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Many dishes have a sofrito base. A typical sofrito is made from garlic, green pepper, onion, oregano and is quick fried in olive oil. The sofrito base gives the food its flavor and it is used when cooking black beans, many meat dishes, stews and tomato-based sauces. Root vegetables such as boniato (Cuban sweet potato), malanga and yucca are flavored with a marinade, called Mojo (pronounced MO-ho), which includes cumin, garlic, lemon juice, olive oil, sliced raw onions and a little water.
We've had numerous requests to come up with this dry Mojo Seasoning and we've finally given in. This ultimate salt free Cuban spice blend is best used to season roasting chicken or pork. But you can also make restaurant quality home made Cuban Panini sandwiches by making a flavorful Mojo dipping sauce! We've made this Mojo sauce to drizzle over some fish tacos - spectacular!
Hand blended with a fragrant combination of garlic, cumin, black pepper, orange and lime. Use it as a dry rub on the meat or add some beer and/or orange juice to the roasting pan. Cover and roast until the meat is done...it'll be juicy and loaded with flavor!
Often referred to as "Spanish Barbecue Sauce", use this Mojo Seasoning to make your own Cuban Mojo dip, sauce or marinate for chicken, fish or pork by simply mixing 3 tablespoons of Mojo Seasoning with the juice of 3 limes (about 1/2 cup), 1 orange (approximately 1/2 cup) and ¼ cup of olive oil.
You can also use this Mojo Seasoning on grilled seafood, grilled chicken, boiled yucca and fried green plantain chips.
Two of our favorite recipes using Mojo Seasoning are Carne Asada Marinade and Baked Fajitas.
If you're a fan of Caribbean flavors then you'll want to be sure to check out our Sazon Seasoning, Jamaican Jerk, Caribbean All-Island Seasoning , Colombo Powder (a Caribbean curry powder), Adobo Lime Rub and one of my favorites - Caribbean Turkey Rub
Caribbean All Purpose Seasoning
Caribbean cuisine is like the ultimate melting pot of flavors. The meal influences go back to the islands early role given their ideal location on the spice trade routes into the Americas. The food from this region has fused a variety of spices and flavors that were preferred by the early African, British, Chinese, Dutch, Indian and Spanish travelers through this area. The people of the islands have made taken this savory diversity and put their own unique twist on it.
Our Caribbean All-Purpose Seasoning is stuffed full of this island flavor but this blend is not hot and has the added benefit of being a salt free seasoning. Ideal for your chicken, fish, ribs and pork chops. We especially like it for our Caribbean Wings. This versatile seasoning can also be made into a zesty sauce by combining 2 tablespoons of spice mix with 1 cup of ketchup.
Hand blended from granulated garlic, minced onion, ground allspice, paprika, brown sugar, thyme, ground cinnamon, black pepper, nutmeg, lemon peel and cayenne pepper.
While similar in flavor to the better known Jamaican Jerk Seasoning we like to use Caribbean Spice when we want a little bit more sweetness and not quite as much heat.
If you're a fan of Caribbean flavors then you'll want to be sure to check out our Sazon Seasoning, Jamaican Jerk, Caribbean All-Island Seasoning , Colombo Powder (a Caribbean curry powder), Adobo Lime Rub and one of my favorites - Caribbean Turkey Rub
A savory seasoning, adobo is a key seasoning in Spanish Caribbean and Latin American kitchens and is traditionally used to season and/or marinate chicken or fish.
Caribbean Chicken
Friendly and fruity paprika is the first flavor that greets you when you taste our salt-free Caribbean Chicken seasoning blend. Inspired by the playful, breezy beach vibe of the Caribbean, this blend follows the mellow paprika flavor with the grounded nature of garlic and sweet onion, buoyed up by the graceful whirl of herbaceous thyme. The clean, pine-fueled burn of white pepper cleans off the palate and makes room for the heat of the sizzling scotch bonnet pepper to sparkle across the tongue, dropping hints of apple and cherry with the heat. This salt-free blend is mixed by hand in small batches in our facility, to guarantee that we are sending out the most consistent, freshest, product possible.
Also known as the Bahama Mama, the Martinique pepper, and the Jamaican Hot, the Scotch Bonnet is the Caribbean pepper of choice. This squat, plump, nubbly pepper was so named because of its resemblance to the Scottish hat, the tam o’shanter, which was itself named after the hero in a poem by Robert Burns. Originating in the Amazon’s western basin, this pepper was most likely transported by the Taino and Arawak people, who had a strong history of exploration by land and sea, along the Orinoco River in Venezuela and then outward to the Lesser Antilles and across the Caribbean. The Taino are credited with the cultivation of this fiery pepper and its establishment as a major component of Caribbean culture. They probably began trading this pepper (or a close ancestor) in approximately 900 CE, more than 500 years before Christopher Columbus came to the Americas.
If you're a fan of Caribbean flavors then you'll want to be sure to check out our Sazon Seasoning, Jamaican Jerk, Caribbean All-Island Seasoning , Colombo Powder (a Caribbean curry powder), Adobo Lime Rub and one of my favorites - Caribbean Turkey Rub
BEST WEEKLY CARIBBEAN RECIPES
Jerk seasoning is popular in Jamaican and Caribbean cuisine and refers to the preparation of meat with an earthy, spicy dry or wet rub. The Jamaican jerk dry rub is a strange mix that has a dark history. Unquestionably, jerk seasoning began as an African spice rub that was adapted by slaves transported throughout the Caribbean. As various peoples and nationalities travelled through the Atlantic the recipe changed with spices like thyme, nutmeg, and cloves being added. Heat increased dramatically when people began to add Scotch Bonnet peppers in lieu of tamer chiles.
We classify our Jamaican jerk seasoning from our dry jerk seasoning in that this one has a lot of chile pepper blended in. If you're looking for something with a bit of ground scotch bonnet, plenty of paprika, and a hefty dose of cayenne, then this will scorch your tongue into a cinder just fine.
