spicy Archives | CaribbeanPot.com

Mother In Law? If you’re not from Trinidad and Tobago or the other parts of the Caribbean you may not know what this dish is and why it’s called Mother In Law. I strongly believe the name stems from it being a VERY Hot n Spicy condiment.. the sort of trait we generally associate with one’s Mother In Law. But that would be a guess. Should you know a different explanation, please share in the comment section below. I know I said that the Roasted Pepper Choka was the ultimate condiment (side) to curry dishes, however this Carilie Mother In Law could also lay claim to that title.

You’ll Need…

2 Carilie
2 limes (juice)
2 medium carrots
5-8 chives
1 medium red onion
6 cloves garlic
3/4 teaspoon sea salt
1 scotch bonnet pepper
2 fatali peppers
1 pimento pepper (aka seasoning pepper)
6-10 leaves shado beni
1/2 cup white vinegar

Notes. With the Carilie (bitter melon) I explained in the video below that I had 1 which was fully mature (which was used in the food processor) and the other wasn’t fully mature (different flavor), which was sliced thinly. Ultimately the goal was to not only have different flavors from the Carilie, but textures as well. If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten fre dieary requirements.

Carilie – Momordica charantia commonly called bitter melon, goya, bitter apple, bitter gourd, bitter squash and balsam pear.

Give everything a rinse with cool water. Then rough-chop the onion, peppers ( I used Scotch Bonnet, Fatali and Pimento Peppers… use any HOT peppers you have available), carrots and chives. Please note that as explained in the video below, the Pimento pepper is not hot, but the flavor is simply amazing. If you can source it at you local West Indian market, may I recommend getting a couple.

With the mature Carilie, I cut it down the center, removed the inner seeds area with a spoon and gave it a rough chop as well. To make it easier work for my food processor. You may use a blender or hand-chop everything as it was traditionally done back in the day.

Place the onion, garlic, salt, peppers, carrots, shado beni (chadon beni) and chives into the food processor. I used a red onion as it’s much milder in flavor than the everyday onion, plus the red color makes it more attractive looking at the end.

Squeeze in the juice of the limes.

May I recommend that you pulse and not have it on a continuous speed or you may end up with a puree. This is supposed to have a bit of texture to it. Should you want to add more hot peppers do so, and remember to wear gloves and wash your hands with soap and water after handling hot peppers.

With the other (non-mature) carilie, cut it into 3-4 parts, then remove the core (see the video below), then slice as thinly as you can.

Mix everything together and add the white vinegar.

If you wanted to add another flavor to things (I prefer it like this) add a 1/2 teaspoon of ground roasted geera (cumin). Store in a container in the fridge for up to 2 weeks. Adjust the salt if you find that it’s overly tart. Another excellent side to curry dishes.

Are you a spicy Mother In Law?

Gluten Free Holiday Recipes Sauces & Condiments Vegetarian

Fire Roasted Coconut Pineapple Chutney.

May 29, 2025November 9, 20212 Comments

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 coconuts
1 small ripe pineapple
6-10 scotch bonnet peppers
2 limes (juice)
6 leaves shado beni (culantro)
1 teaspoon sea salt
4 large cloves garlic
*use cilantro if you cannot source culantro.

Important! Be very careful when removing the coconut from the shell with the pairing knife.

Crack the coconut in half and remove the inner flesh. I used the spine of my clever (a hammer will work too) to smash the dried coconut to crack and divide them. Then I used a pairing knife the separate the coconut flesh from the shell. Watch the video below.

Place the coconut directly onto the charcoal fire and roast. I also used the shell of the coconut as fuel for the fire. If you don’t have a coal pot as I used, you can grill the coconut on a propane BBQ or directly over the burners on your stove.

It will chaar and look burnt.. don’t stress, thats what we want.

Remove from the fire, cool, wash (scrub) and remove the burnt spots and outer skin with a knife (watch the video below).

Cut into small pieces so it’s easier work for the food processor or blender you’ll be using. Traditionally, a grater would be used.

Basically all you have to do now if place all the ingredients into your food processor and puree to the texture/consistency you like. Personally I like it with a bit of texture, so when it got to a sort of sandy texture, it was perfect for me. Some of you may want it more smooth so you don’t get a gritty sensation (on your teeth) when you use it.

