One Kitchen, Many Cultures

Sauces & Condiments

Turn up the flavor with Caribbean sauces, condiments, and marinades that bring every dish to life. From fiery pepper sauces to bold green seasoning, these essentials are the foundation of authentic island cooking.

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Gluten Free Sauces & Condiments

Double Smoked Peach Scotch Bonnet Pepper Sauce.

2 Comments on Double Smoked Peach Scotch Bonnet Pepper Sauce.

With some of the BEST peaches in the world (say hi Georgia) grown in the orchards about a 30 minute drive away from me, from time time I do put them to use use in my kitchen. Admittedly I’m not a fan of Peach (pie, drink, ice cream, cobbler etc), however, with the addition of Scotch Bonnet peppers… it the perfect combination for a wicked pepper sauce (hot sauce). Add a kiss of smoke and look how you just elevated the ting!

You’ll Need…

3 large ripe peaches
18 Scotch Bonnet peppers
2 tablespoon brown sugar
1/2 teaspoon sea salt
1 cup white vinegar
2 cloves garlic (crushed)
1/2 teaspoon dry mustard (powder)
1/2 lemon (juice)

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Remember to wear gloves and wash your hands IMMEDIATELY after with soap and water. In the video below I explained why I prefer using a food processor and not a blender in making this peach scotch bonnet pepper sauce.

Set you grill to 350 F and grill/smoke the peaches (cut in half and stone removed). It really doesn’t matter if they’re place skin or cut side down. In my case I used my Traeger Smoker and went with apple wood. Any fruity wood will be great.

While the grill/smoker does it’s thing, wash the peppers, remove the stems and give them a rough chop. Besides Scotch Bonnet peppers, you may also use Habaneros as they have a lovely kick along with an undertone of fruitiness.

Once the peach halves comes off the grill and they cool enough to handle, give them a rough chop as well.

May I recommend that you vent your kitchen as the scent/fumes from the peppers can potentially choke you. Especially when you open the food processor.

Place all of the ingredients in the food processor and pulse until you achieve a texture you like. Add more white vinegar if you find that it’s a bit too thick.

As explained in the video below, I then set my smoker to 180 F (it’s called Super Smoke on the Traeger). I then poured the peppersauce into a wide (explained in the video) heatproof dish and smoked it for one hour. The goal with the 2nd layer of smoke was to gently kiss the pepper sauce. However if you prefer a more pronounced smoke flavor, may I recommend smoking for at least 3 hours.

Once off the smoker allow the pepper sauce to cool before pouring into sterilized glass containers. This Double Smoked Peach Scotch Bonnet Pepper Sauce will keep in the fridge for at least 6 months easily. Do not use a dirty or wet spoon when you dip in or it will go bad quicker.

Do taste and adjust the salt before pouring into bottles. You’re looking for a perfectly balanced fruity, spicy and gently smoked pepper sauce. The lemon juice will help brighten things up a bit as well and the garlic will round things off nicely.

Use as you would your fav hot sauce yea.

Gluten Free Sauces & Condiments Vegetarian

Pickled Bird’s Eye Peppers.

3 Comments on Pickled Bird’s Eye Peppers.

Over the years I’ve shared countless Peppersauce Recipes with you, and while this pickled bird pepper is not technically a sauce, in the Caribbean it would fall into that category. Yea, I grew up knowing these peppers (while a bit smaller in size) Bird Pepper (since birds would feed on them in your garden and later on the droppings would sprout pepper tress at the start of the rainy season) and not Bird’s Eye Pepper. We also had a variety known as Kiskedee peppers, named after the bird which would also feed on them.

