Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
Growing Habaneros
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.
Grilled Asparagus and Peppers
A simple marinade and quick grilling on a salt block makes for a fast and tasty side dish that pairs well with any entrée.
Piment Limon aka Citrus Hot Sauce
Here is my version of the classic hot sauce of Rórigues Island in the Mascarenes. It is very thick, so feel free to thin with more water if you want.
Hot Chile Cheese Ball
Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.
Brazilian Habanero Basting Sauce for Pork Chops
This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.
Roasted Pork Sirloin
While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to complement the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast.
