking for ways to put them to use. While I’ve never seen a recipe like this, the end results were just stunning. Based on the traditional way of making a basil pesto, however I’m putting a fiery Caribbean twist to things. So you can expect the Caribbean sunshine (scotch bonnet peppers) to really shine through. Be warned… this is not your grandma’s pesto.

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Course Sauces, Condiments & Marinades

Ingredients

10-15 peppers Scotch Bonnet Peppers mostly green ones
1/2 cup pine nuts
1/4 teaspoon sea salt
2 cloves garlic
3/4 cup olive oil
1/2 cup Parmesan cheese
1/2 cup cilantro
1/2 lemon juice

Instructions

In a food processor add the Pine Nuts (1/2 cup) and Garlic (2 clove). Blend until roughly chopped.
De-stem and roughly chop the Scotch Bonnet Pepper (10). Add them into the food processor.
Season with Sea Salt (1/4 teaspoon) and add the Fresh Cilantro (1/2 cup), Olive Oil (3/4 cup) and Lemon (1/2). Blend until creamy.
If needed add more olive oil. Add in the Parmesan Cheese (1/2 cup) and blend once more until thick and runny.

Notes

The flavors of the green scotch bonnet peppers are significantly different than fully mature and ripe ones. It’s not as fiery and there’s a freshness about the overall flavor. I did toss in a couple red ones (ripe) to the pesto to give it a bit of speckled contract to all the green.

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Featured Grilling Sauces, Condiments & Marinades Trinidadian

Homemade Tamarind BBQ Sauce

January 7, 2026April 16, 2025Leave a Comment

One of the first personalized BBQ sauces I ever made was this tamarind BBQ sauce. In the process, I learned the foundation of making good tomato-based BBQ sauces. Using a less glamorous fruit from the Caribbean called tamarind (in Trinidad and Tobago, we refer to it as tambran) adds a wonderful jolt of true Caribbean vibe to this versatile BBQ sauce, which can also be used as a dipping sauce. The final taste will surely excite your taste buds.

Ingredient Guide

Tamarind Pulp: Provides the signature tangy flavor; soak in hot water to create a concentrated liquid.
Brown Sugar: Adds sweetness and depth; adjust to taste.
Cider Vinegar: Introduces acidity that balances the sweetness.
Sweet Onion: Contributes a mild, aromatic base to the sauce.
Ketchup: Forms the tomato base of the sauce, adding sweetness and body.
Worcestershire Sauce: Adds umami and depth of flavor.
Molasses: Provides a rich, bittersweet note that enhances the sauce’s complexity.
Yellow Mustard: Introduces tanginess and a hint of spice.
Scotch Bonnet Pepper: Adds heat; use sparingly to control spiciness.
Black Pepper: Enhances the overall flavor with a mild heat.
Ground Allspice: Adds warm, peppery notes characteristic of Caribbean cuisine.
Olive Oil: Used for sautéing the onions and adds a subtle richness.
Salt: Balances the flavors.
Grated Ginger: Offers a zesty kick that complements the tamarind.

Shopping Made Easy

Tamarind Pulp: Found in international or Asian markets; look for seedless varieties for convenience.
Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
Spices: Allspice, ground ginger, and black pepper are commonly found in the spice aisle.
Condiments: Ketchup, Worcestershire sauce, molasses, and yellow mustard are standard pantry items.

Cooking Notes from the Kitchen

Preparing Tamarind Pulp: Soak tamarind pulp in 1 to 1½ cups of hot water to create a concentrated liquid.
Handling Scotch Bonnet Pepper: Wear gloves when handling to avoid skin irritation; remove seeds to reduce heat if desired.
Simmering the Sauce: Cook the sauce slowly to allow flavors to meld; it will thicken as it cools.
Storage: Store the cooled sauce in sterilized glass containers in the refrigerator; it will keep for at least a couple of months.

