Chow! That spicy sort of pickle we enjoy in the Southern Caribbean. Traditionally made with green mango (not ripe), but days when mango is not in season, you’ll get it made with a variety of local tropical fruits (and imported – like apples, pears, plums.. and even peaches) and in desperate times, cucumber is employed into service. Such is our love for chow. While I did share a smoked apple-wood pineapple chow with you a few moons back, today I give you my version of the Ultimate Pineapple Chow.

You’ll Need…

1 Large Pineapple (peel, cored, cubed)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
2 scotch bonnet peppers (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
2 oranges (juice)
3-5 clementines (juice)
2 limes (juice)
1 small red onion (sliced thin)

Note! Chow is supposed to be AS SPICY as you can handle, so I included the seeds of the peppers. Leave them out and cut back on the Scotch Bonnet if you want it milder. Additionally, you can use Habanero peppers if you can’t source the Scotch Bonnet. Please don’t use jalapeno from the can – fresh is the BEST in this case.

Peel, core and dice the pineapple into 1 inch pieces (bite size). Give it a rinse under cool water an drain.

Place the now diced pineapple into a large bowl, where we’ll assemble everything.

Important to slice the peppers, onions etc very thin so the salt and acid in the citrus juices pickle them and you get a lovely crunch.

Now add the salt, garlic, red onion and then the citrus juices – lime, orange and clementine. By adding the juice now (over the sliced onion), it will take away some of the raw pungency of the onion.. plus help to distribute the salt evenly.

Add the scotch bonnet, jalapeno (yes, lil different but awesome flavor) and cilantro. Remember if you can get Shado Beni, use that as it’s a better favor and more traditional to chow.

Give the entire thing a good mix, then into the fridge and allow it to marinate and soak in all the citrus, garlic and peppers… but you can be greedy and eat it immediately.

If you find that you need a bit more liquid, add a 1/4 cup of water if you want, but you’ll have to adjust the salt.

I like storing mine in glass jars in the fridge, so when I need a quick spicy / juicy snack, it’s sitting there waiting to be devoured. Gotta love the presentation too. Do shake it up a bit so the pineapple bruise and you get that juice added to the overall flavor of the chow. BTW, that same juice is GOLDEN – so TASTY! Yea.. makes a killer Caesar (or Blood Mary) too.

Have you tried my Grapes Chow yet?

Side Dishes

Spicy Jamaican Pickled Peppers.

May 28, 2025March 26, 20201 Comment

While you may find versions of this pickled pepper throughout the Caribbean, I just love how we have slight nuances in the way we treat scotch bonnet peppers (pepper sauce) from island to island. That said, this is uniquely Jamaican and yet I found different versions of this spicy goodness at every home and restaurant I visited from Montego Bay, to Negril, To Ochie to Kingston.

You’ll Need…

10 – 15 scotch bonnet peppers (sliced)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon pimento berries (allspice)
1/4 teaspoon black peppercorns
1 large onion (sliced)
1 Chayote (ChoCho / Christophene)
1 large carrot (sliced thin)
Vinegar – white (about 2-3 cups)
4 slices of ginger (sliced)

Important! Be sure to wear gloves when handling such hot peppers and wash your hands immediately after with soap and water.

Wash the peppers and slice them thinly. I included the seeds from the peppers as I personally like pickled peppers as hot and spicy as I can get it. Peel and core the Chayote and cut into thin strips like fries. You may also leave on the green skin if you wish, I just find that it absorbs sort of brine better with the skin off.

Peel the carrot and slice into thin wheels and do the same for the onion, but slice a bit thicker. Remember you can use any white onion instead of a red onion… if that’s all you have.

You’ll notice that I used slices of ginger, that is just my way.. as I do like the flavor you get from that fresh ginger. Basically all you have to do now is to layer in the ingredients (push down to tuck in) into a clean glass jar… top with the sugar and salt, then pour on the vinegar. As you pour the vinegar it will dilute the sugar and salt.

Give it a few days to cure and for the flavors to blend together nicely, then enjoy. This will last for weeks in a cool shaded space on your kitchen counter, as the vinegar will act as a preservative. The vibrant colors will fade, but that is normal as time goes on. NOTE: I don’t like warming my vinegar, but you will see some people do so (warm, not boil).

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

Gluten Free Side Dishes Vegetarian

Grapes Chow (spicy pickled grapes).

May 27, 2025January 29, 2020Leave a Comment

CHOW! A beloved spicy pickle (quick) made in the Southern Caribbean with green mangoes or other tart fruit. Over the years I’ve shared several “chow” recipes with you all. From the traditional mango, to cucumber, orange, apple and the Applewood Smoked Pineapple (still a fav on the website) which was insanely tasty. Like the others, you’re sure to fall in love with this grape version too!

