Copyright © 1997 by Dave DeWitt and Nancy Gerlach
All rights reserved. No part of this book may be reproduced in any form, except brief excerpts for the purpose of review,
without written permission from the publisher.
Celestial Arts
an imprint of Ten Speed Press
Post Office Box 7123
Berkeley, California 94707
Distributed in Australia by Simon & Schuster Australia, in Canada by Ten Speed Press Canada, in New Zealand by Southern
Publishers Group, in South Africa by Real books, and in the United Kingdom and Europe by Publishers Group UK.
Design by Toni Tajima
Library of Congress Cataloging-in-Publication Data:
DeWitt, Dave
The pepper pantry. Habaneros / by Dave DeWitt and Nancy Gerlach—1st ed.
p. cm.
eISBN: 978-0-307-82043-3
1. Cookery (Hot peppers) 2. Hot peppers. I. Gerlach, Nancy.
II. Title
TX803.P4-6D487 1997
641.6′384—dc20
96-31709
v3.1
CONTENTS
T
THE HOTTEST OF THE HOT
he previously obscure habanero has become the designer chile of choice in the United
States in about a decade. We can take some minor credit for this, as we were
instrumental in giving the habanero early publicity. But rave reviews alone are not
enough to account for the continuing explosion of habanero products, habanero
gardening, and habanero recipes.
We believe the popularity of habs is a combination of three factors. Of course, their
extreme heat is what the legend is all about, though nonpungent habaneros do exist. But
beyond the heat—which can easily be tempered by other ingredients—are two other
olfactory considerations: aroma and f1avor. The unmistakable aroma of the habanero
persists through cooking and processing and is often referred to as apricot-like. It is not
only the hottest of the hot, but perhaps the most flavorful.
What’s in a name? Origins
Habaneros and their kin are varieties of Capsicum chinense, which is one of the ve
domesticated species of peppers. As is true with the rest of the peppers, the
nomenclature of the chinense species is highly confusing. There are three major
di culties: a misnamed species, the misuse of the word “habanero,” and a confusing
number of common names.
The species was misnamed Capsicum chinense in 1776 by Nikolaus von Jacquin, a
Dutch physician who collected plants from 1754 to 1759 in the Caribbean for Emperor
Francis I. Jacquin wrote, mysteriously, “I have taken the plant’s name from its
homeland,” which was dead wrong. We are now stuck with a totally inaccurate species
name of a supposedly Chinese pepper that’s not from China but the Caribbean and
South America.
The second nomenclature problem is with the word habanero (sometimes erroneously
spelled habañero), when it is used in English to represent the entire chinense species.
That appelation is a misnomer because there are dozens—if not hundreds—of pod types
within the species, and the Spanish name habanero technically refers to a speci c pod
type from the Yucatán Peninsula. But because consumers in the United States were
familiar with the Mexican peppers, habanero became the buzz word for the species—
even to the point where writers were calling the Scotch bonnet a “type of habanero.”
Wrong. The Scotch bonnet and habanero are di erent pod types of the same species.
Despite all this logic, we admit that the word habanero has come into common usage as
the generic term for the species—and that is why we use it in that manner in the title of
this book. The third nomenclature problem is the plethora of common names ranging
from Scotch bonnet to bonney pepper to bonda man Jacques to Congo pepper.
But what about the Cuban connection? Isn’t that the origin of the word habanero,
meaning “from Havana”? Pepper experts have long debated the possible Cuban origin
for the habaneros that are grown today in the Yucatán Peninsula of Mexico and Belize.
Mexican horticulturists Cancino Laborde and P. Pozo Compodonico stated that the
habanero is the only pepper in Yucatán without a Mayan name, which would indicate
that it was imported. We have grown seeds from Cuban immigrants that turned into the
familiar orange habaneros, another indication of their Cuban origin.
The Amazon basin was the center of origin for the chinense species, but the story of
the spread of the wild varieties and their eventual domestication is still not clear.
However, the oldest known chinense specimen ever found was a single intact pod
(probably a wild form) that was discovered in Preceramic levels (6,500 B.C.) in the
Guitarrero Cave of coastal Peru.
Since both wild and domesticated forms of the Brazilian chinense exist today, it
follows that the species was domesticated in much the same manner as the annuum
species in Mexico: rst, it was a tolerated weed with erect fruits. Then, as early farmers
planted the seeds and tended the plants, there was a gradual evolution by human
selection to larger, more pendant pods.
The domestication of the chinense species occurred around 2000 B.C., and, according
to ethnobotanist Barbara Pickersgill, “it was probably connected with the development
of agriculture in tropical forests. It seems reasonable to assume that C. chinense was
domesticated east of the Andes by tropical forest agriculturists, who were probably
responsible for the domestication of manioc.” She added, wryly, “As a condiment, the
chile pepper probably formed a welcome addition to any diet consisting largely of
manioc starch.” By about 1000
B.C.
, domesticated chinense varieties had spread to the
Pacific coast of Peru.
The cultivation of the chinense species produced many pod types and varieties.
Bernabe Cobo, a naturalist who traveled throughout South America during the early
seventeenth century, was probably the rst European to study the chinense species. He
estimated that there were at least forty di erent pod types, “some as large as limes or
large plums; others, as small as pine nuts or even grains of wheat, and between the two
extremes are many di erent sizes. No less variety is found in color … and the same
difference is found in form and shape.”
Chinense was and is the most important of the cultivated pepper species east of the
Andes in South America. Barbara Pickersgill notes that the fruity characteristics of the
species are more variable around the mouth of the Amazon than further west because of
human selection of the pods.
The dispersion of domesticated chinense types into the Caribbean and Central America
occurred in two di erent directions. Some chinense varieties spread into the isthmus
from Colombia and eventually became common in Panama and Costa Rica. But
apparently their spread north was halted before they reached the Yucatán Peninsula.
Meanwhile, the ancestors of the Arawaks and Caribs, transferred the chinense from
the Amazon Basin through Venezuela and into the Caribbean, where pod types
developed on nearly every island.
A hot history
When Columbus rst explored the Caribbean islands in 1492, there’s a good chance that
the rst chile pepper he encountered was a Scotch bonnet or its cousin. So it would not
be surprising if Columbus misnamed the pod pimiento (pepper) right after biting into a
chinense.
According to Jean Andrews, “After 1493, peppers from the West Indies were available
to the Portuguese for transport to their western African colonies.” Brazilian peppers
were available by 1508, when Portugual colonized Brazil. After sugarcane was
introduced into Brazil in 1532, there was a great need for slave labor. Considerable
trade sprang up between Portuguese colonies in Angola and Mozambique with those
across the Atlantic in Pernambuco, Brazil. It is believed that this trade introduced New
World peppers into Africa, especially the chinense and frutescens species.
Naturalist Francisco Ximnez wrote in his natural history of Guatemala, in 1722, that
he had heard of a pepper from Havana that was so strong that a single pod would make
“a bull unable to eat.” Some people theorize that the unnamed pod was the legendary
early habanero.
Legend & lore
A well-known West Indies folktale describes a Creole woman who loved the fragrant
island pods so much that she decided to make a soup out of them. She reasoned that
since the Scotch bonnets were so good in other foods, a soup made just out of them
would be heavenly. But after her children tasted the broth, it was so blisteringly hot that
they ran to the river to cool their mouths.