Should it be too dry, you can add a splash of water or more lime juice.

The sweetness of the pineapple with help balance the heat of the scotch bonnet peppers. Yes, I kept the seeds and white membrane surrounding the seeds as I like this condiment SPICY! For additional flavor you can also grill the pineapple and scotch bonnet peppers!

As a kid on the islands I remember my grandmother would use a Sil and Lorha (grinding stone) to make this coconut chutney, but she never put pineapple in hers.

Use fresh or store in a sealed container in the fridge for a few days. Do adjust the salt if necessary and add more hot peppers if you prefer it more spicy. This is one of my fav condiments, especially as a side to curry dishes.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free

Grilled Caribbean Pineapple Peppersauce.

May 28, 2025September 26, 20213 Comments

I’m not a huge fan of ‘cooked’ pepper sauces (say peppersauce – one word), as I find that the cooking process subdue the true flavors of the ingredients, especially the peppers. So you’ll notice that most of the pepperauce (hot sauce) recipes I’ve shared over the years were mostly raw. However in this recipe the charring of the pineapple on a hot grill (propane, wood or charcoal) makes a huge difference in the overall flavor of the sauce.

You’ll Need…

30-40 scotch bonnet peppers
12-18 cloves garlic
3 leaves shado beni
1 ripe pineapple
1 teaspoon sea salt
2-3 cups white vinegar

Important: Please wear gloves and wash your hands with soap and water immediately after handling such HOT peppers.

How to tell if a pineapple is ripe and sweet.

Peel and slice the pineapple into 1 cm slices, then head over to your grill and grill over a 375-400 fire. Basically until you see the grill marks, it’s softened and the edges are a bit charred. This will help the natural sugars of the ripe pineapple to heighten and the sauce will also get a gentle kiss of smoke from the charred bits.

Set the grilled pineapple slices aside and lets start to work on the other ingredients.

WEAR GLOVES! Wash the peppers, remove the stems and give them a rough chop to help the food processor or blender that you’re using, to have an easier time making this into a sauce that we can bottle.

Now give the grilled pineapple slices a rough chop and place it into the food processor along with the other ingredients.

Yes, do give the garlic and Shado Beni a rough chop too.

Basically all you have to do now is pulse it until you get a consistency you like. For me it had to be a bit chunky.

Add more vinegar if you feel you need it a bit more runny and do puree completely if you wish.

Pour into sterilized glass container’s and store in a cool, dark spot in your kitchen for up to 6 months. Or in the fridge for at least a year. The vinegar will act as a natural preservative. Should you want to cook the sauce, bring it to a boil, then simmer for 20 minutes (lid slightly ajar). Store the cooked version of the sauce in the fridge.

You may need to adjust the salt after a couple of days.. I do recommend giving the pepper sauce about 3 days to come together before using. So at this point you can taste and adjust the salt… especially if the pineapple you used was not fully ripe and there’s a tartness.

From experience I know that if you were to store it in the fridge, if may get less HOT over the months. DO NOT use a wet or dirty spoon when taking out of the glass container. Yes, Habanero peppers will work just as well and should you want to increase the heat level, toss in a few Scorpions, Reapers or any of those insanely hot peppers.

If you cannot source the shando beni, use cilantro.

Note! To tame the heat of the finished sauce, remove the seeds and white membrane surrounding the seeds and discard when you chop them. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Side Dishes

Chunky Caribbean Lemon Lime Pepper Pickle.

May 28, 2025May 17, 20212 Comments

As a lil fella growing up on the islands I recall it was a sort of expectation to see people ‘sunning’ out the freshly prepared bottles of traditional pepper sauce, when peppers were abundant (usually during dry season). Recycled bottles (which once housed peanut butter, jam or mayonnaise) packed with pureed, chunky or a combo of both. Vibrant red, orange, yellow and green, depending on the variety of pepper they used and the type of “peppersauce” they made. According to the elders, that Caribbean sun helped to cure the sauce and add even more wicked flavors.

You’ll Need…

25-35 hot peppers
20-30 bird pepper
1 tablespoon salt
2-3 cups white vinegar
1/2 large bitter melon
12-18 cloves garlic (smashed)
1 large carrot (or 10 tiny ones)
6 limes (divided)
11 lemons (divided)

IMPORTANT! Wear gloves and wash your hands immediately after handling such hot peppers with soap and water.

