Sauces & Condiments

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 luv for heat! Now I pointed out “Canadian” garden as I know most people associate growing such peppers in tropical countries.

You’ll Need…

Peppers (choice is yours what you use”

IMPORTANT: Oven drying slowly dehydrates food at around 140 – 200 degrees Fahrenheit (60 – 100 degrees Celsius). In the event you don’t have access to a food dehydrator, feel free to use your oven. Line baking trays with parchment paper and space out the cut peppers on them.

WARNING! Before you start, wear gloves… and wash your hands with soap and water immediately after handing such hot peppers.

Wash and dry the peppers (remove the stems). Then cut each in half to make the dehydration process faster and most effective. You may remove the seeds if you want to tame the heat a bit, but as with all pepper flakes… I want seeds and everything.

Place on a single layer with a bit of space between each on the trays. I started with cut side down.

Set temp to 145 F

TIP! rotate trays – basically spin them around during the process as I found that the front was dehydrating faster that the back of the tray (poor circulation in my dehydrator maybe).

It can take up to 18 hrs to be fully dry and moisture free. However there will be some which will finish faster, so you can remove those (use gloves or tongs) and set aside.

Basically all you have to do now is place them in your food processor and PULSE until they break down to the size flakes you like. WARNING! Be mindful that these are HOT peppers and the dust etc will want to cause you to choke.

Store in an airtight container in your spice rack. ENJOY!

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/

The Ultimate Caribbean Pepper Oil.

May 28, 2025December 6, 20202 Comments

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 the same again and you will be required to have a constant supply on hand.

You’ll Need…

3 pods cardamom
1 tablespoon whole black pepper
1 star anise
teaspoon allspice
teaspoon mustard seeds
tablespoon coriander seeds
2 – 2 1/2 cups veg oil
1 1/2 lbs HOT peppers
14 cloves garlic
3 scallions
3-4 thick slices ginger
3/4 teaspoon salt

IMPORATNT! Wear gloves and wash your hands with soap and water immediately after handling these peppers. I’d also suggest that you open the windows in your kitchen to air it out. This recipe is posted under Gluten Free, so kindly go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Peppers! I used a variety of very hot peppers… like scotch bonnet, habanero, scorpions, wiri wiri etc. Use peppers you can source and heat level you can handle.

Put the oil in a sauce pan, add the black pepper, cardamom, star anise, allspice, mustard seeds, coriander seeds and med low heat – until you see tiny bubbles on the edges. Then turn the heat as LOW as it can go and have it on that gentle heat for 20 minutes.

Give the garlic, ginger, scallions and peppers a rough chop. Then place it all into a food processor along with the salt and puree to a thick sort of slurry. You will need to scrape down the side of the food processor to make sure everything is worked to the same consistency.

Now empty the contents of the food processor into a deep bowl (heat proof – NOT plastic) and now GENTLY pour in the seasoned (hot) oil (STRAIN) and give everything a mix. PLEASE be very careful when adding that hot oil to the bowl and try to use a strainer which will catch everything from the oil. Those spices did their work and there’s no need for them now.

Remember to be VERY careful when adding the hot oil to the wet crushed peppers, vent the kitchen and allow it to cool before handling (after you’ve stirred it).

Pour (using a funnel) into your bottles to store. I’ve had mine stored in a dark/cool cupboard for a few months now. Yes the peppers will settle, so give it a good mix before using. YES this is SPICY!

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/

Desserts Sauces & Condiments

Scotch Bonnet Strawberry Pepper Jelly.

May 28, 2025November 3, 20204 Comments

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 Heat. This son of the Caribbean came back home with one mission – Make A Pepper Jelly With HEAT! I didn’t grow up eating Pepper Jelly in the Caribbean, but I was going to OWN it.

You’ll Need…

2 quarts strawberries (prepped)
15 scotch bonnet peppers (sliced thin)
4 cups sugar
4 lemons (juice)

Important! Wear gloves and wash your hands with soap and water immediately after handling such hot peppers. While you cook the jelly, I’ll recommend that you open your kitchen window and turn on the fan above your stove.

Remove the stems off the strawberries, wash, drain and slice. Set aside.

WEAR GLOVES – Thinly slice the peppers (include seeds). Remember this is a SPICY jelly (NOT your traditional bell pepper jelly), but you can definitely remove the seeds to control some of the heat.

Add the strawberries and sugar to deep sauce pan, give it a mix, then add the thinly sliced peppers.

Strain in the lemon juice to remove any seeds, turn on the stove to medium heat and bring to a boil. Mix well.

As it comes to a boil reduce the heat to a simmer, put the fan on over your stove or open your windows and let it gently cook.

After 4 minutes, turn off the stove and use a potato masher to crush things a bit. But you still need some texture.

Pour into sterilized glass containers and you’re done. Yea it’s that easy. Your basic toast will never be the same. Your charcuterie board will have that Caribbean swagger. That Salmon and cream cheese bagel will beg for a drop or two of this.

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/

Desserts Gluten Free Sauces & Condiments

Pineapple Jam Recipe.

May 28, 2025October 24, 20208 Comments

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 ripe pineapple (4 cups pineapple)
1/2 lemon (juice)
2 cups white sugar (adjust)
2 thick slices of ginger
2 cloves
pinch salt (about 1/4 teaspoon)

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 requirements.

