Caribbean Fiesta

Recipes courtesy of Chef Janet Davis of Scotch Bonnets Catering

Pomegranate Balsamic Vinaigrette
Classic Caribbean Dip
Island Seafood Salsa

Pomegranate Balsamic Vinaigrette
Ingredients:

• ½ Cup Balsamic Vinegar
• 1-Cup Pomegranate Juice
• ½ Cup Brown Sugar
• 2 Tsp. Olive Oil

Directions: 

1. Combine vinegar, pomegranate juice and sugar in saucepan and reduce over medium-hi heat for approximately 10 minutes or until syrupy.
2. Let cool.
3. Whisk in olive oil.
4. Refrigerate before serving.

This sweet, tart dressing is perfect for salads and wraps!

Classic Caribbean Dip
Ingredients:

• 1 Can Tomato Sauce, 8oz.
• 1-Cup Dark Brown Sugar
• 1 Drop Browning
• ¼ Tsp Nutmeg
• ¼ Tsp Allspice
• 1/3 Tsp Salt
• ½ Scotch Bonnet Pepper
• 1-Cup Water

Directions:

1. Combine ingredients in medium saucepan.
2. Reduce for 30 minutes over medium-hi heat. 
3. Stir often.

Perfect for ribs, chicken and burgers.

Island Seafood Salsa
Ingredients:

• 1-Cup Pineapple Core, Diced
• 1-Cup Mango, Diced
• 2 Large Tomatoes, Diced
• 2 Green Onion Sliced Thin
• ½ Teaspoon Dried Thyme Leaves
• 2 Teaspoons Fresh Lemon Juice
• 1 Pinch Salt

Directions:

1. Combine ingredients in a medium bowl.
2. Chill and serve alongside your favorite seafood!