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Enid Worrell's Corned Bonney Peppers

Monday, 26 May 2008


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.


At a glance
Chile peppers
Cooking Method
No Cook
Heat Level
Scotch Bonnet
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


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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