The Caribbean Pepper Sauce is a staple in West Indian households. My mom always had a bottle of pepper sauce on hand and it would accompany every meal. Let’s me be clear-this is not to be confused with the milder hot sauce, this is liquid fire in a bottle.

Pepper-1 (2)While my mom uses wiri wiri pepper in her sauce, I used scotch bonnet as it is more readily available here in Atlanta. She also kept her sauce pretty simple by using just a few ingredients but the possibilities are endless.

Pepper-1-3Various fruits and vegetables such as mangoes, pineapple, carrots or bilimbi not only reduces the heat but adds flavor. I made two versions-a standard sauce and a mango pepper sauce.

Pepper-1-2How do these sauces differ? The standard sauce will have a lot more heat; this sauce is also a base that you can customize to your liking. For the mango pepper sauce, I added ripe mangoes and a tiny bit of sugar which made it a bit more mellow by reducing the heat of the peppers.

Caribbean Pepper Sauce

Do you make your own pepper sauce? Does your family have their own special blend?


Hot Pepper Sauce
10 oz Scotch Bonnet Peppers, cleaned and stems removed
¼ cup white distilled vinegar
4 cloves garlic
1 tbsp yellow mustard
1 tbsp salt
Place all ingredients in the blender and blend until smooth. Pour into a clean jar to store.

Mango Pepper Sauce
1 cup pepper sauce
1 cup ripe mango chunks
1/8 tsp turmeric
1 tsp granulated sugar
Place mango chunks, pepper sauce, turmeric, and sugar in a blender and blend until smooth. Store in a clean jar.

Check out Quick Family Meals

by Jehan Powell at

The end of summer is quickly approaching, which means the kids will be headed back to school. This means homework, sports, field trips and other extracurricular activities and less time to prepare a wholesome meal. Being super busy doesn’t mean that meal time has to suffer. I’ve put together a list of quick and delicious family meals that take less than an hour to prepare. So no need for takeout, these meals will be ready before the pizza delivery guy gets there. Enjoy!

Sponsored by, all opinions are my own.




Check out Ice Cream Creations

by Jehan Peters at




Summer is upon us.  It is sweltering hot in Atlanta and the perfect time for frozen concoctions.   I’ve been consuming a lot of ice cream lately, thanks to the weekly visits to the ice cream parlor with my son.   Here’s a collection of ice cream creations to try this summer.Grape nut ice cream-1

This past weekend instead of venturing out, I decided to try a no churn ice cream recipe that’s popped up all over the internet.   All you need is two simple ingredients and a mixer and you have smooth, luscious ice cream. Grape nut Ice Cream-1 (2) I made a simple vanilla ice cream the first time to test the recipe and found that it was a bit sweet.   The texture was so smooth and had less ice crystals than regular ice cream which made it even better.

Grape nut Ice Cream-1-3
This weekend I made another batch, this time adjusting the amount of condensed milk and adding Grape nuts.  It was perfection!   I chose Grape nut because it was one my husband’s favorite ice creams and he introduced it to me some 16 years ago when we first met.  Grape nut Ice Cream-1-4Apparently it’s quite popular in Jamaica, where he’s from.   I love how versatile this recipe is and will definitely be in heavy rotation this summer.

No Churn Grape Nut Ice Cream

2 cup heavy whipping cream

1 cup sweetened condensed milk

½ tsp vanilla extract

½ cup Grape Nuts

Place cold heavy whipping cream in a large bowl and using the whisk attachment on a mixer, whip until it reaches a stiff peak.  You will know when it’s at a stiff peak when you lift the mixer out of the cream it will form a peak that stands straight up.   Next fold in condensed milk and vanilla; do not beat or this will cause the whipped cream to lose volume.   Then stir in Grape Nuts.   Place in a large bowl and smooth the top then cover.  Place in a freezer for at least 6 hours or until frozen.   To serve, let sit at room temperature for a few minutes, then scoop.

Sponsored by but all opinions are my own.