Kali-Ann G
Assistant Cook
Hi everyone Jah bless.
OK in Jamaica we do not have a tradition of pickles me have friends from other Islands and they say same thing we tend to use thing as fresh as possible man. But, one thing we do is preserve peppers as me understand all the islands do similar thing. Me make this for my English friends and them call it insanity in a jar man. Again if you make this do it safe man, wear glove and wash hands straight away!!
OK here we go man!
3/4 pound birds eye peppers.
1/4 pound scotch bonnets.
3 green onion.
5 Shadow beni.
3 tablespoon flat parsley.
15 cloves Garlic.
2 cups good olive oil.
Wash the peppers and take off the stem, make sure them really dry any water and it will not last.
Wash the green onion, shadow beni and parsley make sure them dry to man.
Chop rough.
Put everything in a blender or food processor, you want this sauce to be a little chunky man.
Pour everything in a heavy pot, add in the olive oil, Now cook on very low heat, you want to get rid of as much water as possible. Now man think about what you cooking here!! Open windows and put your extractor on to. Cook for about 50 minutes the less water there is the better it taste man.
The sauce will go a little darker red and the oil will to. Leave this cool and then put in a jar with a tight lid. Also make sure the oil cover the pepper sauce this make it last longer.
Me hope you like this man.
Jah bless.
Kali-Ann
OK in Jamaica we do not have a tradition of pickles me have friends from other Islands and they say same thing we tend to use thing as fresh as possible man. But, one thing we do is preserve peppers as me understand all the islands do similar thing. Me make this for my English friends and them call it insanity in a jar man. Again if you make this do it safe man, wear glove and wash hands straight away!!
OK here we go man!
3/4 pound birds eye peppers.
1/4 pound scotch bonnets.
3 green onion.
5 Shadow beni.
3 tablespoon flat parsley.
15 cloves Garlic.
2 cups good olive oil.
Wash the peppers and take off the stem, make sure them really dry any water and it will not last.
Wash the green onion, shadow beni and parsley make sure them dry to man.
Chop rough.
Put everything in a blender or food processor, you want this sauce to be a little chunky man.
Pour everything in a heavy pot, add in the olive oil, Now cook on very low heat, you want to get rid of as much water as possible. Now man think about what you cooking here!! Open windows and put your extractor on to. Cook for about 50 minutes the less water there is the better it taste man.
The sauce will go a little darker red and the oil will to. Leave this cool and then put in a jar with a tight lid. Also make sure the oil cover the pepper sauce this make it last longer.
Me hope you like this man.
Jah bless.
Kali-Ann