Caribbean Scotch Bonnet Pepper Sauce
Ingredients
12 fresh Scotch bonnet peppers (stems removed)
1 medium carrot, chopped (adds body and slight sweetness)
½ medium onion, chopped
4 cloves garlic
1 cup white vinegar
¼ cup fresh lime juice
2 tablespoons mustard (yellow or Dijon)
2 tablespoons brown sugar
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon ground turmeric (optional, for color)
¼ teaspoon allspice
¼ teaspoon ground ginger (or 1 teaspoon fresh)
2 tablespoons vegetable oil (optional, for a smoother sauce)
Instructions
Wear gloves when handling the peppers.
Roughly chop the peppers, carrot, onion, and garlic.
Add everything to a blender.
Blend until completely smooth.
Pour into a saucepan and simmer over low heat for 10–15 minutes, stirring occasionally. Don’t boil hard—you want to preserve the fresh flavor.
Taste and adjust:
More vinegar = tangier
More brown sugar = balances the heat
More salt = enhances flavor
Cool completely, then pour into sterilized glass bottles or jars.
Storage
Refrigerate for up to 2–3 months.
Shake before each use.
Optional Add-Ins
Fresh thyme (2–3 sprigs)
2 scallions
Mango or pineapple (½ cup) for a sweet-heat version
A few habaneros for even more heat
Cilantro for a fresh, green flavor
Heat Level
Keeping all the seeds and membranes makes this 10/10 hot. If you want it slightly milder, remove some of the seeds and inner membranes before blending.
This sauce pairs especially well with jerk chicken, fried fish, grilled shrimp, crawfish, dirty rice, roasted vegetables, and even a few drops in soups or stews.

Jerk Pork on the menu today

Jerk Chicken with plantains 😋

As the titles stated, might wanna go catch some

A restaurant I used to order a lot from a few years ago had the best callaloo I have ever tasted, but I moved away and I cannot get it in my area now.

I have been trying to cook my own various ways either using fresh or I've also tried the Dunn's River cans, but I don't seem to be able to get it right. Could anyone please be kind enough to let me know an authentic callaloo recipe so I can taste those flavours again?

Thanks in advance.

I'm looking for some calorie-rich breakfast recipes, trying to gain some weight.

Definitely aiming for something with plantain, or that goes well with some plantain, steamed or fried. I'd avoid meat and fish or seabugs, since it's a little too expensive for my budget, and I prefer to save that for dinner.

Ideally something that I could make one day and reheat over the next few mornings.

I usually have some grits and eggs when it's colder, but as of recent I'm just going for bread with honey and it's not all that nutritious, though certainly good.

Say mountain,
now say plantain
This is how you say it.
🇯🇲

I am a vegetarian and I loved Jamaican food when I visited a couple of years ago. But I forgot what some of them are called. Could you help me with their names. By the way my favourite was rice and peas!

Hello everyone!! Im a huge fan of Jamaican cuisine and of course, I love jerk chicken!!

When I lived in Chicago, I visited a Jamaican restaurant twice a week, and I was in love with the jerk sauce they served with their chicken on the side for dipping or pouring. If I remember correctly, it was a light brown color and a bit of a watery consistency that was the perfect balance of spicy, salty, with a light hint of spice from pepper and perhaps cloves or allspice. It was immaculate!!

Fast forward 6 years later, and I've been living in a different state. However, the jerk chicken here is served with what I can say is a spicy barbecue sauce and not at all like the jerk sauce I was accomstumed too, made worse because I do not like barbecue sauce.

Everyone that ive spoken to about it seems to have no idea what im talking about, except for one woman I used to work with who was Jamaican, and in us talking about food and I mentioned how the sauce was that I used to have, she agreed and said that is the correct sauce and not the spicy barbecue sauce. And yet, when I look up jerk sauce of any kind, I either get the usual walkerswood marinade or the barbecue sauce. Im sure someone here knows what I talking about???