You’ll Need…

1/4 lb red Bird’s Eye peppers
1/4 lb green Bird’s Eye pepper
4-5 Scotch Bonnet peppers
3- 3 1/2 cups white vinegar
4-6 cloves garlic (smashed)
1 teaspoon white sugar
3/4 teaspoon sea salt
1 teaspoon black peppercorns

Notes! Wear gloves when handling such hot peppers and wash you hands immediately after with soap and water. I opted to add a punch of HEAT with the Scotch Bonnet peppers.. that is optional or use any variety of hot pepper you enjoy or can source. I did cut them open so the vinegar could get into direct contact with the insides to add that KICK I wanted. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

Place the vinegar (yes, plain white vinegar) in a pot on a medium flame and add the peppercorns. As soon as you start seeing tiny bubbles on the edges, turn off the stove and let it steep for 5-10 minutes. The goal is to get the peppercorns to release it’s flavors with the warm vinegar.

As mentioned in the video below, I like adding a bit EXTRA HOT peppers to further add a kick to this pickle, as I make full use of the liquid on my grilled meats. I used 3 Scotch Bonnet and one Fatali peppers from my garden. They were cut in half.

Those cut peppers were added first to my jar (sterilized) followed by the red and then the green peppers. You may add them in any or no order as you like. I just find that it looks more attractive in the jar in this way.

Top with the salt and sugar .. if you want you may add a few wedges of lemon should you want a subtle citrus flavor to the pickle.

Tuck in the smashed garlic.

All that’s left to do is to pour the vinegar into the bottle and try and cover everything with it. Add a bit more vinegar should you need to.

FYI the green Bird’s Eye Pepper will have a different flavor and heat level than the red ones, since the green color signifies that they are not fully mature. Seal the bottle, give it a shake and store in a cool dark spot in your kitchen. It will last a few months. For a longer shelf life, store in the fridge. When removing the peppers, use a clean/dry fork or spoon.

If you wanted to add some sliced carrots in here, that would work. Additionally you may add a few cloves and/or some Szechuan peppercorns to change up the flavor profile a bit.

Steak Marinade on top of steak in a square dish
Gluten Free Sauces & Condiments

The Ultimate Steak Marinade.

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Here’s another recipe I resurrected after calls for it on Instagram. I originally shared a version of this Steak Marinade And Dressing about 10 years ago on the website, and while it’s a hit every summer with fans, many people are having a difficult time finding it. Here’s an updated version of my take on the Ultimate Steak Marinade and Dressing.

You’ll Need…

1/2 cup finely chopped Parsley
1/4 cup finely chopped thyme
1 cup chopped chives
1/2 cup diced tomato (2 medium tomatoes)
1 teaspoon pepper flakes
1 tablespoon golden brown sugar
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon red wine vinegar
1 1/2 cup orange juice
1 1/2 cup extra virgin olive oil
3/4 teaspoon sa salt
1 teaspoon ground black pepper
2 lemons (juice)
1 medium onion (diced)
6 cloves garlic (crushed)

Notes! Should you want to give this marinade a more pronounced KICK, replace the pepper flakes with freshly diced Scotch Bonnet or any fiery pepper you enjoy. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, drain, chop and dice everything as listed in the ingredient list.

Assemble in a large mixing bowl.

Whisk to combine it all. Should you want to replace the brown sugar with honey, that would be delightful. There are times I add both.

Spread 3 tablespoons of the marinade in the dish you’ll be marinating my steaks in, then on goes the steaks, followed by about 3/4 cup of the marinade over the steaks.

No I don’t season the steaks with any salt. After you grill them off, you may decide to sprinkle on your fav finishing salt.

Cover with plastic wrap and marinate in the fridge for at least 2 hours. Be sure to take it out of the fridge about 1 hr before you toss them on the grill. Yes, you need a HOT grill and for the first couple minutes you may drizzle on the marinade from the dish onto the steaks (I know people are weary about marinade that’s been on raw meats – this way it cooks off on the grill).

The remaining marinade is stored in plastic containers in the fridge for up to 2 weeks. After the steaks comes off the grill and sliced, the marinade then becomes a dressing to drizzle over the cooked steaks.

This marinade works great with poultry, fish and pork as well. May I recommend using this marinade on cheaper cuts of beef to add additional flavor and to help tenderize the meat a bit. I used sirloin tips steaks (as seen in the images).

