Ingredients
3 tbsp soy sauce
3 tbsp honey
2 tbsp red wine vinegar
1 tsp Helen’s Tropical-Exotics Dry Jerk Seasoning
1 ½ tsp cornstarch
¼ cup water
Preparation
Mix the soy sauce, honey, vinegar and Helen’s Tropical-Exotics Dry Jerk Seasoning in a saucepan and bring to a boil. Mix together the cornstarch and water. Stir into the sauce and cook until thickened. Serve hot or cold.
Yield: ¾ cup
Ingredients:
4 cups shredded cabbage
¾ cup shredded carrots
½ cup chopped nuts
½ cup mayonnaise
2 tbsp sugar
1 tbsp cider vinegar
1 tbsp Helen’s Tropical-Exotics Dry Jerk Seasoning
Preparation:
Combine the cabbage, carrots and nuts in a large bowl; set aside. Mix together the mayonnaise, sugar, vinegar and Jerk Seasoning. Spoon over the cabbage mixture. Toss well. Cover and chill before serving.
Serves 4 - 6
Image via WikipediaIngredients:
1 chocho
8 oz shrimp, shelled, deveined and cooked
½ cup diced celery
¼ small fresh papaya, peeled and diced, seeds removed
¼ cup mayonnaise
2 tsp Helen’s Tropical-Exotics Dry Jerk Seasoning
2 tbsp Passion Fruit Sauce
Passion Fruit Sauce:
2 passion fruit
1 cup sugar
1 cup water
Preparation:
Peel the chocho and then blanch in boiling water to cover until just slightly crunchy, 4 to 5 minutes. Slice in half, and then remove the stringy pith in the middle. Dice to be the same size as your shrimp.
Combine the chocho, shrimp, celery and papaya. Add the mayonnaise, Helen’s Tropical-Exotics Dry Jerk Seasoning and Passion Fruit Sauce. Mix thoroughly. Chill well before serving.
Passion Fruit Sauce: Halve the passion fruits and scoop out the pulp and seeds. Discard the skin. Combine the fruit, sugar and water in a saucepan and bring to a boil. Reduce heat to a simmer. Cook until the pulp is soft, about 15 minutes. Press through a sieve and discard pulp. When the fruit sauce is cool, store in the refrigerator in a tightly covered container.
Serves 2