This is one of the easiest recipes I’ve had the pleasure of sharing with you. Get a large ripe pineapple, peel, core and wash, then dice. How To Peel And Core A Pineapple.

Put everything into a pot and stir well, turn on the heat to medium and bring to a boil (lid on).

As soon as you see tiny bubbles on the edges, turn the heat to as low as it will go and cook for 45-50 minutes. It will change color and thicken on you.

Tip. I diced the pineapple chunky so I get a bit of texture when the jam is cooked. I also left the ginger in thick pieces so it’s easier to remove at the end, along with the clove. You may need to adjust the amount of sugar to your liking

Turn off the stove, add the lemon juice (flavor and a stabilizer). Put into a clean jar.. enjoy!

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/

Desserts Sauces & Condiments

The Ultimate Sorrel (Roselle) Jelly.

May 28, 2025September 30, 20202 Comments

Sorrel juice is a MUST around Christmas time (when the flowers are usually in season) and to be honest with you, while most people like it served with ice, I like it both warn (like a tea) and cold. This time however, we’ll use the same sort of process for making the juice, but we’ll go a step further and make a delightful jelly for our breakfast toast.

You’ll Need…

100 g dried sorrel petals
10 cups water
3-5 thick slices ginger
1 stick cinnamon
1 orange (cut into segments)
6 cloves
1/2 teaspoon nutmeg (freshly grated is best)
5-6 cups granulated sugar
1 package of (pectin) powder gelatin (57 g)
1/2 lemon

Important. May I recommend that you get organic ginger and oranges for this recipe as the flavor will be better IMHO and the skin of the orange will not have any wax or other substance that’s usually put on fruit to give them a longer shelf life.

In a big pot place the dried sorrel, stick of cinnamon, orange segments (with skin), ginger, nutmeg, cloves and top with water. Bring to a boil and reduce to a simmer.

Cook for 30 minutes to intensify the flavor and to reduce.

Turn the stove off the stove and allow it to steep for 30 minutes or until completely cool

Strain and discard the solids – you’ll end up with about 4 cups of sorrel liquid. I’d recommend straining a couple times to make sure you don’t get any small pieces in the finished jelly.

Back into a sauce pan with the sorrel liquid, heat back to medium. Pour in the sugar and whisk to melt the sugar crystals. Simmer for 20 minutes, so to reduce and pack that Spicy Sorrel flavor.

Now add the lemon juice and stir. This will help to balance the PH of the finished jelly.

Whisk in the pectin and thicken. Add more if you want it more of a jam consistency. 2-3 minutes later and you’re done. As it cools it will thicken further.

Place hot (be VERY careful) in sterilized glass containers and seal.

Store in a cool dry place, but once open it must go into the fridge. Opened, it will last for a couple of months in the fridge – easily.

Sauces & Condiments

Traditionally Made Caribbean Green Seasoning.

May 28, 2025July 19, 20204 Comments

My paternal grandmother had a huge wooden mortar and pestle (also used for pounding cocoa and coffee beans) and my maternal grandma used a blue-stone Sil and Lorha for making her green seasoning, masalas and other grinding. I’ve showed you how to make this Green Seasoning with your everyday blender and food processor and I’ve even shared my Top 10 Tips For an Amazing Green seasoning. Today we’ll focus on the simplicity of this classic Caribbean marinade and how you can make it without any fancy gadgets like my grandmothers before me.

You’ll Need…

2 seasoning peppers (pimento peppers)
2-3 coffee peppers (wiri wiri)
5 cloves garlic
4-5 shado beni leaves (culantro – cilantro will also work)
3 scallions
5-6 sprigs thyme
2 thin slices ginger
1-2 tablespoon olive oil (optional)

Note! Like Epis and Sofrito, Green seasoning is basically a puree of the herbs, seasoning peppers and garlic you enjoying using in your cooking. So it can be very personal (based on your taste) therefore I urge you to use herbs etc that you like.

I’m using a stone mortar and pestle, but if all you have a wooden one.. rock that. Note that I’m including the seeds of the peppers, so mine will have a bit of a kick to it. Remove and discard the seeds if you’re concerned about the raw heat. And remember to wear gloves when handling such hot peppers as the Wiri Wiri (aka coffee peppers).

Wash, dry and give everything a rough chop to make it easier to work in the mortar. Then basically all you need to do is add everything to the mortar (except the oil) and crush to the consistency you like. NOTE! Feel free to use Spanish Thyme (big leaf thyme), parsley, rosemary etc if you want.

From the images you’ll notice that I like mine a bit chunky. If you wanted to add some salt to further assist in crushing, feel free to do so. But be mindful that your finished Green Seasoning will contain salt – when seasoning your meats, seafood and vegetables before cooking.

Crush to the texture you like, then add the olive oil and stir well. The oil is NOT something granny would use, but I find that it helps to preserve the flavors of the herbs etc and maintain the color (no oxidization) of everything.

Note! This is a small version of the recipe designed for immediate use. However, due to the use of the olive oil, it will keep for weeks in the fridge (in a clean container), should you make a larger batch. Obviously you can use a food processor or blender too… for larger batches.