Adobo — Adobo is used extensively in Puerto
Rico to season meats and poultry before cooking.
Green Olive Mojo — Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted
pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive
oil, garlic and an herb, and the variations are endless. I've created this mojo
especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables,
crusty bread, or roasted chicken. To speed things up, use the chopping attachment
of a hand blender or a mini food processor. Fresh squeezed lime juice is critical,
so depending on the juiciness of the limes, you'll need from 4 to 6 good-size
Piri Piri — A few drops of Piri Piri will
enhance almost all Caribbean dishes, especially fish dishes.
Sofrito — Sofrito is not only a common seasoning in many Puerto Rican dishes, but it is
also frequently served at the table as a condiment. It will keep refrigerated for
several days, and can be frozen in small batches for future use.
Spirit's Pepper Sauce — Spirit Taylor is known as the Spiceman of Boston Beach, a Jamaican town famous
for its jerk. Spirit, who supplies a lot of the spices that the locals use for their
secret jerk recipes, grinds his dry ingredients in an ancient meat grinder worn
from decades of use. This recipe is inspired by his respect for spices and spiciness.