Wash everything and allow them to dry, then remove the stems off the peppers.

Cut the bitter melon in half (lenght) and using a tablespoon, scrape out the seeds and area around the seeds and discard. Slice thin.

Cut the limes in 1/4 (lenght-wise), then 1/2 cm slices. Do the same for four the lemons. TIP.. remove the center core of the lemons to make them more tender later on. (please watch the video below to follow along)

I used a variety of extremely hot peppers as I had an abundance in my garden. Feel free to use what you can source (watch the video below to see what I used). Slice each pepper thin and include the seeds for more heat. I left the bird peppers whole (stems removed).

Place the lime and lemon pieces in a deep pot and pour in the vinegar. Turn the heat to medium, bring to a simmer and cook on that simmer for 15 minutes.

Turn off the stove after 15 minutes (by cooking the lime and lemon pieces first in that vinegar will help to break down the skin and release a ton of that citrus flavor). While still warm, add the thinly sliced peppers, followed by all of the other ingredients (not the remaining lime nor lemons).

Stir well. I used baby carrots as that’s all I had on hand, but you can definitely slice up a large carrot. Allow this to fully cool.

Juice the remaining limes and lemon. (set aside)

It’s now time to place the pepper mixture into your clean glass containers. I used tongs, then I poured in the vinegar juice. I then strained in the freshly squeezed lime and lemon juice.

By adding the juice now it’s brings out that fresh citrus flavor and brightens the finished pepper-sauce.

Now tuck everything down with a wooden spoon. If you find that your peppers are not covered in liquid, add a bit more white vinegar and mix well. Uncovered peppers may tend to ferment and go bad quickly.

While you’ll be tempted to get into this asap, give it a week to fully ‘cure” before sampling. Store in the fridge for longer shelf life (about 6 months). Admittedly I was tempted to do as my ancestors did and place it in the sun, but it’s wasn’t a Caribbean sun so instead I hid mine in a cool dark corner in my kitchen. I find that when peppersauce goes in the fridge its heat level drops! It’s been there for about 9 months now. The sauce is excellent in soups and on the side of my beloved Pelau!

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Sauces & Condiments

Caribbean Lime Lemon Pepper-Sauce (hot sauce).

May 28, 2025February 2, 20214 Comments

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 and stews just as well. Along with anything you normally use hot sauces on. Can you say grilled meats and seafood?

You’ll Need…

30-40 peppers (a variety)
2 cups vinegar (plain white)
3 limes
11 lemons (divided)
3/4 tablespoon sea salt
1/2 medium bitter melon
15-20 cloves garlic
15 -20 leaves of shado beni (culantro)

Notes. I used a variety of scorching hot peppers (explained in the video below), but this will work with any one of your fav peppers. If you cannot source Shado Beni (chadon beni or culantro) cilantro makes for a great replacement.

Remove the stems off the limes and lemons and wash them thouroughly. Then cut 3 of the lemons and all limes into small pieces. Do remove any seeds you come across and discard.

Add the cut limes and lemons into a saucepan with the vinegar. Place on a medium heat until you start seeing small bubbles on the edges. As soon as that happens, turn the heat to a very gentle simmer. Cook for 20-25 minutes.

Juice the remaining lemons and give the shado beni and garlic a rough chop. Wash the peppers and remove the seeds, then give them a rough chop too.

IMPORTANT! Wear gloves when handling these peppers – actually throughout making this pepper sauce. And do wash your hands immediately after with soap and water.

With the bitter melon you’ll need to cut it down (lengthwise) the center to remove the core (discard), then slice thin.

Place everything (including the cooked limes/lemons – allow it to cool a bit first) into your blender or food processor and puree.

Stop, scrape down the sides and continue until you have a consistency you like. For me it was smooth, but with a slight chunkiness as I like getting tiny bits of the Shadon Beni, Garlic and Bitter melon (aka caraile) when I use this spicy condiment.

Store in sterilized glass containers. It’s very important that you allow this to cure for a few days before using. As to allow those flavors to truly combine and create tasty greatness. be mindful that this is SPICY!

You can keep this in a cool spot in your kitchen, but for maximum shelf life, store in the fridge. Do not dip wet nor dirty spoons when getting some. It will last at least 3 months in the fridge.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Sauces & Condiments

Granny’s Insane Pepper Oil.

