Sindysrecipes

Best Chocolate Chip Cookies

2014-03-30T13:31:00.001-07:00

Ingredients:
1 Cup Granulated Sugar
3/4 Cup Brown Sugar
1 teaspoon Vanilla
2 Eggs
2 1/4 Cups Flour
1 teaspoon Basking Soda
1/2 teaspoon Salt
2 Cups Chocolate Chips

Directions:

HEAT oven to 375 degrees

Beat butter, granulated sugar, brown sugar and vanilla in large bowl until creamy.
Add eggs, beat well.
In separate bowl mix together flour, baking soda and salt.
Gradually add to butter mixture.
Add chocolate chips and/or nuts.

Bake at 375 degrees for 9 minutes.

Fantastic Peanut Butter Cookies

2014-03-16T09:24:00.003-07:00

Ingredients
2 Cups Peanut Butter, prefer Natural brands
1 Cup Granulated Sugar
2 Eggs
2 Teaspoons Baking Soda
1 Pinch Salt
1 Teaspoon Salt
1 1/2 Teaspoon Flour

Directions:
Mix all ingredients except peanut butter in a small bowl. MIX WELL
Add mixed ingredients to peanut butter.

Drop by rounded teaspoons onto greased or sprayed cookie sheet.

Bake at 350 degrees for 9-10 minutes.

Spicy Crispy Potato Wedges

2014-03-16T09:10:00.000-07:00

Ingredients:

2 medium potatoes peeled and cut
into wedges
1 tablespoon melted butter
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
1/8 teaspoon garlic powder
1/8 teaspoon Paprika spicy
1 cup breadcrumbs
3/4 cup shaved Parmesan cheese

Directions

Turn oven on to 450 degrees F; grease pan. Slice the potatoes in half lengthwise on a cutting board.
Cut each lengthwise half into 4 pieces to make a total of 8 wedges for each potato or 16 total.
Put the wedges in the pan and spread them to make a single layer.
Brush the melted butter over the potatoes.
Combine the 4 seasonings in a small dish and mix well.
Sprinkle mixture over the potatoes. (Be generous)
Put the crumbs and shaved Parmesan cheese into a plastic bag and coat each potato with the crumb mixture. Please they are well covered with bread and cheese
Bake on center rack for 30 minutes.
Place the potatoes on a cooking sheet in a single layer.
Take them out after 30 minutes and turn over the potatoes.
In this step if you want you can re- brush the potatoes with butter
Bake for 10 more minutes or until crispy and golden brown.

Kahlua

2013-12-18T11:11:00.000-08:00

5th of Vodka
4 Cups Water
4 Cups Sugar
Large Vanilla Bean
3/4 cup Instant Coffee, NOT FREEZE DRIED

Combine in a glass container and put in a dark place for 6 weeks.

OR

4 c. sugar
2 oz. instant coffee
4 c. boiling water
1 qt. 100 proof vodka
2 vanilla beans

Add 3 cups water to 4 cups sugar. Boil 20 minutes and cool. Mix in a separate bowl or pan, 2 ounces instant coffee and 1 cup boiling water. Let cool. Mix together both mixtures and add 1 quart 100 proof vodka and 2 vanilla beans. Age 3 to 4 weeks.Makes 2 quarts Kahlua.

Larkin Candy Cane Sugar Cookies

2013-12-18T10:53:00.001-08:00

1 cup Soft Butter
1 1/2 cup Confectioner Sugar
1/2 tsp Almond Extract
1 tsp Vanilla
1 1/2 Cups Four
1 tsp Baking Soda
1 tsp Cream of Tartar
Red Food Coloring

Directions
Combine butter and confectioner sugar in a bowl and set a side.

Combine almond extract, egg and vanilla, still well and add to dry mixture. Blend in well.

Add Flour, baking soda, cream of tartar in bowl, mix well then add to wet mixture.

Divide mixture in 1/2. Add red food coloring to half.

Chill for at least 1 hour.

Roll small logs of each color and wrap together to look like candy canes.

Bake at 375 degrees for 7-8 minutes.

