Caribbean Pepper Salad

  • 5 Bell Peppers (if possible buy 1 red, 1 orange, 1 green, 1 purple, & 1 yellow)
  • 1 medium to large Red Onion, cut into thin strips
  • 2 Hungarian Wax Peppers
  • 2 Hot Peppers, minced OR substitute
  • 4 specialty peppers with 2 Jalapeno Peppers, minced
  • 4 small firm Plum Tomatoes, sliced 1/8 to 3/16" rounds
  • 2 Tbsp. Tarragon Vinegar or Balsamic Vinegar
  • 1 Tbsp. Dijon Mustard
  • 2 tsp. Sugar or Honey
  • 1 tsp. Salt
  • 1/2 tsp. Iguana Red Pepper Sauce
  • 1 Tbsp. Pirates Blend Caribbean Condiment
  • Fresh chopped Cilantro and/or parsley to taste
  • Ground Black Pepper to taste
  • 4 Tbsp. Olive Oil
  • 2 Tbsp. Sesame oil
  • 2 tsp. grated Lime Zest (the peel & pulp if you like)

Cut bell peppers into julienne strips. Seed all hot peppers before dicing & mincing and be careful not to touch your eyes or other mucous membranes when handling any hot peppers! In a large-size bowl, toss all peppers, onion, tomato and chopped herbs. To make dressing, use shaker jar or whip in medium bowl vinegar, mustard, sugar or honey, salt, Iguana Red Pepper Sauce, Pirates Blend Caribbean Condiment, oils, and black pepper. Shake or whip into a frenzy. Toss vegetables with dressing. Add lime zest. Toss again for good fortune. Cover and Chill before serving.