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Vegetable and Fruit Juice
Drink

Vegetable and Fruit Juice

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place carrots into the feeding chute; insert the food pusher and gently guide carrots down the chute. Repeat with strawberries, tomato, bell pepper, apple, lime, and ginger. Turn off the juicer.
  2. 2 Stir juice in the collection container and serve.

By Alice Yuko Shikina

Hot Chocolate - South American Style
Drink

Hot Chocolate - South American Style

4.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a saucepan over low heat, stir together the sugar, cocoa powder and chili powder. Cook and stir for 5 minutes. Add water and bell pepper strips, and mix well. Bring to a simmer, and stir in milk. When the mixture is heated to your liking, remove the pepper strips with a slotted spoon. Add cherry brandy if using, and serve.

By Fawn1N

Chef John's "Sunset" Michelada
Drink American

Chef John's "Sunset" Michelada

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
  2. 2 Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
  3. 3 Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.

By John Mitzewich

Spicy Barbados Pepper Sauce
Caribbean

Spicy Barbados Pepper Sauce

3.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
  2. 2 Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

By RogerB

Saltfish Buljol
Breakfast Caribbean

Saltfish Buljol

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 To remove excess salt from the fish, bring the fish to a boil in a large pot of water. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out.
  2. 2 In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes. Mix in flaked saltfish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated.
  3. 3 Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.

By JulieMango

Sweet and Spicy Jerk Shrimp
Dinner Caribbean

Sweet and Spicy Jerk Shrimp

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
  2. 2 Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
  3. 3 Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeño, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
  4. 4 Roast in the preheated oven until shrimp are opaque, about 15 minutes.
  5. 5 Sprinkle with cilantro and serve with brown rice and lime wedges.

By Jamie

Kat's Island Chicken
Dinner Caribbean

Kat's Island Chicken

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
  2. 2 Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
  3. 3 Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
  4. 4 While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

By KRAZYKAT82

Sofrito
Lunch Caribbean

Sofrito

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine ají dulce peppers, onions, tomatoes, green peppers, red peppers, and garlic in a food processor; pulse a few times. Add cilantro stems, recao stems, salt, and pepper. Process until a semi-chunky salsa (not watery) consistency is reached.
  2. 2 Store in a resealable plastic freezer bag. Use as needed or freeze in portions.

By FIVEBRIGS

Hot Banana Salsa
Dinner Caribbean

Hot Banana Salsa

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.

By Michelle

Ropa Vieja in a Slow Cooker
Dinner Caribbean

Ropa Vieja in a Slow Cooker

4.3

Prep
15 min
Cook
450 min
Total
465 min

Instructions

  1. 1 Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
  2. 2 Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
  3. 3 Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.

By NC baking girl

Caribbean Slaw
Side Dish Caribbean

Caribbean Slaw

4.1

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
  2. 2 Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.

By Allrecipes Member

Bacalao a la Vizcaina (Basque-Style Codfish Stew)
Dinner Caribbean

Bacalao a la Vizcaina (Basque-Style Codfish Stew)

4.6

Prep
30 min
Cook
35 min
Total
545 min

Instructions

  1. 1 Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
  2. 2 Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
  3. 3 Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.

By Milly Suazo-Martinez

Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa
Dinner Caribbean

Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa

5.0

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
  2. 2 Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

By Joan Heeg

Authentic Puerto Rican Sofrito
Pantry Caribbean

Authentic Puerto Rican Sofrito

5.0

Prep
45 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
  3. 3 Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
  4. 4 Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
  5. 5 Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

By MKCortes Latin Goddess

Coconut Conch Chowder
Dinner Caribbean

Coconut Conch Chowder

4.8

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Place conch meat in a pot with enough water to cover; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.
  2. 2 Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.
  3. 3 Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.

By Doug Matthews

Pollo (Chicken) Fricassee from Puerto Rico
Dinner Caribbean

Pollo (Chicken) Fricassee from Puerto Rico

4.3

Prep
40 min
Cook
360 min
Total
400 min

Instructions

  1. 1 Wash chicken; pat dry. Place chicken in a large bowl; season with adobo seasoning, Sazón seasoning, and salt. Transfer chicken to a slow cooker; cover with potato slices.
  2. 2 Combine onion, bell peppers, cilantro, wine, olive oil, garlic, cumin, and oregano in a blender; blend until puréed. Pour over chicken; add bay leaves. Cover slow cooker.
  3. 3 Cook on Low until chicken easily falls off the bone, 6 to 8 hours.

By MarisLatinTwist

Asopao de Pollo
Dinner Caribbean

Asopao de Pollo

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Season chicken thighs with black pepper and adobo seasoning.
  2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
  3. 3 Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
  4. 4 Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

By The Gruntled Gourmand

Puerto Rican Arroz con Pollo
Dinner Caribbean

Puerto Rican Arroz con Pollo

4.6

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
  2. 2 Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
  3. 3 Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as needed to simmer but not boil.
  4. 4 Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

By Cheri Raxter

Jamaican Oxtail Stew
Dinner Caribbean

Jamaican Oxtail Stew

5.0

Prep
30 min
Cook
165 min
Total
675 min

Instructions

  1. 1 Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
  2. 2 Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
  3. 3 Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
  4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
  5. 5 Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
  6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.

By hillct

Caribbean Fish With Mango Salsa
Dinner Caribbean

Caribbean Fish With Mango Salsa

4.5

Prep
45 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
  2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
  3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
  4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

Easy Roasted Peppers
Dinner American

Easy Roasted Peppers

4.6

Prep
10 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
  2. 2 Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a large rimmed baking pan.
  3. 3 Place skin-side up in a large rimmed baking pan.
  4. 4 Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes.
  5. 5 Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes.
  6. 6 Peel and discard skins.
  7. 7 Enjoy!

By Heather Fantasia

Roasted Red Pepper Dressing

Roasted Red Pepper Dressing

4.4

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

By Sarah Agrella

Grilled Italian Sausage
Dinner American

Grilled Italian Sausage

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a cast-iron skillet over medium-high heat. Add sausage; cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into center reads at least 160 degrees F (70 degrees C), about 10 minutes. Transfer sausage to a plate, leaving drippings in the skillet.
  2. 2 Cook and stir onions and bell pepper in the same skillet until brown and tender, 5 to 10 minutes. Transfer to the plate with sausage.

By Diane Felico

Red Pepper Soup with Feta Cheese
European

Red Pepper Soup with Feta Cheese

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
  2. 2 Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
  3. 3 Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

By AMYGANYO