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Recipes

Marinade: Spicy Lamb
Serves 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 4 lamb leg chops or 2 pieces rump steak
  2. 1 tablespoon oil
  3. 1/3 cup lemon juice
  4. 1/4 cup fresh mint, chopped
  5. 1 tablespoon ground coriander
  6. 2 teaspoons cumin
  7. 2 teaspoons garam masala
  8. 1 teaspoon Caribbean Heat Pepper sauce
Instructions
  1. Combine all ingredients (if not using right away, be sure to chill).
  2. Note: You can adjust many of the ingredients to taste, i.e. more or less garlic (always more for me), more or less pepper sauce, onion etc.
  3. I like to mix the marinade in a large plastic freezer bag and then I add lamb (the bag method works best with boneless lamb).
  4. I let the lamb marinade (the longer the better) turning the bag over several times.
  5. And to me, lamb should never be cooked more than medium, I personally am a rare to mid-rare person but for best flavor they should never be cooked more than medium.
  6. Lastly, once I remove the lamb and simmer the remaining marinade and serve it separately as a sauce.
Caribbean Hot Sauce http://caribbeanhotsauce.com/

Marinade: Spicy Caribbean Shrimp
Yields 4
Add some tropics to your next seafood experience.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/2 cup olive oil
  2. 1/4 cup vinegar
  3. 3 garlic cloves, crushed
  4. 1 tablespoon onion powder
  5. 1 teaspoon oregano, hand crushed
  6. 1 teaspoon thyme
  7. 2 teaspoons seasoning salt
  8. 1 tablespoon Caribbean Heat Pepper sauce
  9. 2 teaspoons paprika
  10. 1 teaspoon black pepper
  11. 1/2 tablespoon horseradish
  12. 1/4-1/2 cup lime or lemon juice (optional last hour)
Instructions
  1. Put the shrimp in a food storage bag or plastic container. Combine all of the ingredients except the lime (or lemon) juice, add shrimp and refrigerate for 2 hours.
  2. 1/2 hours before grilling add the lime (or lemon) juice and combine well.
  3. Grill over direct heat until done as desired, about 5 minutes on each side for medium-rare.
Caribbean Hot Sauce http://caribbeanhotsauce.com/

Marinade: Spicy Steak Pt II
Here's a great recipe for that next time you're grilling outside.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 teaspoon Caribbean Heat Pepper sauce
  2. 1/2 red onion, thinly sliced
  3. 1 (10 ounce) can canned mushroom slices
  4. 1/2 cup brown sugar, packed
  5. 4 -6 garlic cloves, minced
  6. 2 tablespoons ketchup
  7. 1/4 teaspoon salt
  8. 1/2 teaspoon ground black pepper
  9. 1 tablespoon crushed red pepper flakes
  10. 1/4 cup Worcestershire sauce
  11. 1/4 cup red wine vinegar or 1/4 cup balsamic vinegar
  12. 1 tablespoon horseradish
Instructions
  1. Combine all ingredients (if not using right away, be sure to chill).
  2. Note: You can adjust many of the ingredients to taste, i.e. more or less garlic (always more for me), more or less pepper sauce, onion etc.
  3. I like to mix the marinade in a large plastic freezer bag and then I add 4 boneless NY Strips (the bag method works best with boneless steaks).
  4. I let the steaks marinade (the longer the better) turning the bag over several times.
  5. And to me, steaks should never be cooked more than medium, I personally am a rare to mid-rare person but for best flavor they should never be cooked more than medium.
  6. Lastly, once I remove the steaks I simmer the remaining marinade and serve it separately as a steak sauce.
Caribbean Hot Sauce http://caribbeanhotsauce.com/

Marinade: Spicy Steak Pt I
Serves 4
This marinade boosts flavor to an all time high for those expensive steaks.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 1/2 to 2 pounds steak of your choice
  2. 1/3 cup vegetable oil
  3. 1/2 cup water
  4. 3 tablespoons fresh lime juice
  5. 1 teaspoons Caribbean Heat pepper sauce-more for heat
  6. 3 cloves garlic, crushed
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon ground black pepper
  9. 1/3 cup Worcestershire sauce
Instructions
  1. Put the steak in a food storage bag or plastic container. Combine the oil, water, lime juice, Pepper Sauce, garlic, salt, peppers and Worcestershire sauce. Pour the mixture over the steak and refrigerate for 2 hours.
  2. Grill over direct heat until done as desired, about 5 minutes on each side for medium-rare.
Caribbean Hot Sauce http://caribbeanhotsauce.com/

