Recipes worth sharing

Bring bold Caribbean flavour to the table with simple recipes made for generous sharing.

Lime'in Glazed Thighs

Lime'in Glazed Thighs

Sticky, sweet, and packing Pepper Brew's signature slow-building heat these thighs get a bold Limein' glaze in the last few minutes of roasting, then finish under the broiler for caramelized, glossy skin.

Servings: 4

Prep time: 10 mins

Cook time: 35 mins

Ingredients & measurements

8 bone-in, skin-on chicken thighs

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

3 tbsp Pepper Brew Limein' pepper jelly

1 tbsp lime juice

1 clove garlic, minced

Fresh coriander or lime wedges, to serve

Method

Heat oven to 190°C (375°F). Pat chicken thighs dry, then rub with olive oil, salt, and pepper.

Arrange skin-side up on a lined baking sheet and roast for 25 minutes.

Meanwhile, whisk together the Limein' pepper jelly, lime juice, and minced garlic in a small bowl until smooth.

Remove chicken from the oven and brush generously with the Limein' glaze. Return to the oven for 8–10 minutes, until the glaze is bubbling and the chicken is cooked through.

For extra caramelization, broil for the final 1–2 minutes, watching closely so the glaze doesn't burn.

Rest for 5 minutes, then garnish with fresh coriander or a squeeze of lime and serve.

Garlic Pepper Toast

Garlic Pepper Toast

Smoky, garlicky, and loaded with Pepper Brew's signature heat — this is the garlic bread you'll be asked to bring to every dinner. Softened butter whipped with fresh coriander and a generous glug of our Garlic Pepper Sauce, then baked until the edges go crispy and golden.

Servings: 4

Prep time: 5 mins

Cook time: 25 mins

Ingredients & measurements

250g unsalted butter, softened

½ tsp salt

Small bunch coriander, finely chopped

1–2 tbsp Pepper Brew Garlic Pepper Sauce

Method

In a small bowl, combine the softened butter, salt, chopped coriander, and Garlic Pepper Sauce. Mash together with a fork until fully combined.

Heat oven to 200°C (390°F).

Spread the Pepper Brew garlic butter generously over your bread of choice, then wrap tightly in a double layer of foil.

Bake for 15 minutes, then unwrap the foil and bake for a further 10 minutes, until golden and crispy on top.

Sweet Pepper Salmon Steak

Sweet Pepper Salmon Steak

Bright, herby, and finished with Pepper Brew's Sweet Pepper Sauce — these salmon medallions marinate in citrus, thyme, and a touch of heat before roasting to tender, flaky perfection.

Servings: 4

Prep time: 15 mins (+ 1 hour marinating)

Cook time: 20–25 mins

Ingredients & measurements

2 salmon steaks (yields 4 pieces)

½ tsp sea salt

2½ tbsp Pepper Brew Sweet Pepper Sauce

1 tbsp soy sauce

2 tsp lime or lemon zest

1 tbsp fresh thyme leaves

1 tbsp lime juice

2 tbsp olive oil

Cotton kitchen twine

Method

Cut each salmon steak in half, removing all bones. Rub generously with sea salt, then roll into medallions and tie in place with kitchen twine.

In a bowl, combine the Sweet Pepper Sauce, soy sauce, lime zest, thyme, and lime juice. Rub this mixture over both sides of the salmon medallions.

Drizzle with olive oil and marinate for 1 hour.

Heat oven to 245°C (475°F). Roast the salmon uncovered for 20–25 minutes, flipping at the 10–12 minute mark.

Alternatively, cook on the grill over medium-high heat, flipping once, until just cooked through.