Unfortunately, they drank so much water that they drowned—heavenly, indeed! The
moral of the story: be careful with Scotch bonnets and their relatives. This is why many
sauce companies combine them with vegetables or fruits to dilute the heat. And water,
of course, is hardly the best coolant; dairy products are.
A Caribbean pepper recipe supposedly will spice up your love life! In Guadeloupe,
where chinense is called le derriere de Madame Jacques, that pepper is combined with
crushed peanuts, cinnamon sticks, nutmeg, vanilla beans packed in brandy, and an
island liqueur called Creme de Banana to make an aphrodisiac. We assume it’s taken
internally.
Habanero hot sauces
An old island adage says that the best Caribbean hot sauce is the one that burns a hole
in the tablecloth. We’ve never seen that happen in all our trips to the Caribbean, but
we’re certain that the earliest hot sauces in the region were made with the crushed
chinense varieties. According to some sources, the Carib and Arawak Indians used
pepper juice for seasoning, and after the Europeans were introduced to chile peppers,
slave-ship captains combined pepper juice with palm oil, our, and water to make a
“slabber sauce” that was served over ground beans to the slaves aboard ship.
The most basic hot sauces on the islands were made by soaking chopped Scotch
bonnets in vinegar and then sprinkling the ery vinegar on foods. Over the centuries,
each island developed its own style of hot sauce by combining the crushed chiles with
other local ingredients such as mustard, fruits, or tomatoes.
Homemade hot sauces are still common on the islands of the Caribbean. The sauces
piquante and chien from Martinique and ti-malice from Haiti all combine shallots, lime
juice, garlic, and the hottest chinenses available. Puerto Rico has two hot sauces of note:
one is called pique and is made with acidic Seville oranges and habaneros; the other is
sofrito, which combines small piquins (bird peppers) with annatto seeds, cilantro,
onions, garlic, and tomatoes. In Jamaica, Scotch bonnets are combined with the pulp
and juices of mangoes, papayas, and tamarinds. The Virgin Islands have a concoction
known as “Asher,” which is a corruption of “Limes Ashore.” It combines limes with
habaneros, cloves, allspice, salt, vinegar, and garlic.
Another good example of the combination of habaneros and other ingredients is
Melinda’s (called Marie Sharp’s Hot Sauce in the United States), made in Belize from
habaneros, carrots, and onions, which makes for a milder, more avorful sauce than
that made by simply combining the pureed chiles with vinegar.
Jamaica’s Pickapeppa sauce has a avor similar to Worcestershire sauce and has only
a slight bite. The fruity avor comes from mangos, raisins, and tamarind. However, it
should be noted that the company has a much hotter version of Pickapeppa with more
Scotch bonnets and fewer fruits.
The hot sauce known as Matouk’s owes its existence to a speech by Trinidadian
political leader Dr. Eric Williams, who said that the variety of jams, jellies, sauces, and
pickles made by housewives were an integral part of Trinidad’s culture. He pointed out
that as women gained employment outside the home, the nation was in danger of losing
the tastes of the authentic kitchens of Trinidad and Tobago. George Matouk, a
Trinidadian businessman, was inspired by Williams’ speech, and in 1968 he founded
Matouk’s Food Products and began manufacturing jellies, jams, and hot sauces. Congo
peppers (the local name for habaneros) are combined with herbs, spices, and papayas.
The Matouks’ brand has three heat levels. About half of their sauce production is
consumed locally, and the rest is exported, mostly to the United States and Canada. The
United States is the primary market for Matouk’s Trinidadian hot sauces.
The last decade has seen an enormous explosion in habanero hot sauce production,
with most of it in the United States. There are now more than a hundred brands of
habanero hot sauces, with more on the way.
B
FROM SEED TO SHELF
ecause of the great diversity of the species, there is no typical chinense. The varieties
range between one to four-and-a-half feet tall, depending on environmental factors.
Some perennial varieties have grown as tall as eight feet in tropical climates, but the
average height in U.S. gardens is about two feet. It has multiple stems and an erect
habit. The leaves are pale to medium green, usually ovate in shape, and are often large,
reaching up to six inches long and four inches wide. They are usually crinkled, which is
a distinguishing trait.
The owers have white, slightly greenish corollas and purple anthers. The plant sets
two to six fruits per node, and this trait distinguishes it from the other Capsicum species,
which usually only set one fruit per node. Chinense crosses proli cally with annuum,
sporadically with frutescens and baccatum, and does not cross with pubescens.
The pods vary enormously in size and shape, ranging from chiltepin-sized berries one-
quarter inch in diameter to wrinkled and elongated pods up to ve inches long. The
familiar habaneros are pendant, lantern-shaped or campanulate (a attened bell
shape), and some are pointed at the end. Caribbean chinenses are often attened at the
end and resemble a tam, or bonnet. Often, the blossom ends of these pods are inverted.
The pods are green at immaturity and mature to red, orange, yellow, or white. Chinense
pods are characterized by a distinctive, fruity aroma that is often described as apricot-
like.
Varieties
The basic varieties of the chinense species are as follows. To put the heat scale in
perspective, ratings of a jalapeño range from 3,000 to 8,000 Scoville heat units.
Orange habaneros are perhaps the most common and are originally from the Yucatán
Peninsula. They are grown commercially in California and Texas, and in home gardens
all over the country. They typically measure 80,000 to 200,000 Scoville heat units.
Red habaneros are grown commercially in Costa Rica and California. The ‘Red Savina’
variety from GNS Spices is the rst member of the species to be awarded a Plant Variety
Protection permit from the USDA. ‘Red Savina’ is the hottest pepper ever tested: 577,000
Scoville heat units.
Datil peppers are a somewhat milder variety with elongated pods that are grown
around St. Augustine, Florida. We estimate them to be around 40,000 Scoville heat units.
Scotch bonnets are the typical, tam-shaped chiles of the Caribbean. They are also
called booney peppers, bonney peppers, and goat peppers on various islands. They are
usually red or yellow at maturity. They are about 100,000 Scoville heat units.
Growing the habs
The habanero relatives that we have collected and planted over the years are but a
small fraction of the total number of pod types in the species. However, they paint a
fascinating picture of the world of this intriguing species of chile pepper.
In the United States, most commercial habanero seeds are generic (meaning that their
precise origin is not speci ed), although some varieties such as ‘Red Savina’ are
appearing in seed catalogs. For growers who wish to nd exotic chinense seeds, we
suggest Seed Saver’s Exchange or the the United States Department of Agriculture’s
Plant Introduction Station in Georgia (see Appendix).
The seeds tend to take a long time to germinate, and bottom heating is the key to
speeding up the process. The chinense, being tropical plants, do best in areas with high
humidity and warm nights, but we have heard reports of chinense varieties growing well
in such diverse locations as Northern California, Texas, Illinois, and Louisiana.
Wherever they are planted, however, they are slow growers, especially in the
Southwest, with a growing period of at least 100 days or more after transplanting for
mature pods.
The yield varies enormously according to the varieties grown and how well the
particular plants adapt to the local environment; we have grown stunted plants with as
few as ten pods and large, bushy plants with fifty or more.
The key to good growth seems to be a loose, friable soil that is well drained but kept
moist. After years of growing, we know to add organic matter to the garden soil in the
form of aged manure and sawdust, compost, peat moss, or a combination of all three.
