Spice it up!
Words by Kyle Fulton
Famous for its sweet fiery taste, scotch bonnet pepper is found in many dishes across the Caribbean. Adding colour as well as flavour and heat, the five-alarm pepper that racks up 100,000 to 350,000 Scoville Heat Units (SHU) is also an excellent source of potassium, folic acid and vitamins A, C and E. An ideal complement to most meals, no self-respecting tropical chef’s pantry is complete without the spicy pepper.
- Peppers obtain their heat from capsaicin, which remains unaffected by cooking or freezing.
- Capsaicin tells the brain to produce endorphins, the body’s natural painkillers that create a sense of well-being.
- Reduce the heat of a fresh chili by removing the seeds and inner membrane.
1 dozen Scotch bonnet peppers – red, yellow and green, sliced
1 medium onion, sliced very thin
2 cloves garlic, sliced very thin
1 medium carrot, peeled and sliced into very thin rounds
2 teaspoons salt
3 pimento berries
2 cups white vinegar
Take a sterilised 16-ounce jar and add the peppers, vegetables, salt, pimento and peppercorns.
Heat the vinegar until hot but not boiling. Pour over the peppers and vegetables to cover, then seal the jar.
Let the mixture stand a week or more for flavours to blend.
While the liquid is considered the sauce, many enjoy eating the spicy, pickled vegetables with a meal.
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