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Steak Marinade on top of steak in a square dish
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Caribbean Steak Marinade

Courses:
Difficulty: Beginner Prep Time 15 mins Total Time 15 mins
Servings: 4

Description

This vibrant Caribbean-style steak marinade layers fresh herbs, savory seasonings, and subtle heat for a bold flavor profile that works beautifully with pork, poultry, and fish.

Ingredients

Instructions

Video
  1. Wash, drain, chop and dice everything as listed in the ingredient list.
  2. Assemble in a large mixing bowl.
  3. Whisk to combine it all. Should you want to replace the brown sugar with honey, that would be delightful. There are times I add both.
  4. Spread 3 tablespoons of the marinade in the dish you’ll be marinating my steaks in, then on goes the steaks, followed by about 3/4 cup of the marinade over the steaks.
  5. No I don’t season the steaks with any salt. After you grill them off, you may decide to sprinkle on your fav finishing salt.
  6. Cover with plastic wrap and marinate in the fridge for at least 2 hours. Be sure to take it out of the fridge about 1 hr before you toss them on the grill. Yes, you need a HOT grill and for the first couple minutes you may drizzle on the marinade from the dish onto the steaks (I know people are weary about marinade that’s been on raw meats – this way it cooks off on the grill).

  7. The remaining marinade is stored in plastic containers in the fridge for up to 2 weeks. After the steaks come off the grill and sliced, the marinade then becomes a dressing to drizzle over the cooked steaks.

  8. This marinade works great with poultry, fish and pork as well. May I recommend using this marinade on cheaper cuts of beef to add additional flavor and to help tenderize the meat a bit. I used sirloin tips steaks (as seen in the images).

Note

Should you want to give this marinade a more pronounced KICK, replace the pepper flakes with freshly diced Scotch Bonnet or any fiery pepper you enjoy. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

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Caribbean Green Seasoning
Gluten Free Sauces & Condiments Vegetarian

Caribbean Green Seasoning.

7 Comments on Caribbean Green Seasoning.

Yes, I’ve shared a few Caribbean Green Seasoning videos on YouTube and Facebook, and while I have shared a version here on the website, that recipe dates back to 2009 and since then over 700 recipes have since buried it. Basically people are having a difficult time finding it. If you’re not familiar with Caribbean Green Season, it’s the go-to marinade for our poultry, meat, fish + seafood and vegan/vegetarian dishes.

You”ll Need…

750 ml Olive Oil
15-18 scallions
.226g (about 1/2 lb) garlic
3 cups chopped parsley
6 Pimento peppers (aka seasoning pepper)
2 Green Scotch Bonnet Peppers (see note below)
2 cups chopped Cilantro (coriander – see note below)
1 bundle Thyme (about 50-70 sprigs)
1 cup chopped celery (leaves)

5 Italian roaster Peppers

Note. Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).

Start by washing the ingredients really well, especially the cilantro which can have a bit of dirt still attached to the roots. In washing, remove dead leaves and other debris.

Allow them to air dry on a kitchen towel, then give everything a rough chop to make it easier for your blender or food processor. I much prefer using a food processor as I can get it to the perfect texture and consistency. I like it somewhat thick and with a bit of body as compared to most people who basically liquify it.

With the Thyme, you may use the tender stems, but PLEASE Remove the woody ones and discard. They may not break down in the food processor and become a choking hazard when you use the Green Seasoning later on in your meals.

Stack (in layers) some of each ingredient, add about 1/2 the oil and pulse with your food processor (yes, you can use a blender as well). Stop to scrape down the sides and to keep adding more of the herbs, garlic and peppers.

I like layering the ingredients as I find I get a much better combination at the end. I did mine in two batches as this lot will make a few containers of Caribbean Green Seasoning.

