And on a day that I am not allowed to eat anything but clear liquid and the ever filling Jello, I decided to spend some time in my kitchen in preparation of my fantastic voyage. I am sure that my experimentation with my extra Scotch Bonnets will keep my mind more preoccupied than my appetite.
This time I decided that I wanted to make a sort of Scotch Bonnet Relish, maybe a hybrid Chow Chow. So my ingredients are: obviously Scotch Bonnet Peppers, garlic, Roma tomatoes, onions, shallots, limes, Worcestershire sauce, sugar, salt, vinegar, and oil.
Bringing out my food processor, I figured that this would be the quickest way to fine chop the ingredients. First in went the Scotch Bonnets. Notice that I used both ripe and unripe ones.
Next I threw in the garlic, Roma tomatoes, onions, shallots, and limes. Yes, I did not seed the Scotch Bonnets. I wanted heat. Neither did I seed the tomatoes nor did I peel the limes. Does this mean I am crass? Hey, possibly. I added the Worcestershire sauce, the salt, the sugar, and the vinegar.
I heated some vegetable oil in a pan and and set the burner to about medium. Next I added the chopped mixture and heated everything to boiling. The aroma of the cooking relish was certainly piquant.
Bottling my Scotch Bonnet Relish I filled three half-pint-size Mason jars. I've put the cooled down and filled jars into the refrigerator. I'll try my Relish in about two weeks.
But I cheated, sort of. I tried a tip of a small spoonful of this Scotch Bonnet Relish liquid, and damn... that is hot!
I know that I will enjoy,
Jim
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