Rice and Beans

2013-11-10T16:11:00.002-08:00

Rice and peas recipe

Ingredients

3 cups of rice
1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
3 Scallion (spring onions may be used as a substitute)
1 tin (or one cup) of coconut milk
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

Cooking

If you are using fresh peas then wash these

Pour on three cups of water and leave to soak overnight (nb - there is no need to do this if you are using tinned peas)

Crush the garlic and add to seven cups of boiling water

If you are using fresh peas add them now and boil for 45 minutes.

You can test to see if the peas are cooked by crushing them against the lid of the pot.

(If they crush easily, you are ready to move on to the next step)

NB - If you are using tinned peas jest add them to the pot and move straight on to the next step.

Add your coconut milk, rice, salt, black pepper and thyme to the mix.

Crush the scallion (do not chop) and add this.

Also add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.

The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).

The Rice and Peas is now ready to serve!

Jamaican Beef Patties

2013-07-22T10:05:00.001-07:00

Beef patties recipe

Ingredients - pastry

1lb flour
1/2 cup ice cold water
1/2 cup melted butter
1/2 cup shortening
1 tsp salt
1 Teaspoon of baking powder
1 Teaspoon of curry powder medium hot
1 Teaspoon on turmeric or 1 drop of annotto

YOU CAN ALSO USE PRE MADE PASTY FROM THE STORE

Ingredients - filling

1lb ground beef
1 medium onion
4 scallion (or 1 more medium onion)
2 stalks fresh thyme or 2 tsps ground thyme
1/2 cup breadcrumbs
1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
2 cloves garlic
1 cup water
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp sugar
1 teaspoon nutmeg

Preparation - pastry

Sieve flour

Stir in baking powder, curry powder, salt and turmeric

Work the butter and shortening in with fingertips until mixture resembles breadcrumbs

Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)

Roll the dough in to a ball
Wrap in cling film and place in the fridge for 1 hour

Preparation - filling

Cut onion + scallion in to fine pieces

Fry gently - so they do not quite get time to brown

Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg

Fry until mixture is fairly dry, drain off excess fat if necessary

Add water and breadcrumbs, cook until the mixture has a thick, saucy texture

Combining the pastry and filling

Roll the pastry on a floured board until it is about 1/8 of an inch thick

Cut as many circles (about the size of a saucer) out of the dough as you can.

Place 1 tablespoon of the filling on one side of each pastry circle

Moisten the edges of each patty with water and fold pastry over to make a crescent shape
Seal the edge of each patty by crimping with a fork

Cooking

Preheat oven to 375 deg f, 200 C or gas mark 6
Place patties on aluminium foil
Cook for 35 minutes (or until golden brown)

Serving

Serve patties hot or cold. Either on their own or wrapped in coco-bread.

Crock Pot Beef Tamale Casserole

2013-07-08T06:05:00.004-07:00

Ingredients :

1 pound lean ground beef

1 medium (1/2 cup) onion, chopped

1 (4-ounce) can chopped mild green chiles

1 (11-ounce) can Mexican-style corn, drained*

1 (10-ounce) can mild enchilada sauce

9 (6-inch) corn tortillas

6 (3/4-ounce) slices Land O Lakes® Deli White American

Topping

Sour cream, if desired

Sliced green onion, if desired

Salsa, if desired

Tortilla Chips

Directions:

Spray 4-quart slow cooker with no-stick cooking spray; set aside.

Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce.

Place 3 tortillas in bottom of slow cooker; top with 1 1/3 cups meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.

Cover; cook on Low heat setting 3-4 hours or High heat setting 2-3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.

Dollop each serving with sour cream; top with sliced green onion, salsa and tortilla chips, if desired.

*Substitute 1 3/4 cups frozen corn.

Easy Crockpot Mongolian Beef

2013-01-20T11:11:00.002-08:00

Ingredients

1 lb. stew meat
2 tsp. olive oil
1 onion, thickly sliced
1 tbsp. minced garlic
1/2 cup soy sauce (I used wheat free tamari)
1/2 cup water
1/2 cup brown sugar
1/2 tsp. fresh minced ginger
1/2 cup hoisin sauce (I used The Wizard's brand gf)

Instructions

Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!

