The Pepper Pantry

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without written permission from the publisher.

Celestial Arts
an imprint of Ten Speed Press
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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

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.

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

IELD

: 1

PINT

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

IELD

: 2

PINTS

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

IELD

: 1/3

CUP

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 PAPAYA CHUTNEY

IELD

: 2

2 ½

CUPS

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

IELD

: 1 ½

CUPS

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

IELD

: 2 ½

CUPS

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

IELD

: 2 ½

CUPS

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

IELD

: 2 ½

CUPS

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

IELD

: 1

1 ¼

CUPS

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.

FLAMING CHICKEN DRUMSTICKS

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

dissolved in ¼ cup water

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).

JAMAICAN PATTIES

Yield: 24

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

IELD

: 2

DOZEN

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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.

TROPICAL PORK AND PINEAPPLE

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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

IELD

: 4

SERVINGS

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.

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

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

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