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.