You’ll Need…

2 cloves garlic (crushed)
3/4 teaspoon salt
1 lime (juice)
1 orange (juice)
1/2 teaspoon black pepper
1/2 medium red onion (sliced thin)
2 tablespoon chopped cilantro (chopped)
2 bird pepper (bird’s eye pepper – chopped fine)
1/2 lb each – assorted grapes (cut in half)

Important! Be sure to wash your hands with soap and water after handling such hot peppers.

Wash the grapes and set them aside to drain/air dry. Then in a large bowl, add the salt, black pepper, thinly sliced onion, crushed garlic and bird’s eye pepper. Feel free to add more if you want this more spicy or use a hotter pepper. I did use the seeds of the peppers as well.. in case if you’re wondering.

Now slice the grapes in 1/2 and add them to the bowl. Feel free to use as many as you like (just adjust the salt later on). A variety of colors will make for better presentation and I find that different color grapes got their own specific flavor and juicy profile. Add them to the bowl.

Chop the cilantro (use shado beni Chadon beni or culantro…if you have that instead) and juice the orange and lime. Add everything to the bowl and give it a good mix.

Its ok if you’re a little rough when stirring as it will bruise the grapes and allow some of the juices to escape and add to overall flavor of the chow.

Feel free to adjust the salt to your own liking and enjoy right away. But may I suggest that you place the bowl (covered) in the fridge for an hour so to chill and allow the grapes to marinate in the spicy pickle sauce – you’ll thank me later. Remember, this is spicy, but you have the control in your hands to adjust to your own liking.

Served as a snack, as a side when enjoying grown people beverages or as a salad? If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Side Dishes Vegetarian

The Ultimate Mango Chow (pickled mango) Recipe.

May 27, 2025August 15, 20191 Comment

After one taste of this mango chow I knew it would be something I’d be addicted to and making very often. On our last trip to the islands, my friend David introduced me to this version of the spicy mango pickle I grew up eating as a young fella on the islands. However, the Chinese preserved prunes (sweet and salted) gave it a unique color and to be completely honest.. a flavor unlike any “chow” I’ve had before. Luckily, my ‘foodie’ senses kicked in and I went though the recipe in my head… well my version.

Here’s my take on a recipe where the original I cannot own, but I did ask David and the Salisha (the person who made it for David) if they would mind if I gave it a crack… and share it with you all.

You”ll Need…

3 large green mangoes
3/4 teaspoon salt
3 jalapeno peppers
2 scotch bonnet peppers
8-10 bird pepper (bird’s eye)
4-6 cloves garlic
6 shado beni leaves (or 1/2 cup cilantro)
2 large limes (juice)
1 cup water
1 pack of Salted Prunes (check Chinese supermarkets)

Wash and peel the mangoes with a sharp pairing knife or potato peeler, then slice into stick-like pieces as in the pictures you see here on in the video below. Place the mangoes in a large bowl for mixing

Add the crushed garlic, salt, sliced Jalapenos and bird’s eye peppers, but first give then tiny cuts to release some of the flavor and heat of them.

*Mango Chow with added chopped Shado Beni*

Add the thinly sliced Shado Beni (Culantro) and remember you can also use chopped cilantro if you wish. I’d recommend wearing gloves and do wash your hands immediately after handling Scotch Bonnet peppers or any hot peppers as a matter o fact.

*Preserved Sweet / Salted Prunes added!*

Top with the salted prunes and add any missing ingredients to the mix. Give it a good stir to really combine all the flavors.

*A Close look at the Chinese Sweet Salted Prunes.*

*A closer look at the spicy goodness of Mango Chow.*

I’d make two important recommendations at this point. 1. Store in a glass container in the fridge (up to 2 weeks). 2. Try to have it marinate for a couple hours before you dig in.

Do keep in mind that as it marinates it will change in color and will adopt some of the salty elements of the Salted Prunes. Be sure to shake it often and feel free to add more sliced green mangoes as you work your way though them. It will be fiery!

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

Gluten Free Rice & One-Pot Dishes Side Dishes Vegetarian

Delightful Tomato Rice.

May 29, 2025May 4, 20194 Comments

As part of our ongoing #MeatFreeMonday series, I’ decided to share a rice recipe my girls and I get excited about. Not something I grew up eating on the islands, but nevertheless made in an ‘island’ influenced kitchen in Canada (smile). Plump grains of rice with a deep and rice tomato and herb flavor and the gentle heat achieved by adding a Bird’s Eye Pepper. This recipe is somewhat similar to the Roasted Tomato Choka And Rice Soup recipe I shared a while back.

