Cooking With Chris Bonnie Learns How To Make Extreme Caribbean Peppersauce.

In this premier episode of cooking with Chris, Chris is joined in the kitchen by Bonnie who’s visiting from Europe. Bonnie learns how to make two wonderful peppersauces (hot sauce) using traditional techniques from the Caribbean. The first pepper sauce is a somewhat chunky version with a wonderful garlic base. The other pepper sauce is very hot and it brings out the true vibrancy of scotch bonnet peppers.

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Chris De La Rosa from shares his take on a mango pineapple coleslaw. Diced juicy pineapple along with thinly sliced mango is tossed with traditional coleslaw ingredients like cabbage, carrots and celery to create a wicked mix of textures and flavors to this wonderful Caribbean type coleslaw.

You’ll Need…

4-5 cups shredded cabbage
3/4 cup purple cabbage
1 cup shredded carrot
3/4 cup diced pineapple
1 cup mango (sliced thin)
3 tablespoon diced red onion
1/4 scotch bonnet pepper diced finely (no seeds)
1/4 teaspoon sea salt


1 cup miracle whip (or mayo)
1 teaspoon dijon mustard
3/4 teaspoon dry mustard powder
3 tablespoon pineapple juice (or vinegar)
1 teaspoon white sugar
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/2 lemon (juice)

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