Chicken & White Bean Soup - Crock Pot

2013-01-20T11:05:00.001-08:00

2 T olive oil
1/2 cup diced onion
1 package ground chicken
6 cups chicken broth/stock
1/2 t crushed red pepper
2 t ground cumin
2 t basil
1/2 t garlic salt
Salt & pepper to taste
1/2 t chili powder
1 small can chopped green chiles
1/2 cup diced tomato
2 (14 oz) cans Great Northern Beans
2 T cornstarch
Shredded Cheddar cheese

In large soup pot, saute onion in olive oil until translucent. Add ground chicken to pot, break up into small pieces while cooking thoroughly. After chicken is completely cooked add the following: chicken broth/stock, red pepper, cumin, basil, garlic salt, salt & pepper, chili powder, green chiles, tomato & beans. Stir together and simmer 15 minutes or until flavors are well blended. Remove 1/2 cup of liquid in a glass measuring cup, whisk in cornstarch until no clumps are found, add back to soup, stirring until slightly thickened. Ladle into bowls & serve with shredded cheese on top. Serves 8.

Crock Pot Beef Tips with gravy

2013-01-20T11:00:00.001-08:00

Ingredients:

1 1/2 lb. beef tips (or cubed beef stew meat)*

1 package of dry Onion Soup Mix

1 can of Cream of Mushroom soup

1 can of Beef Broth

Directions:

Add beef to slow cooker.

In a bowl, combine dry Onion soup mix, cream of mushroom soup and beef broth.

Stir to combine and pour over beef in slow cooker.

Stir all ingredients together.

Cook on low for at least 6-8 hours.

Give everything a good stir before serving.

Serve on top of mashed potatoes or egg noodles.

Enjoy with your favorite veggies and salad.

Cook’s note: You can use a whole beef roast instead of cubed stew meat.

If you don’t have cream of mushroom soup, you can substitute cream of chicken.

Also, if you are sensitive to salt, I would suggest using a low sodium cream soup as well as a low sodium beef broth

Oven Baked Chicken Fajitas

2013-01-20T10:58:00.002-08:00

Ingredients

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Honey Garlic Chicken - Crock Pot

2013-01-20T10:56:00.000-08:00

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey

The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed or roasted vegetables.

Beyond Easy Pulled Pork - Crock Pot

2013-01-20T10:55:00.000-08:00

4-5 lb pork butt roast

2 yellow onions, sliced

Dry Rub

3 tbsps chili powder

1 tsp coriander

2 tsps cumin

2 tsps onion powder

1 tablespoon dried parsley

¼ teaspoon chipotle powder

2 tsps sea salt

Mix all dry rub ingredients together. Rub the entire roast with the dry rub (you should use it all.) Place a layer of onions on the bottom of your slow cooker. Place the roast on top. Put the rest of the sliced onions on top of the slow cooker. NO LIQUID NECESSARY! Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.

Crock Pot Teriyaki Chicken - Freeze ahead

2013-01-20T10:51:00.002-08:00

Medium bag of Carrots
Red Onion cut into large chunks
2 large cans Pineapple, including juice
4 Garlic Cloves
4 Boneless Chicken Breasts
1 cups Teriyaki sauce + 1/2 cup extra to put in crock pot

Split between 2 freezer ziplock bags, seal, mix, lay flat and freeze.

Directions for cooking:

Add all to crock pot.
Add the 1/2 cup Teriyaki sauce to crock pot.
Cook on low for 6-7 hours.

Serve over cooked white rice.

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

2012-10-12T19:38:00.001-07:00

Yield: 2 to 3 dozen cookies

Prep Time: 10 minutes | Cooling Time: 30 minutes

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

There's just one trick; you have to make sure that the sugar mixture boils hard for at least one minute, otherwise the cookies will be sugary instead of creamy. You can add other ingredients to this basic recipe. Substitute 1 cup of flaked coconut for 1 cup of the oatmeal. Add some chopped peanuts to the recipe for crunch. Or add some milk chocolate chips after the mixture has cooled slightly.

FRY JACKS

2012-08-05T18:16:00.002-07:00

Ingredients:
1lb Flour
1 TBSP Baking Powder
1 TBSP Shortening
1 Cup Water

Instructions:

Put ingredients in a bowl and mix well.
Knead for about 5 minutes until smooth.
Roll into pieces the size of golf balls.
Rest for 1/2 hour.
Roll it out and fry in oil.
Turn over once. When it floats, it finished.
Drain.

