Recipes

In addition to being varied in heat and sweetness, these sauces are versatile, as well. Try marinating meat in the sauce of your liking, and then basting it again as you grill. The sauces are delicious on vegetables, too.

Here we’ve brushed our XXXXtra Hot Habernero Sauce onto
corn-on-the-cob as it was grilled and then garnished it with ground black pepper and habernero and jalapeno slices. A very spicy dish,
but extremely tasty, too.

Many products in our line-up are fiery, but if you thought all of our products were eye-wateringly hot, please reconsider. The Caribbean
is filled with so many different flavors and aromas, many of them sweet and rich. And there’s nothing like a sweet dessert utilizing coconut to put the fire out in your mouth.

Coconut milk has many applications, and can be used in any course of your meal. For instance, it’s delicious in soups. Use it in place of dairy milk in your favorite corn chowder recipe. Add a splash (or two
or three) of your favorite Tropical Pepper hot sauce, and you have a slightly zesty, tropical soup.

The sweeter Tropical Pepper products make delicious desserts and sweet treats. Try our coconut milk or cream of coconut in your favorite coconut custard pie recipe. Or use it for rice pudding, along with some nutmeg and cinnamon: a tasty spin on an old favorite.

Krazy Mixed-Up Catfish

4 catfish fillets 1/2 cup of margarine 1/3 cup lemon juice 2 tsps. Jane's Krazy Mixed-Up salt 1 tsp. of Pepper 1/2 cup of diced carrots 1/4 cup of diced celery 1/4 cup of chopped green onions 2 tbs. of snipped fresh parsley 2 thinly sliced lemons

Preheat Oven to 350 F Place the fillets in foil about 4 inches longer than the catfish Melt margarine and add lemon juice, salt, Jane's Crazy Mixed-Up Pepper, carrots, celery, onions, and parsley. Saute all for 3-5 minutes Divide vegetables between fillets and top with lemon slices Fold the foil around the fish so that the juices are held in Bake for 30 minutes