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Chilli Caribean 
3 Kg's lean ground beef
2 Tbsp. barbecue seasoning
1 Tbsp. allspice
3 Golden Habanero Chillis finely chopped
2 x 410 gram cans tomato puree
2 x 410 gram cans baked beans
2 Medium onions, chopped
1 Tbsp. chilli powder
Brown the ground beef and pour off excess fat. Add the rest of the ingredients and simmer 1 ˝ hours on low heat. Enjoy. As the Golden Habanero chilli is rated as one of the hottest in the world, it is recommended that rubber gloves are worn when handling it. We suggest that you use three chillis and experiment yourself if you prefer to increase the temperature.
 
 Chilli Chicken Salad Sandwich
3-4 chicken breasts, cooked and skinned, cut into bite-size chunks
3-5 sprigs fresh parsley
16 fresh spinach leaves, cut or torn into small pieces
2 spring onions, minced finely
1 stalk celery, chopped
1/2 cup mayonnaise
1 cup red or green halved seedless grapes
5 Bolivian Rainbow chillis finely chopped
Salt and pepper to taste
Combine all salad ingredients. Let sit an hour in the refrigerator to allow the flavors to blend. Garnish with tomato and avocado wedges or stuff pita bread with the salad and top with sliced tomato and avocado most
 
 Garden Peas with Olive Oil and Chilli
4 tb Olive oil
1 sm Onion; finely chopped
1 Red chilli pepper; deseeded and finely chopped
250 g Frozen garden peas; (8oz)
1 tb Water
Heat the oil over a moderate heat, add the onion and chilli, saute for 1 minute or until the onion is soft.

Stir in the peas and 1 tablespoon of water, cover and simmer for 3-4 minutes, shaking the pan from time to time. Serve immediately.

Tequila Lime Caesar Salad Dressing

  • 2 tbs. Dijon mustard
  • 2 tbs. pureéd garlic
  • 2 cups grated parmesan or dry Monterey Jack Cheese
  • 4 tbs. Rose's lime juice
  • 1 1/2 cup red wine vinegar
  • 1 shot Cuervo Gold Tequila
  • 1 1/2 cup Worcestershire sauce
  • 2 cups olive oil
  • 8 anchovy filets

In a blender or food processor, puree garlic, cheese, lime juice, tequila, anchovies, Worcestershire, Dijon mustard and 1/2 cup olive oil. Add vinegar to this paste and pulse, slowly drizzling in remaining oil. Season with cracked black pepper.