Thank you for visiting Tastin’ Jamaican. This handcrafted Caribbean style salsa is made with mangos, lime, a hint of hickory smoke, and a touch of brown sugar to give it a uniquely fresh flavor that is very addictive. Be sure to read about the company, see what our customers are saying about the salsa, mark your calendar so you can attend special events with us, order your salsa through our site, or pick it up at a few local retailers. Be a fan of ours on Facebook, Google+, Pinterest, Twitter, and Instragram so you don’t miss anything about this awesome “Taste o’ Jamaica, Mon.”
It's a taste of the islands without leaving your home!
Recipe of the Month
Tastin’ Jamaican Low-Carb Zucchini Lasagna By Melissa Hodges Louisburg, NC
3-4 large Zucchini, rinsed 1 Tbsp extra-virgin olive oil 1 lb ground lean turkey, venison, or beef 1 small onion, diced 3 cloves garlic, diced 4 tsp Taco Seasoning Pepper ¾ cup tomato sauce ¾ cup Tastin’ Jamaican salsa, your choice heat level 1 15oz container of ricotta cheese 1 large egg ½ cup fresh cilantro, rinsed and roughly chopped 4 oz grated Mexican blend or Mozzarella cheese 1 large red or green bell pepper, chopped (if desired)
Preheat oven to 375 degrees. Slice Zucchini lengthwise into 1/8” thick slices. Lightly sprinkle with salt, microwave slices for 2 minutes and pour water off, or bake for 15-20 minutes and blot moisture with paper towel. Heat olive oil over medium heat in a large pan, add ground meat, onion, garlic, taco seasoning, and a pinch of pepper. Cook until onion is clear and meat is browned. In a medium bowl, stir together the tomato sauce and Tastin’ Jamaican salsa. In a separate bowl, beat together the ricotta cheese, egg, and a pinch of pepper.
Spray a 9 x 13 baking dish with cooking spray. Spread half of the sauce mixture evenly on the bottom, followed by half of the ground meat mixture. Place half the Zucchini in a single layer, lightly overlapping them. Spread half the ricotta mixture evenly over the Zucchini, followed by half the cilantro. Repeat the layers. Add the shredded cheese and chopped bell peppers on top.
Cover lasagna with tinfoil and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes, until excess moisture is gone and the lasagna is golden brown and bubbly.
Award Winning Salsa
First Place - International Flavor Awards, Madison, WI - 2016
Second Place - World Hot Sauce & Extreme Foods Awards, New Iberia, LA - 2016
First Place - Franklin County Strawberry Festival, Louisburg, NC - 2017