I then fill up containers (save the ones after use as the Green Seasoning smell and taste will taint them), BUT leave about a cm space to the lid. Then to the back of the fridge where they live for the next couple months… until it’s time to make another batch. They will keep for at lest 6 months in the fridge if you’re wondering. Additionally you can freeze the Green Seasoning in ice trays, pop them out, then into a freezer bag and store in the freezer. Every time you need some, pop a cube out, instead of having to thaw a full container.

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Caribbean Green Seasoning
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Caribbean Green Seasoning

Cuisine: Courses: , , Recipe Keys: Dairy Free Gluten Free Vegetarian
Difficulty: Intermediate Prep Time 10 mins Total Time 10 mins
Servings: 10

Description

A large-batch version of Caribbean green seasoning, ideal for meal prep and frequent cooking. This traditional blend of fresh herbs, peppers, and aromatics is a cornerstone of Caribbean cuisine, used to marinate meats, season stews, and elevate everyday dishes with bold, authentic flavor.

Ingredients

Instructions

Video
  1. Wash all herbs and peppers thoroughly and allow them to air-dry. Roughly chop the herbs, garlic, and peppers to prep for blending. Remove woody stems from thyme; use only tender stems and leaves.
  2. In a food processor or blender, add half of the chopped ingredients and half of the olive oil. Pulse until the mixture begins to blend.

  3. In a food processor or blender, add half of the chopped ingredients and half of the olive oil. Pulse until the mixture begins to blend.

  4. Gradually add the remaining ingredients and olive oil, blending until the desired consistency is achieved.

  5. Transfer the green seasoning to clean glass jars, leaving about 1 cm (½ inch) of space at the top.

Note

Please watch the video below as I explain a few things concerning the ingredients of my (and potentially your) Caribbean Green Seasoning. Especially why I DO NOT recommend adding ginger, rosemary and basil. Further to what I mentioned, I find that since Basil is a delicate herb and, it’s better used fresh. If I had more seasoning peppers (Pimento) I’d use those instead and not the Italian Roaster Peppers (Cubanelle works too). Since I didn’t have time to drive to Toronto to get Chadon Beni (culantro) I opted for Cilantro. Usually my garden has Spanish Thyme (big leaf aka podina), sadly not this year. Should you do decide to use Rosemary and you have Spanish Thyme, do use sparingly as there are very pungent and can overwhelm your Green Seasoning. As explained in the video I use Olive or Grape Seed oil as my base as it helps to maintain the vibrant color and flavor of the finished green seasoning. Traditionally people use water or vinegar. Finally, you’ll notice I didn’t use any onion in my Green Seasoning, as I find that it diminishes the shelf-life of it (goes bad quickly).

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Gluten Free Sauces & Condiments Vegetarian

How To Make Apple Kuchela.

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I did it again.. Apple Kuchela, that iconic spicy condiment enjoyed with curry dishes, traditionally made with green mangoes in the Caribbean. While almost identical to the original recipe I shared about 10 years ago, you will find more tips and explanations in the video below than when I first posted the recipe.

You’ll Need…

8-10 Apples (see note below)
1 teaspoon salt
Hot Peppers (crushed)
10-15 cloves garlic (crushed)
4-5 tablespoon Anchar Masala
1 cup veg oil (adjust)

Notes! I used Granny Smith (green) apples (explained in the video below), however any tart/firm apple will work. Kuchela is basically a SPICY condiment (side) you enjoy predominantly with curry dishes, so I used 8-12 Wiri Wiri peppers (I didn’t have Scotch Bonnets on hand). Feel free to use any spicy peppers you like or can access. Finally, remember to wear gloves when handling hot peppers and wash your hands with soap and water immediately after.

May I recommend that you wash the apples you use really well as many in the grocery stores may have a protective wax on them. Or you can buy organic apples which are not normally dipped in that wax (still wash well). Then all you have to do is grate then into shreds.