For container soil, vermiculite and perlite are added to commercial potting soil along
with a little sand to promote drainage. Don’t use garden soil for containers unless it is
thoroughly mixed (half-and-half) with the above mixture.
During the growing season, take care not to over fertilize, or you will have
spectacular leaf growth and few pods. Any type of stress on the plant, such as
withholding water, will tend to make the pods hotter. In hot and dry desert climates,
providing a sunscreen or partial shade can present sunscald and encourage vegetative
growth.
Harvesting & storing
As the plant flowers and sets fruit, there will be pods in all stages of maturity. Of course,
the ripe, brightly colored pods are the most desirable, but the green pods are also good
to cook with, if not quite as hot and avorful. In some cases, with highly proli c plants
that are setting dozens and dozens of pods, be sure to pick the pods as they get ripe. You
may pick green ones as the plant approaches its “fruit load”—the maximum number of
pods that a plant can hold.
If you are collecting seed, remember that only mature pods in full color will have
seeds that will germinate. After picking, the length of time the pods will remain usable
varies according to temperature, humidity, and storage methods. Fresh pods will last a
week or so in the house, and a couple of weeks in the refrigerator. Clean all excess
moisture o the habaneros before storing them in a plastic bag in the refrigerator.
Inspect them every few days for mold, and use them as soon as possible.
Over the years, many people have asked us how to preserve the habanero crop. The
simplest method is simply to wash and dry the pods and place them in a plastic bag in
the freezer. They will lose some of their rmness when they’re defrosted, but the avor,
heat, and aroma will all be preserved. Habaneros can also be puréed with a little
vinegar, and the mixture will keep in the refrigerator for weeks.
Another common preservation method is drying the pods. They should be cut in half
vertically, seeds removed, and placed in a food dehydrator. After they are thoroughly
dried, they can be stored in jars, in plastic bags in the freezer, or ground into powders
(be sure to wear a dust mask!).
Drying does not a ect the heat level of the pods, but pods that are rehydrated will lose
some flavor and aroma.
Remember, sauces and salsas are a great way to utilize excess habaneros from the
garden!
Heat levels
Although the species is renowned for a very high heat level, a range of heat levels are
found in the chinense—from zero to the hottest ever measured. The typical commercial
habanero averages between 80,000 and 150,000 Scoville heat units, but has great
variability depending upon climate and stress. In a series of experiments at New Mexico
State University, Paul Bosland and Peggy Collins tested the same variety of chinense, an
orange habanero from Yucatán, grown under di erent conditions. In 1992, the pods
grown outside in a eld measured 357,992 Scoville heat units. The same variety, grown
in the greenhouse, measured 260,825. The variability of pungency approached 30
percent, which illustrates the role played by the environment in the heat levels of chile
peppers.
Of course, heat level can be adjusted during cooking by varying the number of
habaneros used, or by increasing the amounts of the other ingredients in the recipes.
Cooks can also decrease the heat of the habaneros by removing the seeds and placental
tissue. It’s a good idea to taste-test habaneros rst by placing a tiny sliver on the tongue
and then chewing it up.
Handling
Since habaneros have the highest concentration of capsaicin, they are the most
dangerous in terms of burns. People sensitive to capsaicin can contract dermatitis from
it that is similar to that caused by poison ivy. It is particularly dangerous when it comes
into contact with sensitive body parts like the eyes.
It is not enough merely to wear gloves when handling habaneros. The gloves and the
cutting board used to chop them should be cleaned with bleach and a strong dish
detergent to avoid transferring the capsaicin to other surfaces where it might be
retransferred accidentally to the eyes. Cooks talented with knives have learned how to
clean and chop a habanero without touching it with the fingers.
If you should get capsaicin in your eyes, immediately ush them with water or an
eyewash. The pain will be intense, but it will soon go away. Should your ngers or
hands burn from capsaicin contact, the best treatment is to submerge them in vegetable
oil.
Flavor elements
American chefs and cookbook authors love to wax poetic about the unique avor of the
fresh habanero and its relatives. Chef Mark Miller described fresh habaneros as having
“tropical fruit tones that mix well with food containing tropical fruits or tomatoes,” and
Scotch bonnets as possessing a “fruity and smoky avor.” Cookbook author Steven
Raichlen agreed, describing the Scotch bonnets as “ oral, aromatic, and almost smoky.”
As far as the dried habaneros were concerned, Miller detected “tropical fruit avors of
coconut and papaya, a hint of berry, and an intense, fiery acidic heat.”
Substitutions & products
Any of the habanero relatives can be substituted for any other—Scotch bonnets for datil
peppers, for example. Other varieties of chiles can be used in place of habaneros, but
why bother?
There are many habanero products available in the marketplace, but the cook has to
be resourceful. In addition to scouring gourmet shops and natural-food markets, cooks
should explore Latin and Caribbean markets, and, in some cases, Asian markets that
carry Latin and Caribbean products.
Dried pods. These should be rehydrated for about a half hour in hot water before
being used. Smoked pods are also available, and they should also be rehydrated.
Powders. Generally speaking, use about one teaspoon of powder for a single fresh
pod.
Pickles. Usually West Indian in origin, these imports are used in two ways. The
vinegar can be sprinkled over foods as a hot sauce, or the pods can be washed and used
as a substitute for fresh pods.
Crushed or puréed habaneros. A highly concentrated form that sometimes has lime
juice or vinegar added. One teaspoon substitutes for a single fresh pod.
Hot sauces. Generally speaking, about two teaspoons of a commercial habanero sauce
will substitute for a single fresh pod.
ISLAND SEASONING
Y
IELD
: 1
PINT
H
EAT SCALE: MEDIUM HOT
There are many di erent ways of preserving and using habanero heat. Some are as simple as
steeping chiles in rum and then using the rum to spice up dishes. Experiment with your own
combinations! Note: as you use, top with additional vinegar and you will always have “hot
island seasoning” for your table.
3 cloves garlic, peeled and left whole
1 carrot, peeled and cut into thin strips
4 branches fresh thyme
3 whole habanero chiles
2 tablespoons chopped chives
6 whole black peppercorns
1 pint white vinegar
Place all the ingredients, except for the vinegar, in a sterilized jar. Pour the vinegar over
the mixture and allow to steep for 1 week before using.
PICKLED HABANERO CHILES
Y
IELD
: 2
PINTS
H
EAT SCALE: EXTREMELY HOT
To insure the best pickled chiles, choose only the freshest ones and those with no blemishes.
Bruised fruits will produce “mushy” chiles. You can also soak the chiles overnight in a brine of
3 cups water and 1 cup pickling salt to crisp them before pickling. Be sure to rinse them well to
remove excess salt before processing. Note: This recipe requires advance preparation.
2 sterilized pint jars
Enough fresh habanero chiles to fill the jars; probably 3 dozen
3 cups 4–5 percent distilled white vinegar
3 cups water
1 ½ teaspoons pickling salt
Poke a couple of small holes in top of each chile and pack them tightly in sterilized jars,
leaving ¼-inch headway.
Combine the vinegar, water, and salt. Bring the solution to a boil, pour over the
chiles, and close the jars. Remove trapped air bubbles by gently tapping on the sides of
the jars. Add more of the pickling solution if needed.
