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Chile - Scotch Bonnet
Serve these spicy vegetables as a side dish to just about any grilled meat or fish. If using bamboo skewers, soak them in water for 20 minutes to prevent them from burning. From The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach, Ten Speed Press, 1995.
Gibi learned this recipe many years ago from Carlos, a 73-year-old man who lived in the Blue Mountain region of interior Jamaica. Note that jerk has spread throughout the Caribbean and is not just limited to Jamaica. Use this with pork or chicken. Fifteen Scotch bonnets makes an extremely hot paste, so feel free to lower this amount.

The shrimp taste better if you cook them with their shells on. Then you can serve them as an appetizer and have your guests peel the shrimp themselves. Alternatively, you can use peeled shrimp and serve them over white rice.

Here's a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand. From the article Mango Madness!

This recipe combines fresh asparagus, bell peppers and a Scotch bonnet-based hot pepper jelly to make a unique side dish for grilled foods.
From the Netherlands Antilles' island of Saba comes this simple, 
steeped hot sauce that graces seafood dishes or simple rice. Malt
vinegar, made from malted barley, is the secret taste ingredient.
Because of the vinegar, this sauce can be kept for a month or so in the
refrigerator.

This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the "eyes," drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You'll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!

 

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