Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
The combination of oregano and garlic imparts an Italian flavor to this vinegar, which we keep on the mild side so that the heat doesn’t mask the flavor of the garlic.
This condiment can be used for a stew of poultry or pork meat.
This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana.
This dark red salsa must have been invented for Carnitas. Even though is made with Tomatillos, the dark red result is due to the smoked chiles in it. It goes well also with all types of food.
This red chile sauce is a great foundation for some killer Southwestern grub.
During the early morning hours this summer and early fall, when some college presidents were just waking up or maybe checking their first emails of a busy day, Dr. Ali Houshmand was picking his peppers…