[CH] Congo peppers
Vince Huebert (vhuebert@ne.uswest.net)
Mon, 02 Feb 1998 14:37:53 -0600
I have gotten drastically behind on my reading, but since I am home sick
today, I picked up my December-January Natural History magazine and what
did I see but a great article on Congo peppers from Trinidad. There
were a couple of great pictures one of a lady in a market selling what
looks like quarts and quarts of luscious looking yellow/orange and red
pepper sauces. Some of these look less like pepper sauces and more like
jars full of glorious hot peppers. What I would do to have an uncle in
Port-of-Spain Trinidad. Another pic showed what looked like 3 or 4 blue
55 gal drums of what was labeled Hot Sauce. Should be enough to keep
any self respecting CH in sauce for a week or two. May have a concern
on the quality. Any way there were two rec. for hot sauces. Included
here without editing.
Tomaly: Billed as "an early Caribbean hot sauce"
-Juice and greenish livers from 6 boiled crabs
-Juice of 4 small Mexican of Key limes
-1 habanero or Scotch bonnet pepper, stemmed, seeded, and minced (wear
gloves while handling the pepper) (their suggestion not mine)
Combine all the ingredients in a bowl and allow the flavors to combine
for a few minutes. Serve the sauce with cooked crabs.
Carib Crab Salsa: Billed for those who don't like the idea of eating
green goop from the inside of a crab shell or serving said goop to
friends
-6 boiled crabs (or 1 1/2 cups lump crab meat)
-Juice of 6 small Mexican or Key Limes
-1 habanero or Scotch bonnet pepper, stemmed, seeded, and minced (same
glove disclaimer)
-1/2 red onion, chopped
-4 scallions, chopped
-1 tablespoon cilantro chopped
-1/2 bell peper, chopped
-salt to taste
If you're using whole crabs, remove all the meat from the crab shells,
saving as much juice as possible.
combine the crab meat with the remaining ingredients and chill the
mixture. Serve it as asalsa with chips, stuffed in a tomato, or over
greens as a salad.