I like it hot. When I order chicken wings in a restaurant I bypass hot and go straight to suicide. I usually get disappointed with jalapeño peppers. They use to be hotter. I think they’ve been over processed in a marketing scheme. I hope it doesn’t happen to scotch bonnets.

Picking up a challenge from #gastropost for Caribbean style and having some scotch bonnets and pork tenderloin in the house I came up with this, Caribbean marinated grilled pork on toasted coconut rice with a mango pepper sauce. Hot enough to let you feel the burn but sweet enough to cool make you want more. After all, it’s all about balance.

The pork marinated in vinegar, oil, soya, honey, cinnamon, onion, all spice, and one blended down scotch bonnet for 4 hours. Grilled over the hot coals, then placed on a bed of coconut rice with toasted coconut on top.  Another scotch bonnet was blended with a mango, honey, onion. oil and vinegar  to add some additional sweet and hot heat.

Take a look at what you have in the house. Improvise and come up with your own creation.

Be well and eat well.

Scott

People in the party – hot hot hot