Once upon a time, a little boy named Gregory was whisked away from his native Montreal to live in the deep dark tropical jungles of the Bahamas.

On his arrival to this wild and wondrous place, he discovered the burning of men in effigy. It was Guy Fawkes Day.

One day, after recovering from the shock of Guy Fawkes Day, Gregory noticed a billy goat sniffing about the pepper bush in his garden. In the heat of the afternoon, Gregory couldn’t imagine anything or anyone wanting to sniff at the chili peppers, he’d been told to stay away from them, eating them would hurt him.

The goat ate a few large ripe chillies and then clip clopped over to the large jasmine bush in the corner of the yard, curled up in the shade and promptly went to sleep.

So, Gregory thought that the billy goat had curled up there to die.

Gregory was mistaken. Later as the days shadows grew longer and the burning sun sank towards the sea, the billy goat sprang to it’s feet, none the worse for wear. And in fact, the old goat looked quite rested and indeed seemed a little younger than when he’d lain down for his nap.

Gregory was amazed.

There seemed to be some magical effect to the chili peppers that caused the billy goat to get younger.

Gregory felt like Ponce de Leon! He’d discovered the fountain of youth! Only it wasn’t a fountain, it was a magical pepper!

Gregory knew that all he’d have to do, was the eat the pepper and he, like the old billy goat, would live forever!

These mashes are made by hand selecting the best fruit. They are designed to maintain optimum freshness for as long as possible without the use of preservatives. They are simply crushed with fresh lime juice and sea salt, balanced with citric acid, and then thickened with a small amount of natural gum and starch in order to maintain stability.

They will keep un-opened in the jar for several years, however optimum freshness begins to decline after about 6 months.

They will keep for two months after opening if kept cold, with no special care.

Once opened you can extend their fresh shelf life by several more months by keeping them clean, cold, and closed.

To preserve your Pepperfire Mashes follow these rituals:

Shake well. Remove the lid and pour the desired quantity of mash into your recipe or serving dish. Rinse the lid, and wipe down inside the lid with a clean paper towel. Wipe down the rim of the jar to remove any peppers or juice. Replace the lid. Return to the fridge. If you are finishing the jar within a month or two, this is the simplest way of keeping your mash fresh, longer.

If you follow these rituals your mash will keep for several months, depending on the variety, up to a year. If mould forms or fermentation occurs, you have lost the battle. Your mash has become contaminated, and you should discard it.

Your other option is to get one of those tiny ice cube (1/2”-1”) trays and freeze the rest of the mash. Once frozen, empty into a small plastic bag, and use the cubes when you want. They’ll keep for a year this way. If you eat spicy only on occasion, this will assure you of the freshest pepper mash when you really need it!

I hope this helps you to enjoy and extend both the freshness and value of your mash.

Need to get the last few drops out of the bottle? Squeeze in the juice of half a lime and slosh it around. Et voila!

All this thinking about lime and pepper has triggered an old memory. I’m wishin’ I had some fresh conch from Potter’s Cay, with lime and pepper rubbed into scored raw conch. The fishermen called it ‘Scorched conch”. Birdpeppers….mmmm.

Greg

Tired of simply wishing that you had the time to get out to the one day a week market where our booth might or might not be based on whether or not it rains?

Tired of wishing you lived closer to the Peppermaster Shop in Rigaud?

Tired of thinking that shipping charges from Rigaud to Montreal are high?

Stop being tired…

Come and visit our new Kiosk opening tomorrow morning, October 1st, 2010 in the heart of the Eaton’s Center Mall.

We’ll be easy to find. Enter the mall from the Ste. Catherine street entrance, walk left around the elevator bank and there we’ll be at the top of the stairs on your right.

If you come in by way of the Metro level simply take the elevator up to the ground level, Level 3, turn right and there we’ll be at the top of the stairs.

The kiosk will be open through New Year’s Eve, so you’ll more easily be able to stock up.

We’ll also have gift assortments and specials over the coming weeks, so come back and visit us often!

See you there!

During the recent Hot & Spicy festival, we had opportunity to meet a woman whose brother stationed in Afghanistan had requested she attend the festival and purchase some heat and spices that the members of his platoon could use for a chili cookoff.

As a result, Tina helped the customer put together a little care package for them and asked that they be sent to Afghanistan with our compliments.

Well, recently, the following email came in. We’d like to share it, and its photos with you.

===============

Hello,

My name is Gunner Shane O’Quinn. I’m with the 2nd Royal Canadian Horse Artillery, we are currently in Afghanistan and I have just recived some of you amazing Sauce.

First the cook has used both of the sauces in a Chili ( IT WAS HOT) lol but very good he was very impressed with them.The rest of the camp loved it.

