Old Sour

This recipe is very simple, yet very profound. Us Key Westers always have a bottle of Old Sour in the refrigerator ready for use and another one getting ready.


2 cups Key lime juice
1 Tbs. salt
2 Bird peppers or 1 Scotch Bonnet, seeded and chopped

Mix all ingredients together. Let stand 1 day or longer. Strain through cheesecloth 4 times, reserving peppers. Pour into bottles with peppers. Cork. Refrigerate 2 weeks or more before using. This will stay good if refrigerated 2-3 months!!

Key West Papaya Dessert

This is another great dessert on a hot and humid tropical night!


1/2 cup sugar
1/2 cup water
juice of two limes
1 medium papaya, peeled, seeded, and cut up into small cubes
lime slices and mint sprigs for garnish

In a 1 quart saucepan over medium heat bring the sugar and water to a slow boil. Remove from heat.
Squeeze the lime juice over the papaya cubes. Add to warm syrup. Chill throughly and serve in sherbert glasses. Garnish with lime slices and mint sprigs.

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Jamaican Me Crazy Shrimp

This recipe is sure to satisfy the spicy seafood lovers everywhere.


1 tsp. dried marjoram
1 medium onion, chopped
1 Tbs. butter
1 pound cooked shrimp
1/2 cup tomato sauce
1 Tbs. prepared mustard
1 Tbs. rum
1 tsp. Fiery Scotch Bonnet Sauce
1/4 cup water
1 1-pound can ackee, drained

Brown the marjoram and onion in the butter. Add the shrimp and cook for three minutes. Stir in the tomato sauce, mustard, rum, hot sauce, and water and simmer for ten minutes. Add the ackee and cook for five minutes more.
This dish is great with Jamaican rice and peas!

Fiery Scotch Bonnet Sauce

As with most Caribbean hot sauces this can be used on any meal you are preparing.


1/4 cup vegetable oil
2 cloves garlic, chopped
1 large onion, chopped
4 large tomatos, peeled and seeded
3 Scotch Bonnet chilis, seeded and minced
1 1/2 tsp. oregano
1 tsp. ground black pepper
1/2 cup vinegar

Heat the oil in a skillet. Add the garlic and onion and saute until soft. Add the remaining ingredients except the vinegar. Cook for about 20 minutes, until thick. Add the vinegar. Cook for 5 more minutes. Pour into jars and store in refrigerator or up to 3 weeks.

Cayobo's Banana Fritters

Bananas grow like weeds in the tropics. You can find them being tended to in nearly every yard, and growing wild in just about every other available space. This recipe goes well as an appetizer or as a dessert.

3 ripe bananas, peeled and chopped
1/2 cup rum
1 Tbs. sugar
1 tsp lime juice
2 cups flour
2 Tbs. sugar
1 Tbs. butter
1/2 cup milk.
1 tsp. baking powder
1 egg
Enough oil for frying

Toss the bananas with the rum and 1 Tbs. sugar and let marinate for 1 hour.
Combine the remaining ingredients, EXCEPT the oil, to make a batter. Heat the oil in a skillet. Using a perforated spoon, dip the banana chunks into the batter and carefully drop into the hot oil. Fry the fritters, turning occasionaly, until they are light brown. Remove from heat, drain on paper towels, and cool slightly before serving.