Store 4 to 6 weeks before serving.
CARIBBEAN SPICE BLEND
Y
IELD
: 1/3
CUP
H
EAT SCALE: MEDIUM HOT
This all-purpose seasoning can be used as a rub on meat, sh, or poultry, sprinkled on
potatoes and vegetables, or combined with sour cream or lowfat yogurt as a spicy salad
dressing. It adds a taste of the Caribbean to just about any dish.
1 tablespoon ground ginger
1 tablespoon onion powder
1 teaspoon powdered mustard
1 ½ teaspoons ground allspice
1 ½ teaspoons ground thyme
1 teaspoon ground habanero
1 teaspoon garlic powder
1 teaspoon ground cloves
½ teaspoon coarsely ground black pepper
Combine all the ingredients and let sit for an hour before using.
Store in a tightly closed jar in a cool place.
Hot sauces
HOT PAPAYA CHUTNEY
Y
IELD
: 2
TO
2 ½
CUPS
H
EAT SCALE: MEDIUM HOT
East Indians introduced chutneys to the West Indies, where they became a very popular
condiment. The sweet heat of this chutney compliments a wide variety of dishes, especially
curries.
2 tomatoes, peeled and chopped
3 cups diced papaya
¼ cup chopped white onion
2 tablespoons golden raisins
1 habanero chile, stem and seeds removed, minced
Combine all of the ingredients and gently simmer for 20 to 30 minutes, or until the
tomatoes have broken down and the sauce has thickened.
MANGO TOMATILLO SALSA
Y
IELD
: 1 ½
CUPS
H
EAT SCALE: MEDIUM HOT
This quick and easy recipe combines tropical and Mexican ingredients to produce a fresh,
crisp salsa that is a great addition to lighter fare such as chicken or sh. Use it as a topping
over yogurt for a hot and cool but tasty summer dessert.
1 habanero chile, stem and seeds removed, minced
1 mango, finely diced
6 tomatillos, husks removed, finely diced
3 tablespoons finely chopped green onions, including the green tops
1 clove garlic, minced
¼ cup chopped fresh cilantro
2 tablespoons olive oil
Juice of 1 lime
Combine all the ingredients in a nonreactive bowl and allow to sit for a an hour or more
before serving.
ESSENTIAL HABANERO HOT SAUCE
Y
IELD
: 2 ½
CUPS
H
EAT SCALE: EXTREMELY HOT
Fresh, frozen, or pickled habaneros can all be used, but if you’re using pickled chiles, there is
no need to rinse them. Adjust the heat by adding fewer habaneros—not by increasing the
carrots, as this can alter the flavor.
1 ½ cups chopped carrots
1 onion, chopped
1 ½ cups white vinegar
¼ cup lime juice
3 cloves garlic, minced
2 teaspoons salt
1 cup chopped habanero chiles, about 12 chiles
Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil.
Boil for 10 minutes or until the carrots are soft.
Place all the ingredients in a blender or food processor and purée until smooth. Strain
for a smoother sauce.
Pour in sterilized jars and refrigerate.
JAMAICAN JERK MARINADE
Y
IELD
: 2 ½
TO
3
CUPS
H
EAT SCALE: EXTREMELY HOT
The number of versions of jerk marinades is nothing less than astonishing. Of course, every
one of them is “authentic, secret, and the most avorful”—as is this one from us, after careful
taste testing. Traditionally, the marinade should be very thick. It can be used with pork,
chicken, or fish.
¼ cup whole Jamaican pimento berries (allspice)
3 habanero chiles, stems and seeds removed, chopped
10 green onions, chopped
½ onion, chopped
4 cloves garlic, chopped
4 bay leaves, crushed
3 tablespoons chopped ginger
⅓ cup fresh thyme
1 tablespoon freshly ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt (or more to taste)
¼ cup fresh lime juice
¼ cup vegetable oil
Roast the pimento berries in a dry skillet until they are aromatic, about 2 minutes.
Remove and crush them to a powder in a mortar or spice mill. Place the powder and the
remaining ingredients in a food processor, and blend to make a paste or sauce. You can
store this in the refrigerator; it will keep for a month or more.
SALSA YUCATECA
Y
IELD
: 2 ½
CUPS
H
EAT SCALE: HOT
This salsa from the Yucatán is wonderful on seafood tacos.
½ cup finely chopped purple onion
2 cups finely shredded or chopped purple cabbage
¼ cup chopped radishes
1 habanero chile, stem and seeds removed, minced
Juice of 1 lime
Juice of ½ orange
1 tablespoon olive oil
Salt to taste
¼ cup chopped fresh cilantro
Place the onions in a colander and place under a stream of cold water for a few seconds,
drain.
In a bowl, combine all but the cilantro. Toss to mix well, salt to taste, and allow to sit
at room temperature for an hour to blend the flavors.
Toss with the cilantro and serve.
HABANERO MANGO MUSTARD SAUCE
Y
IELD
: 1
TO
1 ¼
CUPS
H
EAT SCALE: HOT
⅓ cup cider vinegar
¼ cup hot mustard powder
1 cup chopped onion
2 teaspoons grated ginger
2 tablespoons vegetable oil
1 15-ounce can mango, drained
2 habanero chiles, stems and seeds removed, chopped
Pour the vinegar over the mustard powder and let sit for 15 minutes.
Sauté the onion and ginger until soft.
Place all the ingredients in a blender or food processor and purée until smooth.
Simmer the sauce for 5 minutes to blend the flavors.
Starters, soups, & salads
FLAMING CHICKEN DRUMSTICKS
Y
IELD
: 4
TO
6
SERVINGS
H
EAT SCALE: EXTREMELY HOT
These hot appetizers can be grilled, broiled, baked, or even deep-fried before being dipped in
the sauce.
Sauce:
½ cup chopped onion
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon olive oil
1 cup chicken broth
½ cup catsup
1 to 2 tablespoons Caribbean hot sauce
2 bay leaves
6 allspice berries
5 juniper berries
¼ teaspoon ground white pepper
2 pounds chicken wings
In a saucepan, sauté the onion, ginger, and garlic in the oil until soft. Add the
remaining sauce ingredients and bring to a boil until the sauce is reduced and thickened.
Remove the bay leaves and place in a blender or food processor and purée until smooth.
To form the drumsticks, cut o the wing tips, remove the skin, and cut apart the two
bones. Twist and remove the smaller bone. Cut the meat from one half the bone,
keeping the meat in one piece. Turn the loosened meat over the attached meat for a
mock drumstick.
Brush either the drumsticks or the grill lightly with vegetable oil to keep the chicken
from sticking to the grill. Cook over a slow re, turning frequently, for about 30
minutes.
Remove, dip the ends of the drumsticks in the sauce, and serve.
POTATO CURRY ROTI
Y
IELD
: 4
SERVINGS
H
EAT SCALE: HOT
Rotis are traditional fare throughout the Caribbean and have been called a West Indian version
of a burrito. The bread wrapper is East Indian in origin and always contains something curried.
Serve these as an appetizer or as a luncheon entrée.