Homemade Tamarind BBQ Sauce

This tangy and spicy tamarind BBQ sauce is a Caribbean favorite, perfect for adding a burst of flavor to grilled dishes or as a dipping sauce.

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Prep Time 15

Cook Time 45

Total Time 1

Course Grilling, Sauces, Condiments & Marinades

Cuisine Trinidadian

Servings

Ingredients

1/4 cup brown sugar packed
1/4 cup cider vinegar
1 large sweet onion diced
2 cups ketchup
1/4 cup Worcestershire sauce
2 tablespoons molasses
2 tablespoons yellow mustard
1 Scotch bonnet pepper finely chopped, seeds removed for less heat
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon grated ginger
3/4 cup tamarind pulp

Instructions

Place tamarind pulp in a bowl and pour over 1 to 1½ cups of hot water. Let it soak while you prepare the other ingredients.
In a deep saucepan on medium heat, pour in Olive Oil (1 tablespoon), then add the large onion. Turn the heat down to low and let this slowly cook for 5 minutes, stirring often.
Add black pepper and ground allspice to the onions. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their flavors.
Increase heat to medium and add ketchup, Worcestershire sauce, molasses, yellow mustard, Scotch bonnet pepper, salt, and grated ginger. Stir to combine and bring to a gentle boil.
While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water.
While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water.
Strain the tamarind liquid into the saucepan, discarding any solids.
Remove the sauce from heat and allow it to cool completely. Transfer to sterilized glass containers and store in the refrigerator.
Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!

Notes

You’ll need between a cup and a cup and half of hot water to prepare the tamarind pulp into a liquid form. You can certainly add some cinnamon and fresh herbs to personalize this Tamarind BBQ Sauce if you like. When using the scotch bonnet pepper try to wear gloves as the oils can be painful on your bare skin and try not to use the seeds, since that’s where a lot of the heat is.

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Featured Haitian Sauces, Condiments & Marinades

Haitian Pikliz (Picklese)

January 7, 2026April 16, 2025Leave a Comment

Haitian Pikliz (Picklese)

The Caribbean is flooded with pepper sauces and condiments of all kinds as it’s simply part of our culinary culture. The textures, heat level, ingredients, ways of preserving and overall vibrancy of them all are unique to the maker and individual island. In Trinidad and Tobago you’ll find a lot of chutneys and amchars, while in Barbados you’ll hear the locals boast about their peppersauce. As someone who consider myself an aficionado of anything hot and spicy, it must be said that Haitian Pikliz is at the top of my list when it comes to spicy condiments.

The slight crunch of the vegetables, the heat from the thinly sliced scotch bonnet peppers and the flavors the vinegar (takes on) which is use to bring it all together is just outstanding (after marinating for about a week or so).

This recipe is dedicated to the beautiful people of Haiti.

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Course Sauces, Condiments & Marinades

Cuisine Haitian

Ingredients

2 cups shredded cabbage
1 large carrot
1 cup bell pepper green, orange, red
1 onion
2 stalks scallions
6 peppers scotch bonnet peppers
4 cloves garlic
1 teaspoon salt
2 cups vinegar see note
1/2 cup lime juice

Instructions

Place Green Cabbage (2 cup), Scotch Bonnet Pepper (6), Assorted Color Bell Peppers (1 cup), Onion (1), Carrot (1), and Scallion (1 bunch) in the mixing bowl.
Add in the Peppercorns (12), Salt (1 teaspoon), and Garlic (4 clove).
Add some juice from the Lime (1/2) by squeezing over the bowl, then toss everything together.
Get a fairly large glass bottle and pack everything in, then top with Distilled White Vinegar (2 cup). Cover and set aside to marinate. Let sit for 4 to 5 days before using.
This can be served with your favorite meat dish, soup or whatever savory dish you think could use some heat!

