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You probably all know the 7 layer dip recipe. What’s not to love about a huge scoop full of all those delicious ingredients on a crispy chip?  Most people I know make it as a cold appetizer, but I much prefer to eat it hot and steamy  from the oven, served

Part 2 of the Taco party.  In honor of Cinco de Mayo, I’m hungrily working my way through the taco food groups.  Today we are going to cook chicken.  Yesterday I shared my recipe for shrimp tacos.  See my earlier post to get the recipe for Old St Augustine Datil Jerk

Cinco de Mayo is fast approaching and I’m gearing up by planning a taco bar.  Something for everyone: Datil Jerk Blackened Shrimp Tacos With Mango Salsa, Tequila-lime Chicken Tacos, Cilantro, Lime and Jalapeño Marinated Steak Tacos, and Loaded Vegetarian Tacos.  Paired with lots of ice cold Mexican beer, and plenty of

Spinach, Mushroom & Artichoke Bread Pudding.  Florida Citrus Marinated Shrimp.  Garlic Roasted Potatoes.  Grape Salad.  Banana Nut Muffins with Cinnamon & Honey Cream Cheese FIlling.  Doesn’t that sound delicious?  That’s what’s on the menu this year.  I’ll probably add in a cocktail or two to liven things up a bit

What can you do with a bag of spinach, a jar of artichoke hearts, roasted red peppers, a few mushrooms and some chicken breasts?   You can make a fragrant and delicious dinner, worthy of a five star restaurant. I craved something different, and a trip to the grocery store

Welcome!

Greetings from Historic St Augustine Florida. My name is Angela and I’m the Datil Pepper Lady. My mission is to educate America about the Datil Pepper. I make Datil Pepper products and use them to cook up some amazing meals. Join me on this culinary adventure. Stay Spicy!

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