Black beans and cream cheese make sweet love in your mouth in this recipe from Byron Bay Chilli Co. It’s a great alternative for vegetarians with the company’s BBCC Salsa Picante taking center stage.
Jalapeno, habanero and Scotch Bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too.
The flavor of this Curried Coconut Rice Salad by Byron Bay Chilli Co improves with age. Try to prepare it 24 hours in advance. Slice fruit and arrange salad just before serving. Add cubed chicken or small cooked prawns.
Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
This spicy crab stir fry combination comes from an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception.
Byron Bay Chilli Co makes this colorful take on the Aztec Calendar salad and if you’ve never made one, you should. There are all kinds of variants you can conjure up with a little additional creativity.
This Cajun-based recipe is actually cooked, not barbecue shrimp. Using the barbecue sauce as a condiment reduces the need for a number of ingredients.