Notes

Add enough vinegar to cover the ingredients in the storage container. Allow to marinate for about 5 days before use. I was out of cloves, but it’s a traditional ingredient used in making this lovely pickle, so I would recommend using.

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Featured Sauces, Condiments & Marinades Trinidadian

Coconut Chutney

January 7, 2026April 16, 2025Leave a Comment

Coconut Chutney

With mom and dad visiting this past summer I had the help I needed to put together one of the most requested recipes, coconut chutney. A spicy condiment which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago, especially ‘doubles’. Traditionally a mortar and pestle or ‘seal’ (a flat stone with a rounded one for grinding) would be used in making coconut chutney. With this in mind you’ll notice that we did encounter some problems getting the right texture, but we found a good medium in using the box grater along with a food blender.

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Course Sauces, Condiments & Marinades

Cuisine Trinidadian

Ingredients

3 cloves garlic
1 pepper scotch bonnet pepper
1 teaspoon salt
4 leaves of Chadon Beni culantro

Instructions

Discard the hard shell part of the Coconut (1).
Place the flesh of the coconut on an open flame.
Let the coconut roast on the open flame, flip often and try to get it a bit charred.
Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water.
Grate the coconut or you can cut into small pieces and place directly into a blender or food processor.
Place the grated coconut in a blender, along with the Salt (1 teaspoon), Culantro Leaves (4), Scotch Bonnet Pepper (1), and Garlic (3 clove), then blend.
Store in the fridge for a few days, but it’s best when served fresh.

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Featured Sauces, Condiments & Marinades Vegetarian

Papaya Pineapple Marmalade

January 7, 2026April 16, 2025Leave a Comment

I grew up enjoying seasonal tropical fruits in the Caribbean, and this Papaya Pineapple Marmalade lets you savor that summer flavor any time of year. The marriage of juicy papaya and tangy pineapple creates a beautifully balanced marmalade, simmered down to a sticky spread that tastes like sunshine in a jar. Whether you spoon it onto toast, swirl it into yogurt, or use it to glaze grilled meats, this marmalade brings a vibrant island twist to your everyday table.

Ingredient Guide

Diced Ripe Pineapple: Provides bright acidity and juicy sweetness to balance the papaya.
Diced Ripe Papaya: Brings mellow tropical sweetness and smooth texture once cooked.
Sugar: Controls the sweetness level—start with less and adjust to taste.
Lemon Zest: Adds citrusy brightness and aromatic lift.
Lemon Juice: Provides acidity to help set the marmalade and preserve freshness.
Grated Ginger: Offers a warm, spicy note that complements the fruit sweetness.
Salt: Enhances the natural flavors of the fruit.
Honey: Balances sweetness with floral complexity and helps smooth the texture.

Shopping Made Easy

Choose fully ripe pineapple and papaya for natural sweetness and deeper flavor.
Organic lemons are best for zest, but regular ones will work fine, just scrub first.
Fresh ginger gives a cleaner taste and brightness—ginger from a jar will work in a pinch.

Cooking Notes from the Kitchen

Use a wide pan to allow the fruit juice to evaporate faster and thicken the mixture.
Simmer uncovered for around 30 minutes until the fruit breaks down and the mixture turns sticky.
Test for doneness by holding a small spoonful on a plate—it should coat the back and not run.
If you prefer thinner marmalade, reduce cooking time; for thicker, mash a few chunks with the back of a spoon.
Target 224 °F (107 °C) on a candy thermometer for a classic marmalade set.
Pour into sterilized jars while still hot and seal tightly to preserve freshness.

What’s the difference between marmalade, jam, and jelly?

Marmalade is made with citrus fruits (or sometimes tropical blends) and includes fruit peel, giving it a chewy texture and bold flavor. Jam uses crushed or puréed fruit and is typically thicker and chunkier. Jelly is made from fruit juice only, with a smooth and clear consistency. Marmalade stands out for its combination of zest, pulp, and tang, making it a unique and vibrant spread.