You’ll Need…

2 cups Basmati rice
5 large tomatoes
small bunch parsley
1 small onion (diced)
2 large cloves garlic (diced)
1 birds eye pepper (chopped)
1 tablespoon olive oil
4-6 sprigs thyme
1/2 teaspoon salt
1 tablespoon brown sugar
1 1/2 – 2 cups vegetable stock (adjust)
1/4 teaspoon black pepper
1 tablespoon tomato paste/puree
1-2 tablespoon cilantro (chopped – optional)

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. Especially the stock you decide to use.

The first thing we need to do is to wash the tomatoes (make sure they are fully ripe), remove the area where the stems were with a pairing knife and make an X cut on the bottom (not deep). Then place in a pot with boiling water for about 2-4 minutes. Remove and allow to cool. Then go back to where we made the cuts and peel back the skin and discard.

Give the tomatoes a rough chop and along with the parsley, give it a minute or so in your food processor.

I pulsed it as I wanted a bit of texture (chunky) to the finished “puree”. Now in a deep pot, heat the vegetable oil on a medium heat and then go in with the onion, garlic, thyme, bird’s eye pepper and black pepper. Cook on LOW for 3-4 minutes, then add the tomato paste and stir well. Cook for another 2 minutes or so, so we get the natural sweetness of the tomato paste coming out.

Pour in the tomato puree into the pot and bring to a boil (raise the heat). Add the salt and reduce to a simmer for 5 minutes.

Wash your rice at this point (basically all you’re doing is rinsing it with cool water until the water runs clear -repeat as many times as necessary). Washing the rice will help to remove any grit and extra starch, so your finished dish is not sappy (thick and clumping together). Then add it to the pot and give it a good mix so each grain is coated with this wicked tomato base. Add the vegetable stock and bring to a boil. After which you need to turn the heat down to a simmer and cover the pot.

TIP! You may use chicken or beef stock if you wish (if not doing this dish vegan) and for a lovely twist you may replace 1/2 the stock with coconut milk if you wish.

After about 10 minutes check to make sure you have some liquid left.. but don’t stir. If you stir it will help release starch and you’ll get that clumpy rice we don’t necessarily want. Cook for another 5 minutes (so 15 in total), then turn off the stove, but leave the lid on and do nothing else, except top the rice with the chopped cilantro.

After 5 minutes, go in with a fork and fluff the rice.. you’re done! Time to enjoy one of the best rice dishes you’ll ever make. Guaranteed!

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

Gluten Free Side Dishes Vegetarian

Strawberry Chow (Spicy pickle / salad) Recipe.

May 27, 2025April 1, 20192 Comments

If you grew up in the Caribbean, especially the Southern Caribbean, “Chow” would have been a key part of your childhood experience. A spicy pickle loaded with Garlic and Citrus juice, along with Scotch Bonnet Peppers. Usually half-ripe mango is the key ingredient, but we use just about any fruit we can find and when all fails, we even use cucumber. With a good batch of fresh strawberries from my garden (watch the video) and since they were a bit tart, I thought I’d rock a quick chow.

You’ll Need…

– 2 lbs strawberries (green and red mix)
– 1 clove garlic
– 1/2 teaspoon sea salt
– 1/2 orange (juice)
– 1/2 medium red onion (sliced thin)
– 1 scotch bonnet pepper (crush or sliced thin)
– 2 tablespoon cilantro
– 1/2 lime (juice)

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. Be sure to wash your hands immediately after handling such hot peppers as Scotch Bonnets. I added some tomato to the chow (yellow cherry) but that is totally optional.

Since this is a pretty basic recipe I didn’t take the usual step by step pics you normally get. However there is the video below you can follow along with.

Wash and trim your strawberries. If they are large you can cut them in 1/2 if you wish and if you prefer to remove the stems, by all means do so.

Crush the garlic with the salt and juice of the orange.

It’s now time to assemble. Place the prepared strawberries into a large bow, top with the garlic puree, then add the thinly sliced onion, followed by thinly sliced Scotch Bonnet Peppers. Remember you can leave out the seeds if you’re overly concerned about the raw heat and you may also crush the scotch bonnet along with the garlic if you wish. I like leaving it sliced thinly as one can identify the pepper and avoid if necessary.

Add the cilantro (we’d normally use Shado Beni on the islands) along with the lime juice and give it all a good mix. Place in the fridge to marinate for 30 minutes, then enjoy. Best enjoyed with adult beverages (Smile). Feel free to add some freshly ground black pepper if you wanted.