Recipes

Suan’s® sauces, glazes and marinades

Suan's® Never-fail Pepper Jelly Glaze

For ham, pork, lamb and fowl: Melt Scotch Bonnet Pepper Jelly over low heat, brush over meat/fowl every 15 minutes for the last hour of baking.

For fish: melt Scotch Bonnet Pepper Jelly over low heat, in the last few minutes of cooking, brush fish with jelly and place under broiler until bubbly. Serve immediately.

Suan's® House Specialty Barbecue Glaze

Mix your favorite Suan’s® Scotch Bonnet Pepper products ½ and ½ with your favorite barbeque sauce to make your own signature brine or glazing sauce. You can also add fresh citrus juice, freshly crushed herbs, onions and garlic to your “house specialty.” 

Suan’s® Scotch Bonnet Pepper Jelly Grilling Sauce

Mix 6 oz of root beer and ½ cup Suan’s Scotch Bonnet Pepper Jelly® with 1 diced medium onion, 2 minced cloves of garlic, salt and pepper to taste.  Use ½ of recipe as a brine for ribs and the other ½ as the glaze for your favorite rib recipe.

Suan’s® Scotch Bonnet Pepper Relish or
Suan’s® Scotch Bonnet Pineapple Cinnamon Jam Marinade

Mix 6 oz of lemon/lime soda with ½ cup Suan’s® Scotch Bonnet Pepper Relish or Suan’s® Scotch Bonnet Pineapple Cinnamon Jam or any combination desired with 2 sprigs of fresh dill, fresh thyme, parsley or cilantro and 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for chicken or fish. 

Suan’s® Scotch Bonnet Mango Lemon Fruit Butter Glaze/Marinade

Mix 6 oz of lemon/lime soda with ½ cup of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ cup finely chopped sweet onion, ¼ cup fresh lemon juice, 2 sprigs of finely chopped cilantro (optional), salt and pepper to taste.  Use as a glaze or marinade for fish, seafood or chicken.

Suan’s® Scotch Bonnet Sweet Tomato Jam Marinade

Blend ½ cup of Suan’s® Scotch Bonnet Sweet Tomato Jam until smooth, add 1 cup of root beer, 1 diced medium onion (optional), 2 cloves of minced garlic (optional), 2 tablespoons brown sugar, 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for pork, chicken or beef. 

Suan’s® pork loin roast

Pork Loin Roast with Suan’s® Scotch Bonnet Pepper Jelly

Pre-heat oven to 450 degrees. 

Sliver 3 to 4 cloves of garlic. Make slices into fatty part of roast and insert slivered garlic into pockets.  Add salt and pepper to taste.  Roast for 20 minutes, remove from oven, reduce heat to 250 degrees and let roast rest for 20 minutes. Return to cooled oven and continue to roast until internal temperature reached 170 degrees. Glaze with Suan’s® Scotch Bonnet Pepper Jelly glaze every 15 minutes for the final hour of roasting. Remove from oven, and let rest 20 minutes before slicing.  Serve with additional Suan’s® Scotch Bonnet Pepper Jelly on the side.

Pork Loin Roast with Suan’s® Scotch Bonnet Pineapple Cinnamon Jam

Preheat oven to 450 degrees

Using damp paper towels wipe down roast, sliver 2 to 4 garlic cloves, make slits in fatty parts of roast forming pockets evenly throughout meat, press garlic into pockets, salt and pepper.  Place roast in preheated oven for 15 minutes, remove from oven and let rest for 20 minutes, reduce heat to 250 degrees, return to oven for 45 to 60 minutes.  Remove from oven and slather on Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, return to oven, repeat every 15 minutes until roast has reached 170 degrees on meat thermometer, remove from oven and let rest in roasting pan 20 minutes, remove from roasting pan and slice to desired thickness. 

Quickly heat drippings in roasting pans and serve on the side.

For added flavor and heat add Suan’s® Scotch Bonnet Flavor Sauce to Suan’s® Scotch Bonnet Pineapple Cinnamon Jam to taste. 

