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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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……
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…
One of the better condiments you can have with curry dishes IMHO is roasted coconut chutney! And while that recipe consistently gets praised by fans of the website, I thought I’d UP the game and share my Fire Roasted Coconut Pineapple version with you today. You’ll Need… 2 dry coconuts1 small ripe pineapple6-10 scotch bonnet…
Over the years I’ve shared many Peppersauce (hot sauce) recipes with you, but this one here is SPECIAL! Not only is it BANGING with Fiery Caribbean Sunshine (heat), it’s packed with flavor and is very versatile. Your chicken wings will demand to be covered in this Smoked Cherry Rum Sauce. Should you not have the…
With about 170 years of Chinese influence on the culinary culture of the Caribbean, you’ll notice that many of the dishes I share on here resembles what you’d consider to be “Chinese Food”. And with that in mind, one of the more popular ingredients we use besides sauces (soy, oyster, sesame, Hoisin etc) is Chinese…
Yes you would have seen me make this in the past, but with the abundance of peppers from my garden and the fact that older recipes tends to get archived in Google search.. why not rock it again and share? Peppersauce (yea one word) or Hot Sauce is one of those condiments we make and…
With another bumper crop of insanely hot peppers in my garden and the new little toy I got (Traeger Grill) this past summer, it was only natural that I gave you all a smoked pepper sauce (hot sauce) recipe. The fiery peppers and lovely undertone of smoke and tamarind will have your tastebuds dancing, with…
The sort of thick cut or chunky version of this pepper-sauce is one which takes me back to being a small fella on the islands and ‘Soup Saturdays’. That thick, ground provision laden soup mommy would make for us for lunch every Saturday. And like that version, this one will rock on your Caribbean soups…
With an abundance of peppers from my garden at the end of every Summer, this method of preserving them for the COLD winter months is one of my go-to tasks. On average I grow at least 5-8 varieties of the hottest peppers in the world every year in my small Canadian garden.. such is my…
I’m about to share one of the most versatile ways of spicing up any dish.. in ways traditional peppersauce (hot sauce) CANNOT! From soups, stews, curries.. even your basic ground provision, plain flour dumplings and pasta dishes will scream for this kinda heat luv. Be mindful that in making this your tastebuds will never be…
It was a COLD Fall morning that I found myself at the Royal Agricultural Fair In Toronto… when I tried a sample of pepper jelly to hopefully wake myself up with the kick from the peppers. Disappointment set in as soon as it hit my taste-buds.. Yea, there wasn’t any heat. Lovely flavor, but no…
As a kid growing up in the Caribbean one of my favorite preserves was and it continues to be Pineapple Jam. As a matter of fact, I’ll demolish anything made or which includes pineapple.. INCLUDING Pizza! We’ll chat about that pizza and upside down cake another day.. lets rock this jam! You’ll Need… 1 large…