Deviled Eggs Be-Deviled
Yields 24
These eggs come with bacon and a lovely back-burn.
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Ingredients
  1. 3 tablespoons yellow mustard (eyeball it)
  2. 2 teaspoons (about a small palmful) smoked paprika, plus additional for garnish
  3. 6 pieces thick-cut bacon
  4. 12 eggs (save the carton they came in!)
  5. 2 tablespoons spicey pickle relish (eyeball it)
  6. 3 tablespoons grated onion (about 1/2 small onion)
  7. A few dashes Caribbean Hot Sauce (add more if you like it spicy!)
  8. 2 tablespoons mayonnaise (eyeball it)
  9. Salt and freshly ground black pepper
Instructions
  1. Put the eggs in a saucepan, fill it halfway with cold water and set over high heat.
  2. When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on a work surface to crack the shell and carefully peel off the eggshells.
  3. While the eggs are cooking, place a medium-size skillet over medium heat. Cook the bacon in the pan until crispy and golden brown, 3-4 minutes per side. Remove the bacon to a paper towel-lined plate. Once cool, chop into small pieces and reserve.
  4. Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the pointed end so the egg is able to sit upright without rolling over.
  5. Once all the eggs have been cut, scoop out the yolks into a medium-size mixing bowl. Place the egg white shells back into the egg container for easy transport and filling, making sure the holes are pointing up so you can fill them with the delicious bacon-y mixture.
Notes
  1. Stale eggs are easier to peel than fresh eggs. I will buy my eggs a week in advance before the event and then boil and peel.
Adapted from Rachel Ray Show
Adapted from Rachel Ray Show
Caribbean Hot Sauce http://caribbeanhotsauce.com/

Guyanese Cook-Up
Serves 6
This all-in-one dish covers all the bases in savory and delicious.
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
Ingredients
  1. 1 can black eyed peas and 1 can chick peas
  2. 3 lbs chicken, cut up
  3. 1 lb corned beef brisket, cut into bite sized pieces(you can use regular beef or may also subsitute with tofu, sardines, or shrimp)
  4. 1 medium onion, chopped
  5. 2 cloves garlic, minced
  6. 4 Tbsp Caribbean Hot Sauce (or to taste)
  7. 3 scallion, finely chopped
  8. about 10 sprigs thyme
  9. 1 13 oz can coconut milk
  10. 1 tbsp vegetable oil
  11. 2 cups rice
  12. 3 cups water
Instructions
  1. Season chicken in a mixture of onion, scallion, garlic, wiri wiri or scotch bonnet pepper and salt that is finely chopped in a food processor or blender. There are no exact measurements, you can use as little or as much of each ingredient according to your taste.
  2. Place beef brisket in pot with 3 cups water cook for about 30 mins. In a separate pot over a medium fire, add 1 tablespoon of vegetable oil. Add chicken, black eyed peas, onion, garlic and thyme. If you chose to use any type of pepper, now is the time to add it. Cook chicken for 10 minutes. Add coconut milk to chicken and cook for an additional 5 mins. Add beef and 2 cups of the liquid that the beef was cooked in to the pot with the chicken. Bring to a boil, add 2 cups rice and scallion. Stir pot thoroughly, cover pot. On a low fire, cook for 25 to 30 mins. The rice should be tender and all of the liquid should be absorbed. If rice is not tender and all of the liquid is gone, add water, a little at a time and continue to cook until rice is tender.
Caribbean Hot Sauce http://caribbeanhotsauce.com/

Caribbean Potato Curry
Serves 4
It's an excellent dish as a side or an entree!
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Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 teaspoon ground cumin
  2. 1/2 teaspoon ground turmeric
  3. 1/2 teaspoon curry powder
  4. 1/2 teaspoon ground allspice
  5. 1/4 cup olive oil
  6. 1 tablespoon grated fresh ginger root
  7. 1 small onion, chopped
  8. 4 cloves garlic, minced
  9. 2 potatoes, cut into small cubes
  10. 1/2 cup chopped red bell pepper
  11. 1/2 cup chopped broccoli
  12. 1 cup chopped bok choy
  13. 1 plantains, peeled and broken into chunks
  14. 4 Tbsp Caribbean Hot Sauce (or to taste)
  15. 1 cup water, or as needed
  16. salt to taste
Instructions
  1. Mix cumin, turmeric, allspice, and curry powder together in a small bowl.
  2. Heat olive oil in a skillet over medium-low heat. Cook and stir ginger and cumin mixture in the hot oil until fragrant, about 5 minutes. Stir onion and garlic into the ginger mixture; cook and stir until the onion is hot, 1 to 2 minutes. potatoes; cook and stir 1 to 2 minutes. Mix red bell pepper, broccoli, bok choy, and plantains into the the potato mixture. Pour enough water into the skillet to reach about half-full.
  3. Cover skillet and cook the mixture at a simmer until the potatoes are tender, 20 to 25 minutes. Season with salt.
Notes
  1. As a vegetarian dish, you always have the option to add fish, tofu, chicken or goat!
Caribbean Hot Sauce http://caribbeanhotsauce.com/