What pan should I use for marmalade?

Use a wide, heavy-bottomed pan to help the fruit juices evaporate evenly and prevent burning.

Can I use frozen fruit?

Yes, thaw completely and drain any excess liquid before cooking to prevent overly runny marmalade.

How do I know when it’s done?

A spoonful should be syrupy enough to coat the back without running, and if using a thermometer, reach 224 °F (107 °C).

How long will this marmalade last?

Store sealed jars in the fridge for up to 3 weeks or process in a hot water bath to shelf-stable preserve.

Papaya Pineapple Marmalade

A vibrant tropical spread that blends papaya and pineapple into a sticky-sweet marmalade with warm notes of ginger and citrus.

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Prep Time 10

Cook Time 30

Total Time 40

Course Sauces, Condiments & Marinades, Vegetarian

Servings

Ingredients

2 cups ripe pineapple diced
2 cups ripe papaya diced
3-4 cups sugar adjust to taste
1 tablespoon lemon zested in thin strips
1/3 cup lemon juice
1 tablespoon ginger grated
Pinch of salt
1 tablespoon honey

Instructions

Prepare fruit by peeling and dicing pineapple and papaya. Zest and juice lemons.
Combine all ingredients in a wide pan over medium heat.
Bring mixture to a boil, then reduce to a simmer; cook, uncovered, about 30 minutes until fruit is tender and mixture thickens.
Adjust thickness by simmering more if needed or mashing a few pieces with your spoon.
(Optional) Check for set at 224 °F (107 °C) using a candy thermometer.
Remove from heat and pour hot marmalade into sterilized jars; seal once cool.

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avocado dip in the middle of a pile of chicken wings

Appetizers & Snacks Featured Sauces, Condiments & Marinades Vegetarian

Zesty Garlic Avocado Yogurt Dip

January 7, 2026April 16, 2025Leave a Comment

I’m addicted to avocados, or zabouca, or pear, as it’s also known in the Caribbean. However, the variety of avocados grown in the Caribbean is much different than the ones you’d get from California, Mexico, and other Central American countries. Ours are much bigger, have a different texture (less creamy and more cheese-like), and can be stringy at times.

This zesty garlic avocado yogurt dip is a delightful fusion of creamy avocado, tangy yogurt, and aromatic garlic, inspired by Caribbean flavors. Perfect as a snack, appetizer, or spread, it’s both healthy and satisfying. Whether you’re hosting a gathering or looking for a quick treat, this dip is sure to impress.

Ingredient Guide

Ripe Hass avocado: Provides a creamy base and rich flavor. For this recipe, I’ll be using a Hass avocado as I love the rich and creamy texture of it.
Plain yogurt: Adds tanginess and smooth texture; Greek yogurt can be used for extra creaminess.
Garlic cloves: Impart a pungent, savory depth to the dip.
Lemon juice: Brightens the flavors and helps prevent the avocado from browning.
Salt: Enhances the overall taste.
Black pepper: Adds a subtle heat and complexity.
Fresh herbs (optional): Such as cilantro or parsley, for added freshness and color.

Shopping Made Easy

Avocados: Choose ripe avocados that yield slightly to gentle pressure.
Yogurt: Plain, unsweetened yogurt is ideal; opt for Greek yogurt for a thicker consistency.
Garlic: Fresh garlic cloves provide the best flavor; pre-minced garlic can be used in a pinch.
Lemon: Fresh lemons offer the best juice and flavor; bottled lemon juice can be a convenient alternative.
Herbs: Fresh cilantro or parsley can be found in the produce section.caribbeanpot.com

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used for a thicker, creamier dip. It also adds a higher protein content.

How can I make this dip spicier?

To add heat, incorporate a pinch of cayenne pepper, a dash of hot sauce, or a small amount of finely chopped chili pepper.

What can I serve with this dip?

This dip pairs well with tortilla chips, pita bread, fresh vegetables, or as a spread on sandwiches and wraps.

How long does this dip last in the refrigerator?

Stored in an airtight container, the dip will last up to 2 days in the refrigerator. To minimize browning, place plastic wrap directly on the surface of the dip.

Is this dip suitable for vegetarians?

Yes, this dip is vegetarian-friendly. For a vegan version, use a plant-based yogurt alternative.

Cooking Notes from the Kitchen

Blending: For a smoother texture, use a food processor or blender. For a chunkier dip, mash the avocado by hand and mix in the other ingredients.
Flavor adjustment: After blending, taste the dip and adjust the seasoning as needed by adding more lemon juice, salt, or pepper to suit your preference.
Serving suggestion: Garnish with a sprinkle of chopped fresh herbs or a drizzle of olive oil for an appealing presentation.
For less heat, omit the scotch bonnet or replace it with a mild chili like pimento or a tiny slice of jalapeño.
Can be made up to 4 hours ahead; store with plastic wrap pressed directly on the surface to prevent browning.
For a looser dip, add a splash of water or lemon juice during blending.
Don’t use overripe avocados or they will taste flat and discolor faster.

Zesty Garlic Avocado Yogurt Dip

This creamy dip combines ripe avocado, Greek yogurt, fresh herbs, and a hint of Caribbean heat. Ideal with chips, wings, or as a fresh sandwich spread.

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Prep Time 10

Total Time 10

Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegetarian

Servings

Ingredients

1 – 1.5 cups plain Greek yogurt
1 ripe avocado
1 clove garlic
1/4 cup cilantro chopped
1/2 lemon juiced
1 pinch sea salt
1/4 pepper scotch bonnet pepper seeds removed
fresh ground black pepper to taste
1 pinch sugar

Instructions

Slice the avocado in half, remove the seed, and scoop out the flesh. Roughly dice it.
Finely dice the garlic and scotch bonnet pepper. Roughly chop the cilantro.
Place avocado, yogurt, garlic, scotch bonnet, cilantro, lemon juice, salt, sugar, and black pepper into a food processor or blender.
Pulse until smooth and creamy. Scrape down the sides as needed to ensure full incorporation.
Taste and adjust the seasoning to your liking. Serve chilled.

Notes

For less heat, omit the scotch bonnet or replace it with a mild chili like pimento or a tiny slice of jalapeño.
Can be made up to 4 hours ahead; store with plastic wrap pressed directly on the surface to prevent browning.
If you prefer a looser dip, add a splash of water or lemon juice during blending.
Don’t use overripe avocados, or they will taste flat and discolor faster.

Tried this recipe?Let us know how it was!

Featured Sauces, Condiments & Marinades

Traditional Caribbean Pepper Sauce

January 7, 2026April 16, 20251 Comment

Traditional Caribbean Pepper Sauce

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Course Sauces, Condiments & Marinades

Ingredients

4-6 cups Hot Peppers chopped
6 cloves garlic
1/2 cup chopped cilantro
1 teaspoon sea salt
1 cup white vinegar

Instructions

Wash the Scotch Bonnet Pepper (6 cup) and trim off the stems.
Give the peppers, Garlic (6 clove) and Fresh Cilantro (1/2 cup) a rough chop.
Place a deep bowl under the area where the ground peppers will fall, then start adding a mixture of the garlic, peppers and chopped cilantro into the mill and start cranking. Keep a wooden spoon handy as you may have to press down on everything for it to work through the mill.
Adjust coarseness based on your preferences.
Continue grinding until everything has been passed through.
Finally mix in the Distilled White Vinegar (1 cup), Sea Salt (1 teaspoon), and juice from the Lime (1) with the ground peppers.
Since vinegar was used, this pepper sauce can remain on your kitchen counter as the vinegar will act as a preservative. For longer shelf life, you can certainly keep it in the fridge. Enjoy!

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