May 28, 2025May 31, 20205 Comments

The culinary culture of the Caribbean (for the most part) is very seasonal as we’ve perfected the art of using fruits and vegetables when they are their best. Basically we don’t have much or a pickling culture. The exception being, peppers! The variety of pepper sauces (anything fiery with the abundance and variety of our lovely HOT peppers we have) and oils will blow you away. In this recipe I’m trying my best to recall my grandmother’s version and pay tribute to her by using a classic food mill as she would.

You’ll Need…

1 lb Bird’s Eye Peppers
3 scallions
5 shado beni (culantro)
3/4 teaspoon salt
3 tablespoon parsley
10-15 cloves garlic
1 1/2 – 2 cups olive oil

Wash the peppers, remove the stems and allow them to air dry as we don’t want water in the finished oil as it will decrease the shelf life.

Wash and chop the scallions, parsley and shado beni – also allow to them dry a bit or use paper towels to dry them before rough-chopping. It will make it easier for the food processor or food mill you’ll be using shortly.

Basically all you have to do now is to ‘grind’ it I used a traditional food mill my grandma would use, but you can certainly use a food processor or blender. You want something that’s a bit chunky. Watch the video below to see how I used the food mill.

You’re making sure everything is ground into tiny bits, but NOT pureed! As you want the finished pepper oil to have some texture. Yes, we did include the seeds of the peppers and if you wanted to give this finished pepper oil more of a kick, you can add some Caribbean sunshine (scotch bonnet pepper) to the mix.

Scrape it all into a sauce pan, followed by the olive oil and salt. Mix well and cook on a VERY LOW heat so you have a gentle simmer. Remember to open the windows in your kitchen and turn on the exhaust fan above your stove if you have one. Cook for about 45-60 minutes. The goal is to make sure you burn off any water and to enhance the flavors of the ingredients we used.

It will go darker and the oil itself will take on a reddish hue. Allow it to cool before putting into glass containers (with a lid). Make sure the oil covers the peppers as it will help to preserve it’s wonderful flavor and prevent it from going bad easily.

According to my dad, my great-grand-mother would do something similar, but she would use a massive mortar and pestle (one my family would use for crushing cocoa and coffee beans) to crush her peppers and garlic and she wouldn’t use scallions.

IMPORTANT! Use gloves when handling such hot peppers and be sure to wash your hands IMMEDIATELY after with soap and water.

Gluten Free Meat & Poultry

Peppery Geera (Cumin) Chicken Hearts.

May 27, 2025March 4, 2020Leave a Comment

While I’m no fan of geera (cumin), with a few adult beverages, crusty dinner rolls and good company, this dish hits the spot. Spicy, deep flavors of roasted cumin and tender morsels of meat, this is an excellent example of how we try to use the entire animal in the Caribbean.

You’ll Need…

1 1/2 lbs Chicken Hearts
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon salt
1/4 teaspoon Black Pepper
2 tablespoon Olive Oil
1/2 small Onion (diced)
3-4 cloves Garlic (smashed)
2 tablespoon Roasted Cumin – divided (ground)
1/2 teaspoon Cumin Seeds
2 Scotch Bonnet Peppers (divided) sliced and diced
2 tablespoon Cilantro

IMPORTANT! If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Also be mindful to wear gloves and wash your hands with soap and water immediately after handing such hot peppers.

Cut each heart into two pieces, remove any fat and wash with cool water and the juice of a lime or lemon (not mentioned in the ingredients list unfortunately).

Lets now season with 1/2 teaspoon roasted cumin (powder), Caribbean Green Seasoning, black pepper, salt, onion, garlic and 1 scotch bonnet pepper. Mix and let marinate for about 1 hour, two hours would be even better.

Heat a pan (I used a heavy cast iron pan as I like the way I get a caramelized flavor at the end) on a medium flame and add the oil. Add the cumin seeds, turn the heat down to low so we don’t burn the cumin seeds. Add the remaining dry roasted powder cumin (geera) and cook for 3-5 minutes.

Turn the heat up to medium and add the seasoned chicken hearts, including the marinade. Stir to coat with the geera we cooked off earlier.