Dough:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup vegetable oil
1 cup water
Filling:
2 cloves garlic, minced
1 tablespoon minced ginger
2 habanero chiles, stems and seeds removed, minced
2 tablespoons vegetable oil
1 onion, diced
3 tablespoons curry powder
1 teaspoon dried thyme
½ teaspoon ground cloves
½ teaspoon ground black pepper
¼ teaspoon salt
3 cups cooked, peeled, diced potato
2 tablespoons tamarind paste
1 15-ounce can garbanzo beans, drained Vegetable oil for frying
For the dough, sift the dry ingredients together in a bowl. Gradually stir in the oil and
enough of the water to form a ball. Knead the dough for 5 minutes or until soft. Gather
into a ball, cover and let rise for 15 minutes.
Sauté the garlic, ginger, and chile in the oil for a couple of minutes. Add the onions
and spices and sauté until the onions are soft. Add the potatoes, 1 cup water, tamarind,
and garbanzo beans, and simmer for 15 minutes, until soft but not mushy. Add a little
more water if necessary.
Divide the dough into 4 equal balls. Flatten each, and roll out into a circle, 8 to 9
inches in diameter. Heat the oil in a skillet until very hot (a drop of water will sizzle).
Place the rotis in the oil, cook for 2 to 3 minutes, until brown, then turn and brown on
other side. Remove and cover with a towel until ready to serve.
To serve, place about a cup of the lling in the center of a roti. Fold over the sides
and fold up the ends, as you would with a burrito. Serve accompanied with a chutney
(
) and your favorite hot sauce.
Available in Asian markets
JAMAICAN PATTIES
Yield: 24
H
EAT SCALE: HOT
These are probably the most popular snacks throughout the southern Caribbean islands. Based
on the Spanish empanada, these meat pies arrived in Jamaica by way of Haiti.
Pastry:
4 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons ground turmeric
1 teaspoon salt
1 cup shortening
½ cup cold water
Filling:
½ pound ground pork
½ pound ground beef
2 to 3 habanero chiles, stems and seeds removed, minced
1 small onion, chopped
¼ cup minced green onions, including the tops
¼ cup diced red bell pepper
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons dried thyme
½ teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 tablespoon soy sauce
½ cup water or chicken broth
1 cup soft bread crumbs
Salt and freshly ground pepper
2 egg yolks, beaten
To make the pastry: Sift the dry ingredients together. Cut the shortening into the dry
ingredients using either a pastry cutter or a couple of forks until it is the consistency of
cornmeal. Add just enough of the water to hold the dough together, being careful not to
overwork or the crust will be tough. Wrap the dough in plastic wrap and refrigerate
while making the filling.
Brown the pork and beef in a skillet, draining o any excess fat. Add the habaneros,
onion, green onions, bell pepper, garlic, ginger, thyme, spices and soy sauce, and cook
until the onions are soft. Add the broth, reduce the heat, cover, and simmer for 15
minutes. Remove from the heat and season with salt and pepper. Add the bread crumbs,
combine thoroughly and allow to cool.
Preheat an oven to 400 degrees. Divide the dough into 24 equal portions. On a lightly
oured surface, roll out the dough into 6-inch circles and place 2-3 heaping tablespoons
of the lling in the center. Moisten the edges of the circle with water and fold the dough
over to form a crescent. Crimp the edges with a fork.
Place on an ungreased baking sheet and brush the tops of each one with the egg. Bake
for 25 to 30 minutes, or until golden brown.
CODFISH FRITTERS
Y
IELD
: 2
DOZEN
H
EAT SCALE: MEDIUM HOT
Try substituting salmon or crab. But if you are using salted cod, be sure to soak the sh in
water for an hour and rinse thoroughly. Serve with the Habanero Mango Mustard Sauce for
dipping.
Vegetable oil for frying
4 green onions, finely chopped
2 tablespoons finely chopped fresh parsley
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ teaspoon ground habanero
¼ teaspoon ground allspice
¾ cup fine bread crumbs
2 tablespoons milk or heavy cream
1 egg, beaten
1 teaspoon lime juice
½ teaspoon salt
1 cup cooked, flaked codfish
Pour the oil in a saucepan to a depth of 2-inches. Heat to 375 degrees.
Combine the onions, parsley, garlic, thyme, habanero, allspice and bread crumbs.
Thoroughly mix the milk, egg, lime juice, and salt. Add the codfish.
Combine the onion mixture and the milk mixture until just blended.
Using a couple of tablespoons, form into a attened ball and gently drop into the oil.
Cook for approximately 5 minutes until browned and cooked through.
Remove, drain and serve with the hot sauce for dipping.
CREOLE PEANUT SOUP
Y
IELD
: 4
TO
6
SERVINGS
H
EAT SCALE: MEDIUM HOT
Peanuts, or groundnuts, are popular throughout the tropics and are essential ingredients in a
wide variety of dishes. This soup has its roots in a traditional West African groundnut stew.
While adding peanut butter to soup may sound strange, it tastes great.
1 cup chopped onion
1 teaspoon minced ginger
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 habanero chile, stem and seeds removed, minced
1 quart vegetable or chicken broth
1 cup creamy peanut butter
1 8-ounce can whole tomatoes, including the juice, diced
Salt and freshly ground pepper to taste
2 tablespoons heavy cream or coconut milk
1 tablespoon dry sherry (optional)
Garnish: toasted, chopped peanuts and fresh parsley
Sauté the onion and ginger in the butter until soft. Stir in the our and cook, stirring
constantly, until lightly browned. Add the habanero.
Gradually stir in the broth, peanut butter, and the tomatoes. Reduce the heat, cover
and simmer gently until thickened, stirring often, about 20 minutes. Season with salt
and pepper.
Remove from the heat and stir in the cream and sherry.
Ladle the soup into bowls, garnish with the peanuts and parsley, and serve.
CURRY GINGER PUMPKIN BISQUE
Y
IELD
: 4
TO
6
SERVINGS
H
EAT SCALE: MEDIUM HOT
West Indian pumpkins are very, very large squashes with a taste similar to butternut, acorn, or
Hubbard varieties. In this recipe all are acceptable substitutes, including canned pumpkin
purée, if you are in a hurry.
1 quart vegetable broth
4 cups diced squash or substitute 1 15-ounce can pumpkin purée
1 tablespoon chopped ginger
1 cup chopped onion
2 tablespoons butter or margarine
¼ teaspoon ground habanero
2 teaspoons curry powder
¼ teaspoon ground coriander
Pinch ground cloves
Pinch of white pepper
3 tablespoons orange juice
¼ teaspoon orange zest
2 tablespoons rum (optional)
Chopped green onions, for garnish
Coconut milk, for garnish
If using fresh squash, bring the broth to boil, add the squash and boil until they are
softened.
Remove, reserving the broth, and place in a blender or food processor and puree until
smooth, adding some of the broth, if needed.
Or, place the pumpkin purée, along with 3 cups of the broth in large kettle.
Sauté the ginger and onion in the butter until soft, then add, along with the habanero
and the spices, to the pumpkin puree.
Simmer for 15 minutes. Strain the soup, return to the stove and heat through.
Remove from the heat, stir in the orange juice, zest, and rum. Garnish with the
onions, swirl the coconut milk on the top, and serve.
HABANERO-AVOCADO SOUP
Y
IELD
: 4
TO
6
SERVINGS
H
EAT SCALE: HOT
This has become one of Dave’s favorite soups, which he calls a liquid guacamole. The trick to
cooking with avocados is that they must be treated carefully. Make sure you don’t cook the
avocado, or the soup will turn bitter.
