Best Chili con Carne
A quick and versatile recipe for this staple using Bluewater Pepper Farm Chipotle Chili Powder
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Jamaican Jerk Marinade
Marinate chicken, pork or other meat overnight for a real Jamaican jerk flavour. This recipe makes enough for 3 or 4 lbs of meat.
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Ancho Chili BBQ Sauce
Make this delicious and versatile BBQ sauce using Mexican chilies and oregano, either mild or spicy. This recipe stores well in the fridge for a few months.
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Oven baked tortilla chips
Choose this healthy alternative to deep fried tortilla chips. A tiny bit of Bluewater Pepper Farm Hot Smokey Chipotle powder delivers real BBQ flavour to these baked tortilla chips. Tip: If you're on a gluten free regimen, it's best to avoid deep fried chips in restaurants unless you confirm they use separate oil to make them (or they're baked like this recipe).
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Oxtail stew
Oxtail stew is classic Jamaican comfort food. Oxtail is a tough, bony cut of beef that needs a lot of cooking to tenderize it, extract full flavour and achieve the gelatinous texture that's the hallmark of a nice oxtail. Everyone has their own variation, so there is no "standard" recipe for oxtail stew. This version is the one Tony's been making for years from memory. While it's traditionally cooked for hours in a dutch oven (dutchie or dutch pot in Jamaica) we prefer to use the Instant Pot to achieve a perfect braise while speeding things up.
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Rice and Peas
In addition to being the perfect complement to Jerk Chicken or Oxtail stew, serve this hearty Jamaican side with with curries or other savory sauces.
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Jerk Chicken
This Jerk Chicken recipe uses Bluewater Pepper Farm Jerk Chipotle spice blend made with a generous shot of my Hot Smokey Chipotle combined with fresh Jamaican spices. You'll get an authentic smoked flavour from this oven-baked version. Use 3 to 4 lbs of chicken. I like leg quarters cut up, but you can cut up a whole chicken or use breasts instead.
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Easy Chipotles in Adobo
Make this versatile Mexican ingredient using my Hot Smokey Chipotle powder instead of whole chipotles which can be difficult to find here in Ontario. This recipe yields about a cup. Most recipes that use chipotles in adobo as an ingredient only call for a few tablespoons so a cup will go a long way. With the vinegar content and being free of oil, it will last in the fridge for a month or more.
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Hummus with Chipotle
Make this delicious Middle Eastern dip, using canned chick peas or cook them in minutes in your Instant Pot. This recipe kicks it up with Bluewater Pepper Farm Hot Smokey Chipotle powder giving it a bit of smoke and heat. Whiz the ingredients together in a food processor and that's it!Use hummus as a dip with veggie sticks, tortilla chips or crackers. I like to use it in place of butter on my sandwich too.
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