Next I tried the Wings of fire by itself it’s very tasty with a surprise at the end — all very wonderful. The rest of the guys in the troop are all loving, again I thank you very much for the Sauce ,
Attached are some photos of us here in Afghanistan

Thank you again
Gunner Shane O’Quinn

====================

We want to thank Gunner Shane and the 2nd Royal Horse Artillery for having us over for dinner vicariously.

We’d ask everyone to join us in thanking them for doing this hard work they do. We pray that they all stay safe and make it back home to their families.

Ingredients

2 Tbsp red sweet pepper, diced
2 Tbsp green pepper, diced
2 Tbsp jalapeno pepper diced (or Peppermaster Jalapeno Mash or Peppermaster Red Jalapeno Mash)
2 Tbsp onion, diced
1 cup cornmeal
2 Tbsp milk powder
1 cup whole wheat flour
1/4 cup honey
1/2 tsp salt
1 Tbsp baking powder
1/2 cup corn oil
1/2 tsp chilli powder (Pure chilli pepper powder, not the spice blend)
2 eggs
1/2 cup milk

Directions

Mix vegetables and dry ingredients together. Add in the rest of the ingredients and stir as little as possible. Pour into greased muffin tins or a square 8 inch pan and bake in a 425 degree oven for about 20 minutes until golden brown.

The secret to good cornbread is to mix it just enough to blend the ingredients together. A light hand is always best.

====================================

Ingrédients

2 C à table poivron rouge, en dès
2 C à table poivron vert, en dès
2 C à table piment jalapeno, en dès (ou Peppermaster Concassé de Jalapeno or Peppermaster Concassé de Jalapeno Rouge)
2 C à table oignon, en dès
1 tasse semoule de maïs
2 C à table lait en poudre
1 tasse de farine à blé complèt
1/4 tasse de miel
1/2 c à thé de sel
1 C à table poudre à pâte
1/2 tasse huile de maïs
1/2 c à thé poudre de chilli (chilli en poudre, pas le mélange d’épices)
2 oeufs
1/2 tasse de lait

Diréctions

Mélanger bien tous les légumes et ingrédients secs. Ajouter les autres ingrédients et remuer le moins que possible. Verser le pâte dans un moule à muffins ou un moule à gateau (8 pouces) bien graissé. Faire cuire au four à 425 dégrés pendant 20 minutes ou jusqu’à ce qu’il soit doré.

Le secret de pain à maïs est de ne le melanger pas trop. Un main léger suffit.

Ingrédients

3 livres poulet, sans peau, deséossé, coupé en dés
1 oignon médium, coupé en dés
1 large pomme de terre, coupé en dés
2 pieds céleri, coupé en dés
2 carrottes, coupé en dés
2 C à table d’huile d’olive
1 tasse d’eau
4 livres tomates, coupé en dés (ou 1 large boîtes 28 oz – tomatoes entiers, concassés à la main)
1/4 tasse beurre d’arachide non-salé (peut substituer beurre de sesame ou autre graine)
2 tasses pois chiches marinés (ou 1 boîte 15 oz, égouttés)
1/3 tasse de coriandre, bien lavé, égoutté et mincé
Peppermaster Toasted Tellicherry Black Pepper Sauce
Peppermaster Piri Piri Sauce

Diréctions

Dans une cassérole, faire chauffer l’huile et ajouter 1 à 3 C. à table Peppermaster Piri Piri Power. Ajouter le poulet, melanger doucement afin de brunir tous les cotés. Dès cuit, metter le poulet et son jus dans un bol à coté.

Réduire le chaleur à médium, ajouter l’oignon, pomme de terre, céleri et carotte et sauter pendant 2 à 3 minutes. Ajouter 1-3 C. à table de Peppermaster Sauce Tellicherry Poivre Noir, le poulet et son jus, les tomates et l’eau, et melanger doucement. Porter à ébullition, reduire le chaleur et couvrir. Mijoter pendant 10 à 15 minutes. Melanger occasionnellement.

Enlever le couvercle, ajouter le beurre d’arachides et pois chiches, melanger bien.

Remplacer le couvercle et mijoter pendant 10 minutes, jusqu’a ce que le poulet et les pommes de terre soit tendre.

Bouleverser dans les bols, ajoutant une goutte de Peppermaster Piri Piri Power Sauce et garnir avec le coriandre.

Servir avec le pain de maïs Peppermaster ou pain pita.

