Island legend holds that the name of this sauce is a corruption of “Limes Ashore!”, the phrase called out by British sailors who found limes growing on the Virgin Islands. The limes, originally planted by the Spanish, would save them from scurvy. I guess that the bird peppers would save them from bland food. Add this sauce to seafood chowders or grilled fish. Note: This recipes requires advance preparation.
Island legend holds that the name of this sauce is a corruption of "Limes Ashore!", the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.
"Do not let the pleasant taste fool you," warns Anne Marie, "it carries the kick of a mule!" She continues, "In case you drink up your supply and in your liquorized state find that you are having difficulty with the formula, this clever little rhyme will help you:
The most basic brine consists of water and kosher salt, but because the salt solution is absorbed into the fish, it can also be used to carry other flavors with it to enhance the smoked fish. This recipe works well for any fish fillet or whole fish that will be hot-smoked.
These spicy kebabs can be found on the island of St. Croix, as well as many other islands, where fruits abound. Because of the abundance of tropical fruits, the combination of meat and fruit is not that unusual, especially with the addition of a Caribbean habanero hot sauce or the peppers themselves. Serve the kebabs with a rice dish and a cool-down salad. Note: This recipe requires advance preparation. From the article Mango Madness!
This recipe is quite popular in the Grenadines, where the population does not consider it particularly hot. But I say it creates enough heat to melt the polar icecap! Most people would use a maximum of 2 habaneros, so make adjustments according to your palate.
The technique of soaking a food in a liquid to flavor it—or in the case of meats, to tenderize the cut—was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.