Tips for Using Cayman Pepper Jelly>

Recently I had the great thrill to attend the Ritz Carltons Cayman Cookout. It was a fantastic couple of days. First of all I had a nice surprise upon picking up the tickets to find out I had entrance to a complimentary Tasting. It ended up being a wine tasting in the Ritz Carlton Big Garden. There was some food samplings and lots of wine. I had a great time sipping and spitting (ok not that much spitting) and came away comfirmed in my recent favourite wine Catena Malbec.

The main event I had signed up for was the Anthony Bourdain from Travel Channels No Reservations. He was hosting a Cooks tour of Cayman. There were many great local dishes on trial there, and whilst I am not mentioning most of them they were all fantastic such as the fish fry and cayman rabbit. However the two that stood out were the two new comers. Caymans new Sauage maker had some delightful treats  which you just had to try one of each (it is sausage after all). I will soo find myself up at the Farmers Market for some Caribo’s Sausage. The next treat was something I had never tried or at least don’t remember trying. This Pepper Jelly I will not forget anytime soon though. Carol Hay has come up with a scotch bonnet pepper ‘Hot Pepper’ Jelly. It is available at most Super Martket in Grand Cayman and I believe at Pure Art too. If you haven’t had any, go get some and try it with yoru Cayman Sausage, or on Crackers and cheese. This Jelly is so great it can even be used with your meals instead of that boring normal hot sauce!