=======================================

Ingredients

3 lb chicken, skinned, boned and trimmed, chopped into bite sized pieces
1 medium onion, chopped
1 large potato, chopped
2 celery stalks, chopped
2 carrots, chopped
2 tbsp olive oil
1 cup water
4 lbs chopped tomatoes (or 1 large 28 oz can – whole tomatoes, hand crushed)
1/4 cup unsalted pure peanut butter (or other nut or seed butter)
2 cups soaked garbanzo beans (or 1 15 oz can, drained)
1/3 cup of fresh cilantro, washed well, drained and chopped fine
Peppermaster Toasted Tellicherry Black Pepper Sauce
Peppermaster Piri Piri Sauce

Directions

On medium high heat in a dutch oven, heat the oil and add 3 Tbsp Peppermaster Piri Piri Power Sauce,. Add chicken, stirring gently to brown on all sides. Once browned, remove the chicken and its juices from the pot and set aside.

Reduce heat to medium, add onion, potato, celery and carrot to the pot and saute for 2 to 3 minutes. Add 1-3 Tbsp Peppermaster Toasted Tellicherry Black Pepper Sauce, the chicken and juices, tomatoes and water, stirring gently. Bring to a boil and then reduce heat to low and cover. Simmer for 10 to 15 minutes. Stir occasionally.

Remove the lid, stir in the nut butter and beans, ensuring the butter is well-blended.

Replace the lid and simmer for another 10 minutes or so, until the chicken and potatoes are tender.

Pour into bowls, splashing a tsp of Peppermaster Piri Piri Power Sauce over the top and then garnish with a sprinkle of cilantro.

Serve with Peppermaster Corn Bread or flat bread.

Ingredients
1 lb. lean ground beef
1 tbsp Fusion Fire (or to taste)
Tomatoes, chopped
Tortilla chips
1 cup olives, chopped and pitted
1 cup Shredded cheese (Mix of cheddar or monterey jack, jalapeno cheese and mozzarella)

Directions
In a heavy bottomed skillet, brown the ground beef and drain any fat. Add the Fusion Fire and mix well.

Place the tortilla chips on an oven-safe serving platter. Crumble the cooked beef, tomatoes and olives over the chips, then cover with the cheese blend.

Broil under a broiler until the cheese melts.

Serve with a dish of Haitian Fire Salsa and a dish of sour cream.

=============================

Ingrédients
1 lb. boeuf haché
1 C à table Sauce Incendiare (ou au goût)
Tomates, coupés en dés
Chips de Mais
1 tasse olives, coupés
1 tasse fromage râté (Melange de cheddar ou monterey jack, fromage jalapeno et mozzarella)

Diréctions
Dans une poêle, faire brunir le bouef et enlever la graisse. Ajouter la sauce Incendiaire et bien melanger.

Arranger les chips de maïs sur un plat de cuisson. Couvrir les chips avec le boeuf, les olives et les tomates. Couvrir le tous avec le mélange de fromage.

Faire chauffer rôtir dans le four jusqu’à ce que le fromage soit fondu.

Servez avec un bol de Salsa Haitian Fire et un bol de crème sur.

Ailes Piquantes Peppermaster

Ingrédients

3/4 tasse farine
1 1/2 cuillière a thé Peppermaster Épice de Bifteck (Épice de Steak Piment de Carotte)
5-10 ailes de poulet par personne
1/2 tasse du beurre fondu
1/2 tasse Peppermaster Ailes Incendiare
Sac de plastique (la sorte avec un zip ou un sac d’épicerie recyclé suffira)
huile de cuisine ou huile d’olive

Diréctions

Mettre la farine et l’Épice à Bifteck dans le sac de plastique et bien agiter le mélange.

Ajouter les ailes de poulet et bien fermer le sac. Bien rémuer afin de couvrir les ailes avec la farine.

Mettre les ailes dans une assiette et les mettre au réfrigérateur.

Chauffer le four au 400 dégrés F (200 C.) avant de commencer à cuire

Graisser légèrement une plaque à four avec l’huile de cuisine ou l’huile d’olive.

Mélanger le beurre fondu avec la sauce Ailes Incendiaires dans un bol.

Tremper les ailes dans la sauce et arranger les sur la plaque préparée. Les pointes devront être en bas. Faire cuir au four pendant 20 minutes, et tourner-les. Faire cuire pendant une autre 25 minutes, mettre le point d’un couteau dans la partie le plus épaisse de l’aile le plus large. Le jus doit être claire et la viande ne devrait plus avoir du rouge ou rose. Les ailes devrait aussi est très croustillant.

Servir avec une belle salade ou avec des crudité de carottes et céléris et une trempette à fromage bleu.

Pour plus de feu, mariner les ailes dans un de nos concassés, tels que l’Ouragan ou Piments Boucs ou dans la Sauce Incendiare AVANT de les mettres dans la farine.

