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The original Jamaican Jerk Marinade was shared in 2011. After many requests, I then shared the Mild version for those of you who love the flavors of Jamaican Jerk without the heat. This is a more updated and refined version (arguably, there’s no need for it) of that original recipe I shared when I did the Smoked Jerk Turkey a few years back.
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If you’re looking for a quick, simple, and tasty dressing for your next salad, I have you covered. This honey mustard dressing can also be used as a dip for your favorite vegetable sticks, chicken wings, or chicken nuggets, and a drizzle on sandwiches will be delightful. You can kick things up using my Hot Honey should you want that extra zing.
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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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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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Learn how to master making this classic Caribbean BBQ sauce from scratch.
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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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Living in Canada for the past 30 + years means that I’ve come to enjoy and embrace the seasons. So when I came across some delicious dried cranberries at the St Jacob’s Farmers’ Market this fall, I had to grab some to experiment with in the kitchen. It just so happens that it’s also fresh cranberry and apple cider season too.
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Learn how to make a fiery Scotch Bonnet Pepper Pesto. Great as sauce or as a marinade!
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Amazing caribbean twist on our favorite BBQ sauce.
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The slight crunch of the vegetables, the heat from the thinly sliced scotch bonnet peppers, and the flavors the vinegar to bring it all together – just outstanding!
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A spicy condiment, which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago.
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This recipe takes two of the most common topical fruits and make what I believe is the perfect marriage of flavors and texture.
