Jalapeno, habanero and Scotch Bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too.
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name.
From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.
In Jamaica, much use is made of fresh peppers the most highly esteemed hot pepper being the ‘Scotch bonnet’, which has a wonderful perfume and flavour.
In Jamaica, Christmas carols are sung to a reggae beat…
This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the “eyes,” drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You’ll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!
The next time Easter and April Fool’s fall on the same day, I’m going to wrap one of these as a Reese’s Peanut Butter Egg and give it to a certain buddy of mine as a “gift.” Asad Khan, owner of India Dining in Warlingham, UK applied some serious fire to the chocolate Easter egg this year. He used a ghost chile, a scotch bonnet and a habanero in the recipe.