Does anybody have a great recipe for caribbean hot peppers?

Question

My husband and I just put in a garden this year and the only really good thing that came from the garden are these caribbean hot peppers...now I thought habernero peppers were hot. But these are nuclear hot. Anybody know any good recipes for these intensly hot peppers....i've already made one huge thing of salsa with them....any suggestions?

Answer 1

try this sauce better than tobasco etc.salsas, chutneys, and marinades for seafood. and a few other things
CARIBBEAN Scotch Bonnet Pepper Sauce
Extremely hot. Scoville Heat Units: 200,000-325,000 - That's HOT!

1 tablespoon vegetable oil
2 onions, diced
2 ripe mangoes or pawpaws (papayas),
skinned, seeded, and diced to 1/2 inch
6 carrots, diced
2 cho-cho squashes, peeled and diced
12 pimento (allspice) berries
10 whole black peppercorns
4 thyme sprigs
1 ounce ginger root, finely diced
1/2 cup sugar
8 to 12 Scotch bonnets
1/4 cup cane or cider vinegar

In a nonreactive pot, heat the oil. Saute the onions until they are translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. Saute the mixture 5 minutes, stirring constantly. Add the sugar and Scotch bonnet peppers. When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 more minutes.
Puree the mixture in a blender, and strain it. Store it in a tightly closed bottle in the refrigerator.

Curried Goat
Ingredients:
1 cup curry powder
3 large sprigs thyme
3 scotch bonnet peppers, finely chopped
2 onions, diced
1 bunch scallions, diced
Salt and freshly ground black pepper
4 pounds goat meat, bone in (lamb meat may be substituted)
1/2 cup chopped fresh garlic
1 carrot, diced
2 tomatoes, diced
1 pound potatoes, diced
1/2 cup chopped ginger
3 quarts chicken stock
Directions:
To make the marinade, combine the curry, thyme, scotch bonnets, onions, scallions, salt, and pepper. Marinate the goat meat overnight.

Remove the goat meat from the marinade. Reserve leftover marinade.
In a hot braising pan, brown the goat meat and garlic. Add carrots, tomatoes, potatoes, ginger, and reserved marinade. Add stock and stew for approximately 1 hour until meat is tender or about to fall off the bone.


Scotch Bonnet Tangerine Chicken
1 egg white

3 Tablespoons dry sherry

2 Tablespoons cornstarch

1 Pound boneless skinned chicken -- diced

1/2 Cup thinly sliced green onion

2Tablespoons minced fresh ginger

2 Tablespoons minced garlic

1 Tablespoon tangerine zest

1 scotch bonnet peppers -- flaked ** (1 to 2)

1/2 Cup chicken stock

2 Tablespoons soy sauce or tamari

2 Tablespoons rice wine vinegar

2 Tablespoons sugar

1/3 Cup oil


Preparation:
In a small bowl whisk egg white and 1 tablespoon each of the sherry and cornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowl combine green onion, ginger, garlic, tangerine zest, and hot-pepper flakes and set aside. In another bowl combine the 1/2 cup stock, soy sauce, remaining sherry, vinegar, and sugar. Stir to dissolve and set aside. Preheat wok over high heat. Remove chicken from marinade; discard marinade. Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until partially cooked (1-2 minutes). Remove and set aside. Make a paste of the remaining corn starch and chicken stock and set aside. Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over medium-high heat until fragrant. Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and stir until sauce is glossy. Serve immediately.

Answer 2

Caribbean-Style Pork with Hot Frying Peppers

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from The Chile Pepper Book by Carolyn Dille and Susan Belsinger. This cookbook has more appealing dishes in it than most of my other hot-stuff cookbooks, many of which contain only salsa recipes that are useful. The way I make this dish is quite different from the recipe, but the results are really tasty.

Serves 4 to 6

Any pale yellow-green mildly hot pepper can be used in this dish: Cubanelle, hot banana, Roumanian, or Santa Fe Grande. [I use Hungarian Wax.] Pork tenderloins cook quickly and are lighter than the pork roast or chops used traditionally. [Yeah, and they're also expensive!] For a Caribbean-style feast, serve the pork with black beans and/or rice, corn on the cob, lime- or vinegar-dressed coleslaw and sliced tomatoes. [I usually just make brown rice.]

2 pounds (900 grams) pork tenderloins [I use pork shoulder or butt]
3/4 cup (180 mL) white vinegar
1/3 cup (80 mL) mild-flavored honey
4 or 5 garlic cloves
Salt and freshly ground black pepper
3 tablespoons (45 mL) olive oil
1 pound (450 g) yellow-green mildly hot peppers, stemmed, seeded, and sliced about 1/2 inch (1 cm) thick
1 large sweet onion, halved lengthwise, each half cut into 8 pieces and separated into segments [!! Just chop the damned onion.]

Trim the thin layer of connective tissue and excess fat from the pork. Mix the vinegar and honey together in a dish large enough to hold the pork. Mash the garlic very well or put it through a press and add it to the dish. Marinate the pork, covered, in the refrigerator for 24 hours, turning two or three times. [I usually make the marinade, chop the pork into 1 cm cubes, then marinade it at room temperature while I chop the onions and peppers. Chopping the pork this way is time-consuming, but if you were really busy, would you be reading web pages?]
Remove the pork from the refrigerator about an hour before ready to serve. Transfer to a plate and reserve the marinade. Preheat the oven to 400F (200C) for about 10 minutes. [I skip all the oven steps.] Meanwhile, heat 1 tablespoon (15 mL) of olive oil over high heat in an ovenproof saute pan large enough to hold the pork without crowding. Salt and pepper the pork, and saute it for about 7 minutes, or until it is well browned all over. [I saute the cubes in corn oil in a big non-oven-proof pot.]
Baste the pork well with the marinade and transfer it to the oven. Roast the pork for about 10 minutes, or until the internal temperature reaches 160F (71C), basting two or three times withe marinade. When the pork is done, place it on a board. Let it stand while you cook the peppers and make the sauce. [I skip this step altogether in favor of stove-top preparation.]
In a large saute pan over high heat, saute the peppers and the onion in the remaining olive oil about 5 minutes, or until they are browned and crisp-tender. Season lightly with salt and pepper. [I saute the onions and peppers in with the meat.]
While the peppers are cooking, pour the remaining marinade into the roasting pan along with a little water and salt and pepper. Reduce by half and adjust the seasoning. Slice the pork about 1/4 inch (5mm) thick. Place the peppers on a serving dish, arrange the pork slices on top, and pour the cooking juices over all. Serve hot. [I add the marinade to the pot, and let the whole mess cook down for about 10 minutes.]

Answer 3

Roast with tomatoes, garlic and make hot sauce.

Answer 4

NO CAUSE I CANT COOOOK AT ALL BUT SOME MILD SASAGE

LOVE YA AND SORRY