Yes, it will go discolored (explained in the video below) so don’t fret. It’s time to now squeeze most (if not all) the juice from grated apples (use a cheese cloth to assist if you want) and place it on a baking sheet. That sheet is then placed in direct sun to further dry. The goal is to have grated apples which will soak-up the flavor ingredients we’ll add later. I placed the sheet on the hood of my car in the direct sun, as the radiant heat sped-up the drying process.

It will take between 2-3 hours. If it’s not sunny outside, place the tray in a low oven for a few hours.

You may use a food processor or blender for the next step, but I opted for my mortar and pestle. Add the salt, (it will act as an abrasive) garlic and peppers and crush. You can go until smooth or chunky as in my case.

In a (cold) wide pan, add the vegetable oil and the crushed mixture. Turn the heat to low and gently bring up to a simmer. Cook on that gentle simmer for 3-4 minutes (basically to flavor the oil and to cook out some of the rawness). Turn off the stove now.

Add the dried grated apples to the pot, followed by the anchar masala (check online or your fav Caribbean grocers) and stir well.

It’s now time to get your clean glass containers ready to fill up with this wicked Apple Kuchela. I store mine in the kitchen cupboard and it keeps for months.

Remember to adjust the salt and add more oil should you find that it’s overly dry. Use an oil that’s low in flavor as it will affect the flavor of the finished Kuchela. Feel free to use a dehydrator if you have access to one to dry the grated apples.

Gluten Free Sauces & Condiments Vegetarian

Big Bad Summer Salsa.

1 Comment on Big Bad Summer Salsa.

This recipe takes me back to Dorado on the north coast of Puerto Rico. I recall it being scorching hot (when you leave the winter month of February in Canada the sun seems more intense), and a bucket of Corona (5) at the bar was $20 and, like all Caribbean watering holes, the music was PUMPING from their sound system! A basic salsa was served with tostones (plantain) and while that salsa could never match the one I’m about to share, but for some reason it tasted grand.

You’ll Need…

8-10 tomatoes (I used Roma)
1/2 medium onion (diced)
5 garlic scapes (optional)
2 Thai peppers (spicy)
1/2 teaspoon black pepper
1 lime (juice)
1 teaspoon sea salt (divided)
1 avocado (diced)
1 tablespoon chopped shado beni (or cilantro)
2 cloves garlic (smashed)
2 tablespoon olive oil (divided)

Notes. I grilled 1/2 of the tomato and left the others raw. It was the same for the 2 spicy (any spicy pepper you like) peppers, I grilled one and kept one raw (explained why in the video below). IMPORTANT! If you’re making this recipe as part of your gluten free diet, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Drizzle 1 tablespoon of olive oil over the Garlic Scapes, 1 of the spicy peppers and 4 of the tomatoes, then place them on a hot grill. Should you not have a grill, you may use your oven (450 F). Basically you’re trying to charr everything, but in the case of the tomato (which will take much longer to cook), you want to actually roast (about 8-10 minutes) them.

Let’s go back inside now and finish things off. In your mortar, place the salt, grilled pepper and garlic. crush until you have a somewhat smooth paste.

By this time the tomatoes should be cool enough for you to remove the skin. Place them in the mortar and crush them with the paste we made. Try to allow the tomato to retain some texture.

Give the garlic scapes and grilled pepper a fine chop. Then remove the stem/core (discard) from the raw tomatoes we didn’t grill, and dice those as well. The goal is to have a grilled and raw component to the salsa, for texture and flavor.

Add everything to a mixing bowl, including the diced onion and black pepper. At this time you may add your diced avocado, along with the juice of a lime.

While in most cases you’ll top this with chopped cilantro, I opted (I had in my garden) for Chadon Beni (culantro) and the remaining tablespoon of olive oil.

Taste and adjust the salt to your liking and BOOM… you’ve got a kick-ass summer salsa, based on my memories of being in Puerto Rico.

What are garlic scapes, exactly? These green stalks extend from the base of hardneck garlic plants, resembling oversize chives or scallions. They’re related to but different from green garlic (the bulbs and shoots of garlic plants that haven’t fully matured)