Vegetable oil for frying
6 soft corn tortillas, quartered
2 large ripe avocados
1 habanero chile, stem and seeds removed, minced
1 quart vegetable broth
1 cup heavy cream
Salt and white pepper taste
Fresh cilantro, finely chopped, for garnish
Pour the oil to a depth of 2-inches in a pan and heat until hot. Add the tortillas, a few at
a time and fry for a couple of minutes. Remove and drain.
Mash the avocados and put them through a sieve. Place them in a heated soup tureen.
Combine the habanero, broth, and cream in a saucepan and simmer until very hot but
not boiling. Pour over the avocados, stirring to mix, or beat lightly with a wire whisk.
Season to taste with salt and pepper.
Garnish with the cilantro and serve immediately with the tortillas on the side.
SEAFOOD AND HEARTS OF PALM SALAD WITH CREAMY HABANERO
DRESSING
Y
IELD
: 4
SERVINGS
H
EAT SCALE: MEDIUM HOT
“Hearts of palm” are literally the heart of the tender shoots of Sabal palm trees, which are
found throughout the Caribbean.
They are a tasty addition to any number of salads. The dressing can be prepared ahead of
time—the longer it sits, the hotter it becomes.
Dressing:
¼ cup sour cream
¼ cup mayonnaise
Juice of 1 lime
2 green onions, finely chopped
1 habanero chile, stem and seeds removed, chopped
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Salad:
3 cups chopped lettuce
1 14-ounce can hearts of palm, drained, sliced in half lengthwise
8 ounces cooked crab meat, flaked
1 tomato, cut in wedges
1 green onion, sliced
Chopped black olives, for garnish
Combine all the ingredients for the dressing and allow to sit for at least an hour to blend
the flavors.
To assemble, place the lettuce on individual chilled salad plates. Arrange the hearts of
palm on the lettuce, top with the crab meat, and garnish with the tomato wedges,
onion, and olives. Top with a dollop of the dressing and serve additional dressing on the
side.
Main dishes & vegetarian sides
TROPICAL PORK AND PINEAPPLE
Y
IELD
: 4
SERVINGS
H
EAT SCALE: HOT
Try papayas or mangos, or a combination of fruits, in place of the pineapple.
1 ½ pounds pork tenderloin, cubed
2 tablespoons olive oil
1 tablespoon minced ginger
1 small onion, thinly sliced
2 cloves garlic, minced
2 habanero chiles, seeds and stems removed, minced
2 cups chicken broth
¼ cup freshly squeezed lime juice
1 8-ounce can pineapple chunks, drained, with juice reserved
1 tablespoon soy sauce
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ cup packed brown sugar
½ cup dark rum
1 tablespoon cornstarch mixed with 2 tablespoons water
1 banana, sliced
¼ cup grated fresh coconut or dried coconut flakes, plus additional for garnish
2 cups cooked rice
Brown the pork in a skillet, adding some of the oil if necessary. Add the remaining oil,
and the ginger, onion, and garlic and sauté until the onion is soft.
Add the habaneros, broth, lime juice, juice from the canned pineapple, soy sauce,
nutmeg, cloves, and brown sugar and stir to combine. Bring to a boil, reduce the heat,
and simmer for 30 to 45 minutes or until the meat is very tender and almost starts to
fall apart. Add the rum and simmer for an additional 5 minutes. Stir in the cornstarch
mixture to thicken. Add the pineapple, banana, and coconut and heat through.
Garnish with additional coconut and serve over the rice.
RED HOT CUBAN FAJITAS WITH ROASTED SOFRITO RELISH
Y
IELD
: 4
TO
6
SERVINGS
H
EAT SCALE: HOT
Okay, calling this recipe a Cuban fajita is a bit of a stretch, but sofrito is very Cuban and this
dish is great in a flour tortilla.
2 large tomatoes
1 red onion
1 green bell pepper
1 red bell pepper
3 cloves garlic
2 habanero chiles
2 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon chopped fresh thyme
½ teaspoon ground cloves
½ cup stuffed green olives, sliced
¼ cup seedless raisins
1 ½ pounds beef steak, such as sirloin, top loin, or less tender top round
6 flour tortillas
Chopped fresh parsley
To roast the vegetables, preheat a dry skillet until very hot. Place the unpeeled
tomatoes, onion, green pepper, red pepper, garlic, and chiles on the skillet and roast for
10 to 15 minutes, turning frequently. If you have a stovetop grill, roast the vegetables
over the ame until skins are blackened, about 5 minutes. They can also be roasted
under a broiler. After roasting, remove the skins from the vegetables. Mince the garlic
and habaneros, and slice the onion and bell peppers in strips.
Heat the oil and sauté the vegetables for a couple of minutes. Drizzle the vinegar over
the vegetables, stir in the thyme and cloves. Add the olives and raisins and keep the
relish warm.
Grill the beef until medium rare, or desired doneness, and slice into thin strips.
To serve, place some of the meat in the center of a warmed tortilla, top with the
relish, garnish with the parsley, roll and serve.
HOT AND SWEET TROPICAL BARBECUED CHICKEN
Y
IELD
: 4
SERVINGS
H
EAT SCALE: HOT
Sweet and hot are two avors that work well together, and the sweet heat of the habanero
chile compliments this tropical barbecue sauce.
Sauce:
1 8-ounce can pineapple chunks, including the juice
1 8-ounce can tomato sauce
⅓ cup cider vinegar
¼ cup brown sugar
3 to 4 tablespoons habanero hot sauce
¼ teaspoon dried thyme
3 green onions, chopped including the greens
2 cloves garlic, chopped
1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
¼ teaspoon dried thyme
⅓ cup rum
1 teaspoon cornstarch mixed with 2 tablespoons water
Salt to taste
4 chicken breasts, with skin and bone intact
Vegetable oil
Combine all the sauce ingredients, except for the rum and cornstarch, and simmer for 30
to 45 minutes. Place the sauce in a blender or food processor and purée until smooth.
Return the sauce to the pan, add the rum, and heat until simmering. Add the
cornstarch mixture and continue to simmer until thickened.
Brush the chicken pieces lightly with the oil, place skin-side down and grill over
medium heat for 10 minutes, turn. Cook until done, about an additional 20 minutes,
basting frequently with the sauce.
COCONUT CHICKEN WITH CARIBBEAN CRAB STUFFING
Y
IELD
: 4
SERVINGS
H
EAT SCALE: MEDIUM HOT
This very elegant chicken can be served two ways: whole, or sliced into 1 -inch thick pieces
and arranged on the plate. Use the basics of the recipe, change the stu ng, and create
another tasty entrée.
Stuffing:
¼ cup diced onion
¼ cup diced celery
2 teaspoons minced habanero chile or substitute a Caribbean habanero chile sauce
2 tablespoons butter or margarine
½ pound crab meat
1 to 2 tablespoons coconut milk
1 tablespoon Dijon-style mustard
½ teaspoon minced fresh thyme
2 teaspoons minced fresh parsley
Salt and freshly ground black pepper to taste
Chicken:
1 cup shredded unsweetened coconut
2 cups toasted bread crumbs
4 boneless, skinless chicken breasts
1 cup coconut milk
Preheat an oven to 350 degrees.