As it comes to a boil, it will sprout it’s own liquid. DON’T cover, cook on a med/low flame.

BTW, if you’ve not already guessed it, in the Southern Caribbean (anywhere where East Indians Indentured Laborers influence the culinary culture) you’ll find that Cumin is called Geera.

20 – 25 minutes later the liquid will burn off. Make sure the chicken hearts are completely rid of all liquid and you get that deep rich color and hopefully you can see the oil we started off with at the bottom of the pan. Fry-Dong as my mom say!

Top with the chopped cilantro (in the Caribbean Shado Beni / Chadon Beni / Culantro would be used) and add the remaining finely diced scotch bonnet pepper (or leave it out if you’re concerned about the raw heat). Keep the seeds for even more HEAT from the Caribbean Sunshine.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Sauces & Condiments

The Ultimate Scorpion Green Goddess Sauce.

May 28, 2025February 16, 20201 Comment

Along with cooking, gardening (being in the outdoors) is probably my second passion and my way of dealing with everyday stress. While I can’t (I do try though) grow many of the tropical fruits and vegetables I grew up enjoying in the Caribbean, I’ve been VERY successful at growing some of the most insane (HOT) peppers in the world. With that in mind, I give you my Green Goddess Sauce.

You’ll Need…

peppers (assortment | 15-20)
1 teaspoon grated horseradish
5-7 leaves shado beni
1-2 tablespoon olive oil
3/4 cup mayo
1 teaspoon white sugar
1 lime (juice)
1/2 teaspoon sea salt
1/2 small bitter-melon (rough chop)
4-6 cloves garlic

Warning! This can be VERY spicy. Please wear gloves, work in a well ventilated room and be sure to wash your hands with soap and water IMMEDIATELY after handling such hot peppers.

I used a food processor to make this insanely spicy (but flavorful) sauce, but I strongly believe that you’ll get better results (more smooth/creamy) from a high speed blender.

Remove the stems off the peppers (I used all green peppers, except for 1 ripe or red Ghost to give the sauce some specks of red) and give them a wash with cool water – drain/dry. Then you’re basically adding all the ingredients mentioned above into a food processor or blender.

While horseradish is not something you find, nor see being used in Caribbean style peppersauce (hot sauce), it adds a wonderful heat profile the peppers cannot deliver.

In case you’re wondering, I used Trinidad Moruga Scorpion, Pimento (aka seasoning peppers), Habanero and Green ghost (Bhut jolokia) peppers. But you can tame things down with less spicy peppers and of course you can use peppers you have available to you. No bell or sweet peppers will NOT work.

Run everything in the food processor or blender until smooth or to the consistency you like.

The mayo + garlic undertone is just outstanding.. without taking away from the HEAT of the peppers and horseradish. The bitter melon is another key addition which helps to bring all the flavors together and the sugar will help to mellow things a little. Honey would be another great addition if you want to play around with the recipe.

This green goddess sauce will last in the fridge (once you use a sterilized glass container) for 5- 8 months. And if you want to change the flavor a little, warm about a teaspoon full in the microwave (not on a metal spoon obviously) and get ready for a totally different taste… it’s as if it awakens the Caribbean Sunshine!

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Sauces & Condiments Vegetarian

The Ultimate Murtani (spicy choka) Recipe.

May 28, 2025November 18, 2019Leave a Comment

Choka.. a spicy condiment made from roasted vegetables and hot peppers (as hot as you can handle) is one of those delectable vegan dishes we enjoy in the Caribbean. While most chokas are meant to be as spicy as you can tolerate and very basic.. usually made with one vegetable (like eggplant or tomato) , this Murtani is meant to be SPICY and made with a combination of fire grilled vegetables, as you’re about to see.

You’ll Need…

1 medium eggplant
2 large tomatoes
2 scallions
2 Cubanelle peppers
8-10 scotch bonnet peppers
1 head garlic
8-10 okra
1/2 teaspoon salt
3 tablespoon olive oil (divided)
1/3 large onion
3 leaves shado beni (optional)

Important! While it’s recommended that an open flame (charcoal, propane etc) fire is used for grilling off the vegetables, you can certainly do this in a very high indoor oven as well. Keep the seeds of the scotch bonnet to maintain the heat level and remember to wear gloves and wash your hands immediately after with soap and water.

