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Enid Worrell's Corned Bonney Peppers

Monday, 26 May 2008

Description

In tiny Bathsheba on the wild Atlantic coast, Enid Worrell creates some of the best Bajan cuisine at her establishment, the Bonito Bar and Restaurant. She was kind enough to give us her recipe for corned--or pickled--bonney peppers. The vinegar acquires the heat of the peppers, and then it’s sprinkled over fish or curries. The pickled peppers are chopped up and used when fresh ones are not available. Note: This recipe requires advance preparation.

Ingredients

At a glance
Cuisine
American
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
5
Chile
Scotch Bonnet
Meal/Course
Condiment
Makes
1 pint
  • 1 pint fresh red bonney peppers, or substitute habaneros, stems removed, left whole

  • 1 tablespoon vegetable oil

  • 1 teaspoon salt

  • 1 tablespoon rum

  • White vinegar to cover

Methods/steps

Place the peppers in a 1-pint jar. Add the vegetable oil, salt, and rum, then add the vinegar to cover all. Shake vigorously. Allow the peppers to pickle for at least 2 weeks before using. As the vinegar is used, replace it with fresh vinegar.

 

 

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