Melinda’s® is famous for for its all-natural balance of heat and flavor. Our Scotch Bonnet pepper sauce blends this bold chili with fresh carrots, papaya, passion fruit, and other natural ingredients for a truly fiery, fruity experience — a complex West Indies taste that enhances the flavor of your foods without drowning out the original flavor.
Melinda’s® Original Habanero Pepper Sauces are Naturally Hot:
•All Natural with Fresh Ingredients
•No Artificial Preservatives or Colors
5 FL OZ. (148 ML)
Fish Tea (Caribbean Bouillabaisse)
Jamaican Flank Steak
Jamaican Jerk Chicken
Jamaican Jerk Pork Chops
Choice Scotch Bonnet πeppers, Fresh Carrots, Papayas, Salt, Lime Juice, Acetic Acid, Onion, Passion Fruit Juice, Citric Acid, Garlic, Xanthan Gum
Serving size: 5g, Servings: 28, Amount per serving: Calories 0, Total Fat 0g (0% DV), Sodium 115mg (4% DV), Total carb 0g (0% DV), Sugars 0g, Protein 0g, Vitamin A (4% DV), Vitamin C (6% DV).
Percent Daily Value (DV) are based on 2000 calorie diet.
4 tablespoons butter
1 medium onion, small dice
4 scallions, sliced; separate green and white
6 garlic cloves, crushed
4 sprigs thyme
2 bay leaves
6 to 8 cups fish stock, recipe follows
2 large Yukon gold potatoes, peeled and large-diced
1 1/2 cups butternut squash, large dice
1 chayote, diced
1 cup Scotch Bonnet Sauce
2 (1-inch thick) tile fish steaks
3 (pound) black sea bass, filleted and cut into 2-inch pieces, save bones
3 (1 pound) red snappers, filleted and cut into 2-inch pieces, save bones
1 pound sweet water prawns, with heads
Salt and fresh ground pepper
1/4 cup cilantro, chopped
In a large braiser over medium heat melt butter; add onions, garlic, scallion whites, thyme, and bay leaves. Allow to sweat for 5 minutes then add fish stock, raise heat and bring to a simmer. Add potatoes, squash, chayote, Scotch Bonnet sauce, and a little salt. When potatoes are tender, begin layering fish, start with tile, then bass, snapper, and shrimp then adjust with salt and pepper. Simmer fish until firm and flakes to the touch, about 10 to15 minutes. Sprinkle scallion greens and cilantro over top and serve.
1 onion, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces (cored and seeded)
1 red bell pepper, cut into 1 inch pieces (cored and seeded)
1 bunch cilantro or flat leaf parsley
½ cup Scotch Bonnet Pepper Sauce
6 cloves garlic
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 lb flank steak, scored on both sides
1. For the sofrito: puree onion, bell peppers, cilantro, Scotch Bonnet and garlic in a food processor; add olive oil, salt and pepper.
2. Spread 1 cup of the sofrito over the flank steak, working it into the scored crevices of the meat with your fingers; allow the meat to marinate for at least 30 minutes but 2-3 hours is best.
3. Prepare grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare.
4. Let stand 5 minutes then slice.
5. Refrigerate or freeze the rest of the sofrito to use in another dish- it goes really well with sauteed chicken.
6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
1 ½ cup Scotch Bonnet Sauce
1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and Scotch Bonnet Sauce until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
3/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon canola oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground black pepper
1/2 teaspoon dried thyme, crushed
1/4 teaspoon Scotch Bonnet Sauce, or to taste
6 lean pork chops, 1/2 inch thick
1. Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and Scotch Bonnet Sauce in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
2. Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
3. Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
4. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.