Tag: food

Tropical Tantrum Hot Sauce

A whimsical scene featuring a cartoon-style pineapple interacting with a ginger character, showcasing exaggerated emotions and vibrant colors in a softly lit environment.

Tropical Tantrum is the kind of hot sauce that throws a delicious fit on your tongue. Bold and unapologetic, it marries the sun-soaked sweetness of ripe pineapple with the sharp, zesty fire of fresh ginger. Just when you think it’s all sunshine and paradise, a sudden kick of heat crashes the party — a fiery burst that’s as unpredictable as a tropical storm.

This isn’t a sauce for the shy. It’s vibrant, punchy, and a little bit wild — perfect for grilled shrimp, tacos al pastor, or anything that needs a bright slap of flavor. One taste, and you’ll understand why it’s called a tantrum. It doesn’t ask for attention. It demands it.

Sweet. Fiery. Unforgettable.

This bold and zesty hot sauce is made to elevate more than just heat — it’s crafted to transform your food. Bursting with pineapple’s juicy sweetness, the zing of fresh ginger, and a fiery kick, Tropical Tantrum is your go-to flavor storm when you want to shake up your taste buds.

🍤 Best With Seafood

  • Fish Tacos – Drizzle over grilled white fish or battered cod for a tropical explosion.
  • Grilled Shrimp – A brush of Tropical Tantrum makes it sing with sweet heat.
  • Seared Scallops – A bold contrast to their buttery richness.
  • Coconut Shrimp – Complements the sweetness and adds depth with a fiery finish.
  • Ceviche – A dash stirred in adds warmth to citrus-cured perfection.

🍍 Other Delicious Pairings

  • Grilled Chicken – Use as a glaze or finishing sauce.
  • Pineapple Fried Rice – Stir a spoonful in for a tangy tropical twist.
  • Pulled Pork Sandwiches – Sweet heat meets smoky meat.
  • Breakfast Burritos – Wake up your morning with a little island rage.
  • Roasted Veggies – Especially root veggies or squash — they soak up the flavor beautifully.

🍹 Bonus Tip: Cocktail Magic

Try adding a few drops to a spicy pineapple margarita or ginger mojito for a little extra mischief.

Categories: Meals Recipes Sauces

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Hot Chili Jelly

Hot pepper jelly
Hot pepper jelly

We’ve gathered some of our favourite recipes that are perfect to satisfy your inner chef for some culinary excitement.

Ingredients

  • 1 pc large diced red pepper
  • 2 pc habanero peppers
  • 2 pc Bird’s Eye Thai peppers
  • 1 tbsp butter
  • 1 1⁄2 cup fresh (Insert Favorite Fruit Here)
  • 1⁄2 cup red wine vinegar
  • 5 1⁄2 cup white sugar
  • 1 pouch liquid pectin
  • 1⁄4 cup lime juice lime zest

Instructions

  • Place 9-10 clean jelly jars and rings into a roaster or large pan and sterilize in a boiling water bath.
  • Wash all peppers thoroughly and remove the stem, seeds and membrane. The habaneros and Thai chili peppers can burn the skin on your hands so protect your hands by using disposable gloves or plastic wrap as a makeshift glove. Dice the peppers in the food processor and make sure you have at least 1 1⁄4 cup of pepper, including the juice.
  • Put the Fruit into the food processor and pulse until finely ground. Combine in thesaucepan with the peppers. Add the red wine vinegar, the pectin, lime juice, zest and 1 tspbutter. Bring to a boil and reduce heat to medium. Simmer uncovered for five minutes.
  • Add the sugar and bring to a full rolling boil for one minute, stirring constantly. Remove fromheat. Put the lids into the hot water bath with the jars so that they are hot when you put themon the jars.
  • Bottle the hot jelly into the hot sterilized jars using a glass pyrex measuring cup – but don’t fill tothe top. Wipe rims of jars with a dampened, clean paper towel and then centre a hot lid on top ofthe jar. Put the rings on the jars and process in a boiling hot water bath for 5 minutes.

Depending on your heat tolerance, the bird’s eye chilis can be replaced with any chili of your liking. My personal favorite is, of course the habanero pepper, specifically the chocolate habanero. These babies have a delightfully fruity and earthy flavour. These are name because of the colour, not because they taste like chocolate. If you could place a log cabin with a roaring fireplace in a jar, that would be the feeling of this particular jelly. It starts of sweet, like any jelly should be, then just when you question why it’s not spicy, the heat starts setting in. and whammy, this sure does pack a punch! It’s perfect with some toasted sourdough bread or a few slices of French baguette.

Categories: Meals Recipes

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