In this recipe (watch the video below) I’m using my Coal Pot to grill off everything. Something my great grandmother and her ancestors would traditionally use to grill and cook on.

Basically all you’re doing is grilling everything until they are charred and in the case of the tomatoes and eggplant.. cooked all the way through. To assist with cooking faster, I did make some deep cuts into the eggplant.

For the garlic, I cut off the root end to expose the garlic, then I drizzled on 1 tablespoon of the olive oil and wrapped it in foil. This will allow for the garlic to roast evenly on the fire and take on a lovely sweet flavor.

After everything was fire roasted, I went inside and scraped off any excess char and with the Cubanelle peppers (optional as it’s not traditionally used) as they cooled, the skin came off easily (same for the tomatoes).

Remove the stems off the peppers and okra and discard.. and be sure to remove the stem area of the tomato as it can be very tough. Cut the eggplant down the center and scoop out the lovely flesh. Place all of this into your food processor, along with the salt.

Pulse to achieve a chunky consistency. Then scrape into a deep bowl. Top with thinly sliced onions.

The final step is to CHUNKAY! Basically heat the remaining olive oil until you see whispers of smoke, then pour it directly over the sliced onions. Give it all a mix and top with the finely chopped Shado Beni.

Don’t forget to taste for salt yea! Yes, this is meant to be VERY spicy, but you can certainly tailor it to your own liking. A great side for curry dishes or grab some hot Sada roti and dip in.

Gluten Free Sauces & Condiments Vegetarian

Insanely Spicy Canadian Mother In Law.

May 28, 2025November 5, 20171 Comment

After getting a request for a new “Mother-In-Law” recipe via a YouTube comment , the spicy condiment we use on the side of many curry dishes in Trinidad and Tobago, I decided to do things a little different and do my interpretation of a Canadian version. I believe the name comes 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.

You’ll Need…

2 limes (juice)
1 lemon (juice)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red onion
2 scallions
1 pear
2 nectarines
2 sticks celery
1 tablespoon cilantro (chopped)
2 cloves garlic
4 HOT peppers
1 green apple (granny smith)
1 red apple (your choice)

Note! Feel free to use as much spicy hot peppers as you like.. do keep in mind that this is a SPICY condiment! I used a combination of Habanero, Scotch Bonnet and another pepper (don’t recall the name at the moment) from my garden. Here’s the original Caribbean version of Mother In Law I shared a while back.

The goal here is to dice everything the same size (except the garlic and peppers which I like very fine), so it’s uniform in texture when it’s served. I diced everything, but you can certainly use a food processor or grater if you like.

Make sure you wash the fruits etc very good, since we’ll be using the skin for additional color (presentation) and texture. Remember to wear gloves when handling the hot peppers and be sure to wash your hands immediately after with soap and water. Additionally, don’t include the seeds and white membrane around the seeds if you’re concerned about the raw heat.

I usually squeeze the lime and lemon juice in the bowl I’ll be mixing everything in, so as I dice and place it there, it will help prevent discoloration of the fruits.

Basically all you have to do is dice (grate or food processor) everything and combine together. I used a bit of celery and green apple to give it a bit more texture and slight tartness. Usually green mangoes are used to achieve this. You may also grate in a carrot and the addition of a cucumber is always refreshing.

Taste for salt after you’ve mixed it all and adjust.

If you find that you don’t have enough liquid from the juices to coat/cover everything, add a bit more lemon juice or vinegar. You may store this in a glass container (sealed) in the fridge for up to 5 days or so. Please allow this to marinate for about 2 hours before serving for best results. This time will be used to bring all those spicy (and sweet) flavors together.

Are you married? How spicy is your mother in law? Did you know there’s also a Daughter-in-Law? More to come.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

spicy

Carilie (bitter melon) Mother In Law.

Fire Roasted Coconut Pineapple Chutney.

Grilled Caribbean Pineapple Peppersauce.

Chunky Caribbean Lemon Lime Pepper Pickle.

Caribbean Lime Lemon Pepper-Sauce (hot sauce).

Granny’s Insane Pepper Oil.

Peppery Geera (Cumin) Chicken Hearts.

The Ultimate Scorpion Green Goddess Sauce.

The Ultimate Murtani (spicy choka) Recipe.

Insanely Spicy Canadian Mother In Law.

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