Spicy Beef Tongue

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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2 beef tongues
1 tsp oregano
3 cloves garlic, crushed
1 large onion, cut into strips
1 lage carrot, sliced
2 Tbsp oil
12 large olives, sliced
12 large olives, sliced
1 scotch bonnet pepper, cut into slices (optional)
2 large bell peppers, cut into strips
3 sprigs of fresh cilantro
6 large tomatoes, cut into cubes
1 cup of tomato sauce


Boil the tongue until it is tender throughout but still firm, having added the oregano, a teaspoon of salt, and a teaspoon of pepper to the boiling water. Cool to room temperature.

Remove the tongue from the water and peel the skin off. Cut into fine slices. Heat the oil in a cooking pan over high heat. Brown the tongue slices. Remove from the pan.

Lower heat to medium and add the onion. Cook and stir until the onions become transparent. Add the garlic, bell peppers, carrots, and cook and stir for a minute.

Add the tomatoes and tomato sauce. Cover and cook over low heat until the tomatoes are soft. Add 1/2 cup of water and reduce to a thick sauce.

Return the tongue slices back to the pan. Mix well and cook for a minute. Add the cilantro leaves and season with salt to taste. Serve hot with arroz blanco or moro.

From dominicancooking.com