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1 garlic head, peeled 2 green bell peppers 2 onions 3 scallion sprigs 3 cilantro sprigs, leaves only 10 parsley sprigs, leaves only ½ cup oil (or water or 1 cup vinegar) Method: Grind all ingredients together in the blender and place in a 1-quart jar. Keep refrigerated. Servings: Makes 1 quart Continue Reading...
1 small, green papaya 2 quarts water 5 Congo peppers (Habaneros), seeds and stems removed, chopped 1 large onion, chopped fine 2 cloves garlic, minced 4 tablespoons dried mustard 2 tablespoons salt (or less, to taste) 3 cups vinegar (or 1½ cups vinegar mixed with 1½ cups water) ½ teaspoon Continue Reading...
2 egg yolks 1 cup / 250 mL confectioners’ sugar ¼ cup / 60 mL amber rum 1 cup / 250 mL heavy cream 1 teaspoon / 5 mL vanilla Method: Beat the egg yolks in a medium bowl. Beat in the confectioners’ sugar until the sugar dissolves. Pour in the rum slowly and beat until well blended. Set the Continue Reading...
1 (8-ounce) can sweetened tamarind nectar 1 tablespoon honey 1 thumb (2 to 3 inches) fresh ginger root, grated 1 tablespoon soy sauce 1 tablespoon Dry Jerk Seasoning 1 teaspoon cornstarch 1 teaspoon water Method: Combine the tamarind nectar with the honey and boil until it is reduced by one third Continue Reading...
1 onion, finely chopped ½ cup finely chopped scallion 2 teaspoons fresh thyme leaves 2 teaspoons salt 1 teaspoon ground Jamaican pimento (all spice) ¼ teaspoon ground nutmeg ½ teaspoon ground cinnamon 4 to 6 hot peppers, finely ground 1 teaspoon ground black pepper Method: Mix together all the Continue Reading...
1 onion, finely chopped ½ cup finely chopped scallion 2 teaspoons fresh thyme leaves 1 teaspoon salt 2 teaspoons sugar 1 teaspoon ground Jamaican pimento (allspice) ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon 1 hot pepper, finely ground 1 teaspoon ground black pepper 3 tablespoons soy Continue Reading...
1 diced red onion 1 oz diced garlic 1 jalapeño pepper juice of one lemon 4 cups coriander leaves 2 cups sour cream Method: Blend all ingredients until smooth, place in squeezy bottle and refrigerate. Continue Reading...
1 tablespoon onion flakes 1 tablespoon onion powder 2 teaspoons ground thyme 2 teaspoons salt 1 teaspoon ground pimento (allspice) ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 2 teaspoons sugar 1 teaspoon coarsely ground black pepper 1 teaspoon cayenne pepper 2 teaspoons dried chives or Continue Reading...
1½ cups vinegar 2 oz thyme 2 oz parsley 1 lb onions 5 oz green onions 2 oz marjoram 4 Scotch Bonnet peppers or habanero (add more to make it hotter) 4 oz garlic ½ oz ground clove 2 tbs Worcestershire sauce ¼ tsp black pepper 4½ tbs salt ½ tsp MSG (optional) Method: Remove the stems from the Continue Reading...
12 oz. white vinegar 4 whole cayenne peppers 4 garlic cloves (sliced in half) 10 pepercorns (cut in half) 4 ajíes caballero 4 tbsp. olive oil 5-6 cilantro sprigs with leaves 2 culantro 1 tsp. chives Pinch orégano Pinch salt Directions Cut the ajíes in half, add the garlic cloves sliced in half Continue Reading...
* Blog Recipe Index
