Captain Jacks Caribbean Pepper Sauces are a family tradition created in Trinidad and handed down through the generations. It is made of the freshest ingredients, no dehydrated vegetables or preservatives. You can actually taste the chili peppers, onion, garlic and other flavors while enjoying a nice spicy heat. Captain Jacks is great on beef, chicken, rice and vegetables. Add it to your favorite marinades or by itself. Add it to any salsa to kick it up a notch or just by itself with chips or crackers. I am sure that you to will enjoy this authentic taste of the Caribbean just like captain jack did and never leave. Welcome aboard!
Ingredients: Fresh Chili Peppers, Onions, Vinegar, Garlic, Salt, Filtered Water and Other Spices.
Okay, admittedly, this sauce has been sitting on my desk for a while now – staring at me and begging me to find a way to use it. When I first saw it and read the name (plus looked at what was in the jar) I was a bit dubious as to what I could concoct that would make this sauce shine. I think it was the Caribbean in the name that caused me to take pause – after all, what do I know about Caribbean food? (hint: nada)
But I took some time to think about it and exchanged a few emails with the creator of the sauce and finally decided to just crack the jar open and let it rip. And boy oh boy – when I opened the lid, just I get a major hit of garlic. My olfactory senses were overloaded with garlic and then the vinegar and peppers hit me with the follow up punch. I immediately wondered why I didn’t open this sooner – after all, I love garlic.
After a few spoonfuls
Once the jar was finally opened and I wiped the drool off my chin, I took a spoon and dived right into the jar. As expected, garlic is the first thing I tasted, followed by a fairly complex blend of vinegar and peppers. The other spices and the heat of the peppers blend nicely to create a pleasantly warm sensation in my mouth. The garlic and spices stick around after the heat fades and they leave you with a nice tingle that does cause a little bit of drooling (not to mention some fierce garlic breath) – which just makes me want to eat more.
After 2 spoonfuls, I made myself stop and actually use the sauce to cook with. It was early on a Saturday morning, so I created a hodge podge of leftovers for breakfast. I added Captain Jack’s Caribbean Pepper Sauce to my skillet with yellow rice, black beans and a little chicken and let all of the flavors cook for a few minutes.
I spooned the skillet mixture over toasted English muffins and topped it all off with a fried egg (as I said, hodge podge) and breakfast was served. Was this the most genius way to try Capt. Jack’s Pepper Sauce? Not at all. But it does speak to the fact that you shouldn’t let the name of a sauce influence how you use it or when you try it. Had I known that Capt. Jack’s Caribbean Pepper Sauce was going to be so tasty and so versatile, I would have tried it ages ago. Now that I’ve finally tried it, I’ve finished one jar and am eyeing the 2nd one already. Not a standard hot sauce, this is what I’d call a chili pepper tapenade. I’d highly recommend trying this sauce out on some chicken on the grill, mixed into a potato salad or served straight. Add Capt. Jack’s Caribbean Pepper Sauce to your fridge and you’ll have a flavorful kitchen ally at your disposal.
Captain Jack’s
Sales@captjackspeppers.com
(954) 464-0174
Suggested Recipe
Ingredients:
2 cups Rice
2 lbs chicken or beef (seasoned), cut up small
2 tablespoons vegetable oil or margarine
1 tablespoon soy sauce
Salt and pepper to taste
4 1/2 cups water
1 tablespoon of sugar or 1 tablespoon caramel browning
1/4 cup minced onions
(pigeon peas optional)
1 clove garlic (finely chopped)
1/4 cup celery stalks
1/4 cup chopped tomatoes
1 hot pepper (green)Method:
Heat oil – Add sugar, and heat until black, (or use caramel browning).
Add seasoned chicken.
Stir and cook for 10 minutes in covered saucepan over low heat.
Add onions, celery, finely chopped garlic, tomatoes (pigeon peas) and rice.
Stir.
Add water, soy sauce and hot pepper (whole). Bring to a boil.
Covered saucepan for leave to cook, about forty minutes.
Serve with chutney, pepper sauce and other condiments.