============

Peppermaster Hot Wings

Ingredients

3/4 cup all-purpose flour
1 1/2 teaspoons Peppermaster Chef’s Steak Spice (aka Carrot Pepper Steak Spice)
5-10 chicken wings per person
1/2 cup melted butter
1/2 cup Peppermaster Wings of Fire
Plastic bag (the sort with a zipper closure or clean recycled grocery bag will do)
Cooking spray or olive oil

Directions

Lightly grease a baking sheet with the cooking spray or olive oil.

Place the flour, and Steak Spice into a the plastic bag, and shake to mix. Add the chicken wings to the bag, closing it securely and toss until the wings are well coated with the flour mixture. Place the wings onto the a plate and place in the refrigerator.

Once you are ready to cook, preheat the oven to 400 degrees F.

Whisk together the melted butter and Wings of Fire in a small bowl. Dip the wings into the Wings of Fire mixture, and arrange on the baking sheet, tips down. Bake for about 20 minutes, then turn them over. After another 25 minutes of baking, stick a sharp knife into the thickest part of the drumstick part of the largest wing and the juices that flow out should be clear and there should be no red or pink left in the meat. The wings by now, should be crispy on the outside.

Serve with a fresh salad or fries and carrot and celery sticks with a blue cheese dressing.

For more heat, marinate the wings in the Hurricane or Goatpepper Mash or in Fusion Fire for an hour prior to tossing them in the flour mixture.

Ce vidéo a été préparer pour la publicité des Marchés Fermiers, Duluth et Mile End.

This video was prepared as part of the publicity for the Farmer’s Markets at Duluth and Mile End.

(For those who would like to see this video in English, we are translating it for sub-titles. For the moment, the transcript will have to do. — stay tuned!)

Ingredients:

1 pound fish filets
2 Tbsp Goatpepper Mash
4 cups corn flour, separated into 2 pans
1 egg beaten
1 egg bath (1 egg beaten with 1/3 cup milk or water)
2 Tbsp Peppermaster Chef’s Steak Spice
1/2 tsp Fire Salt

Directions for Marinating fish

Cut the fish into pieces 1 inch cubed x 3-4 inches long.
Toss the goatpepper mash with the fish, cover and refrigerate 1-3 hours.

Directions for Assembly

Line up your preparations in the following order:

One piece at a time, gently select the fish with the egg coating, place it in the first pan with the salted corn flour, covering completely with the corn flour and patting it into the fish.

Dip the coated fish in the egg bath and then put it into the spiced corn flour.

Fully coat and then remove to drying rack and let sit for 1-5 minutes while waiting for your pan to come to temperature.

The fish fingers can be pan fried in 1/4 inch oil and butter mixture or in a deep fryer.

Heat oil to 350 degrees and cook until golden brown, 3-5 minutes, If in a pan, turn after about 2 minutes.

Remove from fryer and dish onto absorbent paper to absorb any excess oil.

Serve immediately.

———

Ingrédients:

1 livre filets de poisson
2 Cuilliere Concassé de Piment Bouc
4 tasses farine de maïs, séparé en 2 contenants
1 oueuf battu
1 bain d’oeuf (1 oeuf battu avec 1/3 tasse lait ou eau)
2 Cuilliere a Table Peppermaster assaisonnement des Épices Pimentés pour le Bifteck
1/2 cuilliere a thé Sel Allumé

Diréctions pour Mariner le poisson

Couper le poisson en morceaux d’un pouce carré par 3 a 4 pouces de longeur.
Mélanger le poisson délicatement avec le Concassé de Piment Bouc, couvrir et réfrigérer pendant 1-3 heures.

Diréctions de préparation

Assemblez les ingrédients sur le comptoir dans l’ordre suivant:

Un morceauz après l’autre, transférer le poisson déja enrobé avec l’oeuf, dans la première cassérole avec la farine salé. Couvrir le poisson complètement avec la farine, mettant de la pression.

Tremper le poisson dans le bain d’oeuf et par la suite dans la farine de maîs épicé.

Quand le poisson est complètement pané met-il sur le séchoir. Laisser reposer pendant 1-5 minutes en attendant chauffer l’huile.

Les doigts de poisson peuvent se faire cuire dans 1/4 pouce d’huile et buerre dans un poêle ou dans la frîteuse.

Chauffer l’huile a 350 dégrées et cuire jusqu’a ce qu’ils soient dorés; 3-5 minutes, Si dans un poêle, tourner les après 2 minutes environ.

Enlever le poisson et metter le sur le papier absorbant afin d’absorber l’écedant d’huile.

Servez-les immédiatement.