Guyanese Duck Curry
Serves 6
This is a delicious dish for that Sunday dinner
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Prep Time
35 min
Cook Time
1 hr
Total Time
1 hr 45 min
Prep Time
35 min
Cook Time
1 hr
Total Time
1 hr 45 min
Ingredients
  1. 6-7 lbs of Duck (trimmed and cut into 1-2 inch pieces)
  2. 1 lime or lemon
  3. 1 medium tomato – sliced
  4. 1 onion – sliced
  5. 1 hot pepper (wiri wiri or scotch bonnet) – sliced
  6. 1/2 teaspoon ground geera (cumin)
  7. 1/2 cup cilantro
  8. 2-3 tablespoon curry powder (depends how strong you like your curry)
  9. 3 tablespoon oil
  10. 1/4 onion (sliced thin)
  11. 1/4 cup water
  12. 1/2 teaspoon amchar masala
  13. 3/4 tablespoon salt
  14. 1 tablespoon green seasoning mix
  15. 4 cloves garlic – crushed
  16. 4 Tbsp Caribbean Hot Sauce (more to taste)
  17. dash black pepper
  18. 2 cups water
Instructions
  1. Season the meat with everything in the ingredients list mentioned above, except the 2 cups of water. For best results marinate this overnight in the fridge.
  2. In a heavy pot heat the oil on high heat. Then add curry powder to a small bowl and add a 1/4 cup of water to make a runny paste. Add the 1/4 sliced onion to hot oil and stir followed by the curry paste mixture. Turn down the heat and allow this to cook for about 5 minutes or so, or until it comes to a thick paste and starts sticking to the bottom of the pot. Turn the heat back up to a medium/high and start adding the seasoned duck to the pot. Be sure to stir around so everything gets incorporated with the curry. Bring to a boil, turn down the heat to med. low and simmer, cover and allow to cook for about 35 minutes.
  3. After the 35 minutes has passed, turn up the heat again. Stir often to avoid burning/sticking. When all the liquid is gone, add the 2 cups of water and bring back up to a boil.. Turn down to med. low simmer and cover. Allow this to cook for another 35 minutes until the meat is tender. The sauce should be thick by now as well.
Caribbean Hot Sauce http://caribbeanhotsauce.com/

Guyanese Pepperpot
Serves 6
A Guyanese comfort food this will warm your bones on those chilly evenings.
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Prep Time
45 min
Cook Time
2 hr
Prep Time
45 min
Cook Time
2 hr
Ingredients
  1. 2 lbs stewing steak or brisket
  2. 2 cow's heels (optional: it will make it gooey)
  3. 2 lbs ox tail
  4. 1 cup cassareep (If you're not in Guyana you prob won't find this, so just subsitute with molasis)
  5. 2 red hot pepper (For best flavor use Wiri Wiri or Scotch Bonnet)
  6. 1 in x 1 in stick cinnamon
  7. 3 heads clove
  8. 2 oz. sugar
  9. Salt to taste
  10. 2 stalks basil
  11. 1 bunch fine thyme
  12. 1 large chopped onion
  13. 3 cloves chopped garlic
  14. 1/4 c Caribbean Hot Sauce
Instructions
  1. Clean the meat thoroughly.
  2. Put the heel in covered pan with water to boil.
  3. Skim.
  4. When half tender add other meat and hot water to cover cook in hig for 15 minutes.
  5. Add all other ingredients and simmer until meat is tender. Add remaining ingredients.
  6. Adjust flavor with salt and sugar
  7. Simmer gently for about one hour until meats are tender and sauce is relatively thick
Caribbean Hot Sauce http://caribbeanhotsauce.com/

Cucumber Salad
Serves 2
Creamy and spicy - a great addition to any meal
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1/8 cup white vinagar
  2. 1 teaspoon of salt
  3. 1 Tablespoon of Caribbean Hot Sauce sauce
  4. 1 large sliced or diced cucumber
Instructions
  1. Place cut cucumbers in a bowl,
  2. Spoon pepper sauce on top add Salt
  3. pour a little vinegar and mix and serve
Caribbean Hot Sauce http://caribbeanhotsauce.com/
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