Yield: 12 Ounces INGREDIENTS 15 Hot Peppers (Scotch Bonnet/Habanero) 6 - 7 Chadon Beni/Culantro Leaves 7 Cloves Garlic, peeled 1 Inch Piece of Carrot, peeled ½ Inch Piece of Fresh Ginger, peeled 1 ½ Tsp Salt ½ - ¾ Cup Vinegar Juice of 1 Lime METHOD If your hands are sensitive to pepper/capsicum, put on a pair of gloves for preparation. Remove stems from peppers by gently twisting and turning them out and discarding. Wash peppers under running water as well as the chadon beni.

Yield - 28 oz INGREDIENTS 2 Tbsp of Vegetable Oil ¼ Cup Minced Onions 2 Cloves of Garlic (minced) 4 oz Angostura 1919 Dark Rum 8 oz Guava Jam 16 oz Smoky BBQ Sauce 1 Tsp Cumin Powder 1 Tsp Paprika Powder 1 Tsp Chili Powder 8 Dashes of ANGOSTURA® orange bitters 4 Dashes of ANGOSTURA® aromatic bitters 1 ¼ Tsp Salt ¾ Tsp Black Pepper METHOD Place a medium sauce pan over high heat and add the vegetable oil. When heated, add the onion and garlic and sauté for 3 minutes.

KING FISH INGREDIENTS King Fish - 2 fillets Lime Juice/Vinegar - 2 tbsp Salt - 2 tsp Black Pepper - 1 tsp Green Seasoning - 1/4 cup Mustard - 1 tbsp Flour - 1/2 cup Oil for frying - 2 cups METHOD Wash fish in water and lime juice. Drain and pat dry. Place fish in a bowl and add salt, pepper, green seasoning and mustard. Massage seasonings into fish. Cover and let marinate for 2-4 hours. Pour oil into frying pan. Once oil reaches a temperature of 350°F, bread fish in f

YIELD - 3 (10 oz) Bottles *FC - Finely Chopped INGREDIENTS Carrots - 3 cups diced Bodi - 2 cups diced Sweet Peppers - 3 cups diced Pimento - 6 (seeded & FC) Garlic - 14 cloves FC Onion - 1/2 cup FC Granulated Sugar - 1/2 cup Turmeric - 2 tbsp White Vinegar - 3 cups Mustard - 2 1/2 tbsp Cinnamon - 1 1/2 tsp Fresh Ginger - 1 1/2 tbsp (grated) Cornstarch - 2 1/2 tbsp METHOD Soak carrots, bodi, sweet pepper, pimento, garlic and onion in brine (2 tbsp of salt & enough water to cov

*FC - Finely Chopped TAMARIND SAUCE INGREDIENTS Tamarind Pulp - 8 oz Water - 2 Cups Brown Sugar - 3 Tbsp Garlic - 3 cloves (FC) Scotch Bonnet Pepper - To Taste (FC) Chadon Beni - 6 Leaves Salt - To Taste METHOD Separate the tamarind pulp from the seed in 1/2 cup of water. Add tamarind mixture to a sauce pot over low to medium heat. Add sugar, garlic, pepper, chadon beni, salt and remaining water. Bring to a slow boil and let cook for 15 minutes. Taste for salt and tartness. A