Suan’s® asparagus and cheese omelet

Whether it's breakfast, lunch, or dinner, there is something about an omelette we just love. Try using Suan's® to make your omelettes go from everyday to gourmet! Here, we added Suan's® Scotch Bonnet Flavor Sauce directly to our eggs and finished up with asparagus and Le Gruyere cheese.

In a small bowl, beat 2 eggs with ½ teaspoon cold water, salt and white pepper to taste, set aside.  In a heavy skillet, heat 1 teaspoon each of oil and butter combination and pour in egg mixture.  Lift sides with fork to allow eggs to run under mixture as it sets up. As it does, add 1 to 2 tablespoon grated cheese of your choice and 3 to 4 spears of asparagus.  Gently fold eggs in half.  Remove from skillet and let set a few minutes before serving. Top with Suan's®  Scotch Bonnet Pepper Jelly.

Note: Asparagus should be blanched. Wash spears, break off tough ends, and add to a shallow skillet with just enough water to cover them. Quickly bring water to boil and remove from heat as soon a color turns to bright green – DO NOT OVER COOK. Immediately remove spears from hot water.

Also try:
- Bacon with Suan's® onion preserves
- Roasted peppers with Suan's® pepper relish
- Sundried tomatoes with Suan's® sweet tomato jam
- Mixed veggies and smoked Gouda with Suan's® pepper jelly

Suan’s® roasted spring leg of lamb, beef tenderloin or pork loin

Wipe off lamb with damp paper towel, wash with fresh lemon or lime juice, and pat dry. Make shallow cuts into fat and insert slivered garlic. Salt and pepper to taste. Roast in 450 degree pre-heated oven for 20 minutes. Remove from oven and allow to rest. Reduce temperature to 250 degrees, return to oven and roast until internal temperature reaches 125 degrees for rare and 140 degrees for medium rare.  Remove from oven and allow to rest 20 minutes before slicing.  Serve with Suan’s® Scotch Bonnet Pepper Jelly.

NOTE: For beef tenderloin, roast to an internal temperature of 125 degrees for rare or 140 degrees for medium rare. For pork loin, spread Suan's® Scotch Bonnet Flavor Sauce evenly over loin before roasting and roast to 160 internal degrees.

Pepper Jelly Puff Pastry and Sausage Appetizer

1 package Puff Pastry, thawed
1 egg
1 T. milk
1 pound sausage, chilled
6 T. Grated Parmesan cheese
Suan's Scotch Bonnet pepper jelly

Preheat oven to 400. Slightly roll out puff pastry sheet and brush inside with Suan's Scotch Bonnet Pepper Jelly. Cut each sheet into 3 strips (6 total).

Divide sausage into 6 each portions and shape into log the same length as puff pastry strip. Place on puff pastry and sprinkle with Parmesan cheese. Fold up each side to enclose sausage and pinch to seal. Brush tips with mixture of beaten egg and milk. Chill.

Cut each log into bite-sized pieces. Bake on greased baking sheet for 15-20 minutes. Brush with Suan's Scotch Bonnet Pepper Jelly and serve. (May be served at room temperature.)

Tasteful tip: line your baking sheet with brown paper to prevent sticking.

Scotch Bonnet Southwest Salad

Prepare green salad as desired, top with grilled chicken (glazed with Suan's® Scotch Bonnet Pepper Jelly), Scotch Bonnet Corn, Black Bean, and Avocado Salsa, and dressing of your choice.

Scotch Bonnet Relish, Corn, Black Bean, and Avocado Salsa

1 can black beans, rinsed
1 can corn, rinsed
2 avocados, cubed
2 medium tomatoes, diced
1 small red pepper, diced
1/2 red onion, diced
1 1/2 teaspoons cumin
2 teaspoons Suan's® flavor sauce
Juice from 1 lime
2 tablespoons olive oil
Salt and pepper to taste

Combine all ingredients. Chill, toss and serve as a salad, as a dip or as a topping for a green salad.