Walkerswood Jamaican Jerk Seasoning

Walkerswood Jamaican Jerk Seasoning
This jerk seasoning is a thick paste that you rub on chicken, pork, shrimp, fish or veggies. It’s best used as a marinade.

As I tasted it from the jar, it’s quite salty, but I’m hoping that subsides after marinating overnight, and after cooking. My initial reaction is that the flavor is not as good as Pick-a-Peppa’s Jerk Seasoning, but I could judge further after actually cooking with it.

Ingredients:

Scallions, Scotch Bonnet Peppers, Salt,

Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar, Thyme

We have some chicken legs and thighs marinating right now, and I’ll post more after we grill them up!

Update:

The chicken breasts grilled up nice and crispy and browned on the outside, and was tender and moist inside. Beware! This jerk seasoning is *VERY HOT* because of the Scotch Bonnet Peppers. All said, I still much prefer the Pick-a-Peppa Jerk Seasoning.


Mega’s Smoky Chipotle Salsa

This is my “go to” salsa… smoky, hot and sweet. What’s not to like?

Heat level: med-hot
Mega's Smoky Chipotle Salsa

Ingredients:

1/4 cup plus 1 T extra virgin olive oil
1/2 lrg or 1 med yellow sweet onion, chopped
1 28oz can Muir Glen Organic Fire Roasted Tomatoes (diced or whole)*
1 head roasted garlic**, minced
1/2 cup fresh cilantro, minced
4 chipotles en adobo***, chopped
1/4 cup red wine vinegar
1 T kosher or sea salt
1 t. sugar

  • Saute the onion in the 1T of olive oil until caramelized, about 10 min over med-high heat
  • Place the caramelized onion, roasted garlic, and 1/2 of the can of tomatoes in a food processor and pulse briefly to blend
  • Add the chipotles and half of the chopped cilantro and pulse briefly again
  • Empty processor into large bowl – fold in remaining tomatoes, 1/4c olive oil, vinegar, salt and sugar
  • Finally, fold in remaining chopped cilantro
  • Cover and let “marry” in fridge for at least 1 hour
  • Yield – about 5 cups

(In the end, I like to add 2 or 3 roma tomatoes, coarsely chopped for bulk, as well as 1/2 onion chopped)

* if using whole tomatoes, coarsely crush by hand – alternately you can blister 2lbs roma tomatoes over fire/torch and chop, skins and all
** roasted garlic – cut top off one head garlic, exposing cloves, place in oven safe dish, drizzle w/ olive oil, and roast covered with foil about 30-40min @ 350 degrees
*** I like to include alot of the adobo sauce that the chipotles are packed in – the more you add, the more heat you get. adjust to taste

Final thoughts: Go easy on the olive oil, as too much will make the salsa soupy.

Pickapeppa Hot Red Pepper Sauce

Pickapeppa Hot Sauce

Probably my favorite imported hot sauce. Made in Jamaica, it contains cane vinegar, which gives it a sweetness along with some pretty searing heat.

From the label:

The Pickapeppa Company Ltd was established in 1921. Over the years it has won a number of awards both nationally and internationally to attest to its high quality and consistency of flavor. Pickapeppa products are aged in oak barrels for a minimum of one year. They contain only the finest tropical fruit and spices from all over the world.

Ingredents: hot peppers, cane vinegar, sugar, salt, and spices

The Pickapeppa Co. Ltd, Shooters Hill, Jamaica

Lingham’s Hot Sauce With Ginger and Garlic

Lingham's Hot Sauce

We stopped at Willey’s near Odessa Delaware and picked up a few bottles of Lingham’s Hot Sauce With Ginger & Garlic. My wife loves this stuff. It’s awesome with egg rolls, or anytime you want heat with ginger and garlic.

Ingredients: Ginger, garlic, red chillies [sic], sugar, vinegar and salt.
No refrigeration needed.

Manufactured in Malaysia and imported thru Canada, it’s a long ride to our house!

Hello World!

Off we go… Hot Sauce Daily begins blogging.

Stay tuned for more heat!

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