Souper-Creamy Souper-Yummy Broccoli Cheese Soup

2012-08-04T20:20:00.003-07:00

1 1/2 lbs Fresh Broccoli (cut into bite sized pieces)
2 Cups Water (can use chicken stock)
1 Teaspoon Salt
1/2 Teaspoon black pepper
3 Tablespoons cornstarch Mixed with 1/2 Cup Cold Water.
1 Pint Half & Half
1 lb Velveeta cheese, Cubed (yes, I know.. its evil, it's processed, it's un-naturally yellow, It has a shelf-life longer than Twinkies, But it works the best)

Steam Broccoli Till Tender-crisp

Place half-and-half and water in a double boiler. (If you don't have a double broiler, you can use a large metal bowl sitting on top of a large pot of simmering water, This stuff burns and sticks very VERY easily... I wouldn't risk cooking it straight in a pot over heat. Been there, burned that!)

Add cheese, salt and pepper.

Heat until cheese is melted.

Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese/broccoli ,mixture in double boiler and heat over simmering water until soup thickens.

Dana's Chicken Pot Pie!

2012-08-04T20:18:00.003-07:00

SERVES 6 -81 cup potato, diced
1 cup chopped onion

1 cup celery, diced
1 cup chopped carrot

1 can corn (or 1 cup frozen or fresh corn)
1 cup green beans large dice

1/2 cup green peas

1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.

Saute veggies in butter for 10 minutes.
Add flour to sauteed mixture, stir well to mix thoroughly

well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture keep stirrin!
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

for freezing

assemble your pot pie

freeze before baking!

To prepare from frozen....

Bake in 350 degree oven for 50 - 55 min, or until crust is browned and the filling is bubbly!

Dana's King Ranch Casserole

2012-08-04T20:17:00.001-07:00

SERVES 6
1 cup onion, diced
1 cup Green Bell pepper diced
1 cup red bell pepper, diced
1 cup celery, diced
1 can cream of celery soup
1 can cream of chicken soup
1 lb cheddar cheese
2 cups cooked chicken
1 can rotel tomatoes with green chilies
1 small can sliced black olives (optional)
1 clove garlic, minced
2 tablespoons chili powder
12 corn tortillas, torn in strips (the Man of my dreams prefers flour tortillas)

**saute onion, bell peppers, garlic and celery until tender-crisp.
**Add soups, tomatoes, chiles, and spices.
**Line bottom of 9x13 pan with tortilla strips
**Spread half of chicken over tortillas and top with sauce, then half of cheese.

Cover with another layer of tortillas, chicken, sauce and cheese. (think lasagna layering!)

Bake at 350 degrees for 30 minutes until bubbly.

I like to serve it with sour cream. & chips. Enjoy!

If frozen, thaw in fridge then cook as directed.

Jerk Baby Back Ribs on the grill/oven

2012-06-21T14:17:00.001-07:00

Ingredients:
For 4 servings
2 lb. Pork back ribs

* 1 onion, finely chopped
* cup finely chopped scallion
* 2 teaspoons fresh thyme leaves
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 teaspoon ground Jamaican pimento (allspice)
* teaspoon ground nutmeg
* teaspoon ground cinnamon
* 1 hot pepper, finely ground
* 1 teaspoon ground black pepper
* 3 tablespoons soy sauce
* 1 tablespoon cooking oil
* 1 tablespoon cider or white vinegar

Directions:

Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining.
The flavor of the jerk marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.
Rub the jerk sauce that you just created over the ribs and let it sit for a couple hrs if you can. It will enhance the flavors of the meat as it gets time to really penetrate the meat.
Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 180°C. (350° F.) for 1 1/2 hours).
Cut into 1- or 2-rib portions to serve.

Chicken Tortilla Soup

2012-06-19T18:14:00.003-07:00

Ingredients

1 onion chopped
3 cloves garlic, minced
1 tablespoon oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can kidney beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Pineapple Upside Down Cake

2011-01-30T19:56:00.001-08:00

Ingredients

1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Crock Pot Chili

2011-01-30T19:55:00.001-08:00

Ingredients

2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
Shredded Cheddar cheese

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Jerk Sauce

2011-01-30T19:54:00.001-08:00

You’ll Need…

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

Basically all you’ll be doing is making a puree with all the ingredients I mentioned above. So you’ll need a blender or food processor.

Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven