When I think of Jamaica, I imagine beautiful beaches, friendly people and amazing food. Although I have never been there, sometimes the best way to go to a place you have never been is to start with the flavors of the area. A great way to incorporate the spices of Jamaica, can be found at many of our local stores in the form of Busha Browne Pukka Hot Pepper Sauce. Not sure how to incorporate the spices and flavors? Look at your favorite recipes maybe they can use some spice. Busha Browne Pukka Hot Pepper Sauce can be baked, roasted, broiled, grilled and fried. One of my favorite recipes to add flavor to is chicken and fish tacos. Here is a delicious looking recipe. Fish Tacos with Busha Browne Pukka Hot Pepper Sauce
1.2 large ripe mangos, peeled, pitted and chopped
2.1/4 minced red bell pepper
3.1 tablespoon lime juice
4.1 small scotch bonnet pepper (stems seeds and membrane removed)
5.2 green onions, sliced (green tops only) or 1/4 cup finely chopped purple onion
6.1 tablespoon chopped fresh cilantro
7.1 pound cod fillets, rinsed and patted dry
8.1 teaspoon chili powder
9.1/2 teaspoon ground cumin
10.1/2 teaspoon Mexican oregano
11.1/2 teaspoon garlic salt
12.8 corn tortillas, warmed
13.2 cups shredded green or red cabbage
14.1/2 cup crumbled cotija cheese (or queso fresco, or shredded Monterey Jack)
15.Busha Browne Pukka Hot Pepper Sauce
- Preheat oven to 425F.
- Stir together mango, bell pepper, lime juice, cilantro, scotch bonnet pepper, and onions in a medium bowl; set aside.
- Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and sprinkle over cod.
- Bring edges of parchment paper together and fold twice.
- Fold ends under to enclose fish.
- Place packets on a baking sheet and bake for 15 to 18 minutes.
- Open packets carefully to let steam escape.
- Place equal amounts of cod in each tortilla and ingredients and top off with Busha Browne’s Pukka Hot Pepper Sauce.