Sauté the onions, celery, and chile in the butter until soft. Add the crab and cook for 2
two minutes. Stir in the coconut milk, mustard, and thyme, and simmer for an
additional couple of minutes.
Remove from the heat, add the parsley, and season with salt and pepper. Allow to cool.
For the chicken, combine the coconut and bread crumbs.
Pound the chicken to atten to about 1 inch thick. Spread the stu ng onto each
breast and roll it up. Dip each roll in the coconut milk and then roll the chicken in the
bread crumb mixture and place on a baking pan.
Bake for 20 to 25 minutes or until golden brown and done.
CILANTRO, COCONUT, AND CASHEW FISH
Y
IELD
: 4
SERVINGS
H
EAT SCALE: HOT
This recipe has a South American in uence reminiscent of a Brazilian vatapá. Any rm white
fish can be substituted for the cod in this recipe.
1 ½ pounds cod fillets, skin removed
4 cloves garlic, minced
Juice of 1 lime
Salt and freshly ground pepper to taste
1 onion, thinly sliced
2 tablespoons olive oil
4 green onions, chopped
2 habanero chiles, stems and seeds removed, minced
1 16-ounce can tomatoes, drained and chopped
1 teaspoon dried oregano
1 bay leaf
1 cup coconut milk
½ cup cashew halves
¼ cup minced fresh cilantro
Place the sh in a nonreactive pan, sprinkle ½ of the garlic over the sh, pour the lime
juice over the fish and season with salt and pepper. Marinate the fish for 30 minutes.
Heat the oil in a large skillet, add the sliced onion and garlic and sauté until soft,
about 5 minutes. Add the green onions and chile and cook for an additional 2 minutes,
stirring constantly.
Add the tomatoes, oregano, and bay leaf and cook for 5 minutes.
Season with salt and pepper.
Scrape the garlic o the sh, and lay the sh in the skillet and spoon some of the
tomato sauce over the top. Pour the coconut milk over the sh, bring to a boil, reduce
the heat and simmer for 15 minutes or until the fish is done and flakes easily.
Remove the sh, spoon the sauce over the top, garnish with the cashews and cilantro,
and serve.
BUTTERED LOBSTER CURAÇAO
Y
IELD
: 4
TO
6
SERVINGS
H
EAT SCALE: MEDIUM HOT
The lobsters in the Caribbean are spiny or rock lobsters, and are also called langostinos or
saltwater crayfish. Lobster tails, shrimp, crab, or monkfish can be substituted in this recipe.
2 pounds uncooked lobster tails
3 tablespoons butter or margarine
¼ teaspoon ground habanero
2 tablespoons Curaçao, or orange brandy
2 tablespoons orange juice
1 habanero chile, stem and seeds removed, minced
1 tablespoon chopped chives
⅓ cup heavy cream
1 teaspoon grated orange zest
Salt and freshly ground pepper
Garnish: orange slices
Remove the meat from the lobsters and cut into medallions.
Heat the butter until frothy, add the ground habanero and lobster and sauté until just
tender, about 3 minutes. Remove and keep warm.
Add the Curaçao, orange juice, minced habanero and chives to the butter and simmer
for 5 minutes, stirring often. Add the cream, raise the heat and cook until thickened.
Remove from the heat and add the orange zest.
To serve, pour some of the sauce on warmed plates and arrange the lobster on top
and garnish with the orange slices.
PUNGENT PEPPER SHRIMP ON PASTA
Y
IELD
: 4
SERVINGS
H
EAT SCALE: HOT
This spicy shrimp goes equally well over rice or pasta. If you want a thicker sauce, use 1
tablespoon cornstarch dissolved in 2 tablespoons water.
3 strips bacon, cut in pieces
⅓ cup chopped onion
2 teaspoons sliced garlic
1 habanero chile, stem and seeds removed, minced
2 tablespoons chopped fresh rosemary
Juice of 1 lime
½ cup beer
1 tomato, diced
1 yellow crookneck squash, diced
Salt and freshly ground black pepper
1 pound large shrimp, shelled and deveined
Salt and freshly ground black pepper to taste
1 pound dried fettucine
Grated romano cheese
Chopped parsley
Preheat an oven to 350 degrees.
Saute the bacon in a skillet until browned. Add the onion and garlic and continue to
sauté until the onion is soft. Add the habanero and rosemary and cook for an additional
2 minutes. Stir in lime juice and beer and pour into an ovenproof dish.
Add the tomatoes and the squash and bake for 10 minutes. Season with salt and
pepper. Add the shrimp to the mixture and bake for an additional 10 minutes.
Cook the fettucine in boiling water until al dente, about 8 to 10 minutes. Drain and
keep warm.
To serve, ladle over the pasta, top with the grated cheese, and garnish with the
chopped parsley.
GRILLED BAJAN FISH
Y
IELD
: 4
SERVINGS
H
EAT SCALE: HOT
Barbadians are called “Bajans,” hence the name of the recipe. The heat in this sh dish comes
from the inside out—the avoring comes from the inside of the sh rather than from
ingredients rubbed on its surface. It should be spicy, so increase the chiles to suit your taste.
Bajan Paste:
3 habanero chiles, stems and seeds removed
6 green onions, chopped
3 cloves garlic, chopped
2 tablespoons lime juice
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme
½ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon freshly ground black pepper
Juice of 1 lime
¼ cup olive oil
Fish:
1 2 to 3-pound whole snapper or pompano, cleaned and dressed
2 tablespoons fresh lime juice
1 teaspoon salt
Vegetable oil
To make the paste, combine all the ingredients except the lime juice and oil in a blender
or food processor and purée. Add the lime juice and enough of the oil to form a thick
paste.
To prepare the sh, cut slits, ¾-inch deep, on both sides. Rub some of the spice paste
on the outside along with the lime juice and salt. Put the remainder of the paste in the
cavity of the fish. Marinate for one hour.
Brush the fish with oil and grill over medium heat for 15 to 20 minutes, turning once.
SEARED TUNA WITH WARM PINEAPPLE MINT SALSA
Y
IELD
: 4
SERVINGS
H
EAT SCALE: HOT
Salsa:
½ cup granulated sugar
½ cup orange juice
2 tablespoons cider vinegar
2 tablespoons white rum
3 green onions, chopped
2 teaspoons grated ginger
¼ teaspoon ground cinnamon
2 habanero chiles, stems and seeds removed, minced
2 cups diced fresh pineapple
¼ cup golden raisins
1 tablespoon cornstarch dissolved in ¼ cup water
3 tablespoons chopped fresh mint plus whole sprigs for garnish
4 tuna steaks
To make the salsa, put the sugar in a heavy saucepan over high heat and heat until it
melts, and begins to caramelize and turn a golden color. Stir in the orange juice and
vinegar and stir to dissolve the sugar syrup. Add the rum, being very careful that the
alcohol doesn’t ignite. If the sugar begins to sti en, raise the heat and stir constantly
until it dissolves again.
Add the green onions, ginger, cinnamon, and chiles and simmer for 2 minutes. Stir in
the pineapple and raisins and simmer for 5 minutes, just to warm the sauce and not
cook the fruit.
Stir in the cornstarch, a little at a time to thicken, and simmer for 2 additional
minutes.
Remove from the heat and stir in the mint.
Place the sh on the grill and cook, turning once halfway through the cooking time,
until fish is opaque but still moist in center, about 10 minutes; cut to test.
Transfer to a platter or individual plates, top with the salsa, garnish with the mint
sprigs, and serve.
MOROS Y CRISTIANOS
Y
IELD
: 4
TO
6
SERVINGS
H
EAT SCALE: MEDIUM HOT
Moors and Christians or Black Peas and White Rice are just a couple of the names of this very
popular dish from the Caribbean and Central America. The name, of course, refers to the
black-and-white color of the dish. Just as there are numerous names for beans and rice, there
are numerous recipes for this dish, so feel free to tailor it to your own needs.
1 onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
2 tomatoes, peeled and chopped
1 green bell pepper, stem and seeds removed
1 habanero chile, stem and seeds removed, chopped
1 teaspoon chopped fresh thyme
10 allspice berries, crushed, or ½ teaspoon ground allspice
Salt and pepper to taste
2 cups vegetable broth
1 cup long-grain rice
1 cup cooked black beans
Chopped fresh cilantro
Sauté the onion and garlic in the oil until soft. Add the tomatoes, bell pepper, and
habanero and cook until the mixture is thick. Add the thyme and all-spice and season
with salt and pepper.
Bring the broth to a boil and add the rice. Bring back to a boil, add the onion mixture
and beans.
Reduce the heat, cover and simmer until the liquid is absorbed and the rice is tender,
about 25 to 30 minutes.
Stir in the cilantro and serve.
CHO-CHO PICADILLO
Y
IELD
: 4
TO
6
SERVINGS
H
EAT SCALE: MEDIUM
Cho-cho’s, tropical squash related to the gourd family, are also called chayote or christophene.
They have a taste similar to a summer squash and they, along with zucchini, can be
substituted if a cho-cho is not available. The term picadillo refers to nely chopped or diced
foods.
1 onion, chopped
4 cloves garlic, chopped
3 tablespoons butter or margarine
1 habanero chile, stem and seeds removed, minced
1 large chayote, peeled and chopped
1 cup corn, either cut form the cob or frozen
½ cup coconut milk or heavy cream
Chopped fresh cilantro
½ cup bread crumbs
½ cup grated gruyere cheese
Preheat oven to 350 degrees.
Sauté the onion and garlic in the butter until soft. Add the chile, chayote, and a little
water.
Simmer for 10 minutes or until the chayote is tender. Drain off the water.
Combine the corn and the chayote mixture.
Place in a casserole dish and pour the milk over the mixture. Stir in the cilantro, and
sprinkle the bread crumbs and cheese over the top.
Bake in the oven for 5 to 10 minutes or until hot and the cheese has melted.
RESOURCES
Suggested reading
DeWitt, Dave and Paul Bosland. The Pepper Garden. Berkeley: Ten Speed Press, 1993.
DeWitt, Dave and Nancy Gerlach. The Habanero Cookbook. Berkeley, CA: Ten Speed
Press, 1995.
DeWitt, Dave and Mary Jane Wilan. Callaloo, Calypso, and Carnival: The Cuisines of
Trinidad and Tobago. Freedom, CA: The Crossing Press.
Gerlach, Nancy and Je rey Gerlach. Foods of the Maya, A Taste of the Yucatan. Freedom,
CA: The Crossing Press.
Mail-order sources
Dat’l Do It
P.O. Box 4019
St. Augustine, FL 32084
(800) HOT-DATL
Enchanted Seeds
P.O. Box 6087
Las Cruces, NM 88006
(505) 233-3033
Frieda’s, Inc.
P.O. Box 584888
Los Angeles, CA 90058
(800) 421-9477
GNS Spices
P.O. Box 90
Walnut, CA 91788
(909) 594-9505
KAL International, Ltd.
P.O. Box 482
Hollis, NH 03049
(603) 465-2428
Los Dos, Inc.
P.O. Box 7548
Albuquerque, NM 87194
(505) 831-9161
Melissa’s World Variety Produce
P.O. Box 21127
Los Angeles, CA 90021
(800) 468-7111
Pepper Gal
P.O. Box 23006
Ft. Lauderdale, FL 33307
(305) 537-5540
PFM International Corporation
2800 N.W 112th Avenue
Miami, FL 33172
(305) 593-2778
Quetzal Foods International Corp.
P.O. Box 13643
New Orleans, LA 70185
(504) 486-0830
Seed Savers Exchange
Rt. 3, Box 239
Decorah, IA 52101.
Shepherd Garden Seeds
6116 Highway 9
Felton, CA 95018
(408) 335-6910
Stonewall Chili Pepper Co.
P.O. Box 241, HWY 290 East
Stonewall, TX 78671-9998
(800) 232-2995
USDA-ARS Plant Introduction Station
1109 Experiment St.
Griffin, GA 30223-1797
Habanero products
Anjo’s Imports
P.O. Box 4031
Cerritos, CA 90703
(310) 865-9544
Caribbean Food Products
1936 N. Second Avenue
Jacksonville Beach, FL 32250
(904) 246-0149
Chili Chompers
30 Barnard Street
Savannah, GA 31401
(912) 234-1932
Chile Today, Hot Tamale
919 Highway 33, Ste.47
Freehold, NJ 07728
(800) 468-7377
Calido Chile Traders
7895 Mastin
Overland Park, KS 66204
(800) LOTT-HOT
Coyote Cocina
1364 Rufina Circle #1
Santa Fe, NM 87501
(800) 866-HOWL
Flamingo Flats
Box 441
St. Michael’s,
MD 21663
(800) 468-8841
Gil’s Gourmet Gallery
577 Ortiz Ave.
Sand City, CA 93955
(800) 438-7480
Le Saucier
Faneuil Hall Marketplace
Boston, MA 02109
(617) 227-9649
Old Southwest Trading Co.
P.O. Box 7545
Albuquerque, NM 87194
(505) 836-0168
Pendery’s
1221 Manufacturing
Dallas, TX 75207
(800) 533-1870
Salsa Express
3505 Constitution NE
Albuquerque, NM 87106
Santa Fe School of Cooking
116 W. San Francisco Street
Santa Fe, NM 87501
(505) 983-4511
CONVERSIONS
Liquid
1Tbsp = 15 ml
½ cup = 4 fl oz = 125 ml
1 cup = 8 fl oz = 250 ml
Dry
¼ cup = 4 Tbsp = 2 oz = 60 g
1 cup = ½ pound = 8 oz = 250 g
Flour
½ cup = 60 g
1 cup = 4 oz = 125 g
Temperature
400° F = 200° C = gas mark 6
375° F = 190° C = gas mark 5
350° F = 175° C = gas mark 4
Miscellaneous
2 Tbsp butter = 1 oz = 30 g
1 inch = 2.5 cm
all-purpose flour = plain flour
baking soda = bicarbonate of soda
brown sugar = demerara sugar
confectioners’ sugar = icing sugar
heavy cream = double cream
molasses = black treacle
raisins = sultanas
rolled oats = oat flakes
semisweet chocolate = plain chocolate
sugar = caster sugar
Document Outline
- Title Page
- Copyright
- Contents
- The Hottest of the Hot
- From Seed to Shelf
- Habanero Heaven
- Resources
- Conversions
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