1,001 Best Hot and Spicy Recipes Read Free Page B

a paste or sauce. Transfer to a jar and store in the refrigerator, where it will keep for a month or more.

Trinidad Herb Seasoning Paste
    Yield: 2-3 cups (500-708 mL)
    Heat Scale: Medium
    This seasoning paste and marinade enlivens otherwise bland grilled lamb, pork chops, or chicken. Try it as a basting sauce for grilled vegetables, such as eggplant and zucchini. To marinate 1½ pounds (682 g) meat, combine 3 tablespoons (45 mL) of this seasoning mixture with ½ teaspoon (2.5 mL) soy sauce, freshly ground black pepper to taste, ½ cup (118 mL) chopped tomatoes, and 1 teaspoon (5 mL) Worcestershire sauce and marinate the meat overnight or at least 2 to 3 hours. Some of the measurements are authentically vague, so get your bunches together.
     
    ½ Congo pepper (or habanero), stems and seeds removed, chopped
3 bunches chives or green onions, coarsely chopped
1 bunch parsley, coarsely chopped
½ bunch celery leaves, coarsely chopped
1 cup (236 mL) garlic cloves, peeled
1 leaf Spanish thyme (or substitute 2 teaspoons [10 mL] fresh thyme and ½ teaspoon [2.5 mL] fresh Greek oregano)
½ cup (118 mL) distilled white vinegar
1 tablespoon (15 mL) salt, or less to taste
1 tablespoon (15 mL) ground ginger
1 tablespoon (15 mL) fresh or dried thyme
     
    1. Combine all the ingredients in a food processor and blend thoroughly, adding water as necessary to make a medium paste.

Bonney Bajan Seasoning
    Yield: ¾ cup (177 mL)
    Heat Scale: Hot
    There are an astounding number of variations on seasoning, which is similar to the seasoning pastes found in Trinidad. All contain herbs and chiles—and myriad other ingredients. They are added to soups and stews and used as a marinade and basting sauce for grilled meats.
     
    1 bunch green onions, coarsely chopped (about 1½ cups [354 mL])
3 tablespoons (45 mL) fresh lime juice
¼ cup (59 mL) coarsely chopped fresh parsley
1 tablespoon (15 mL) fresh thyme
1 tablespoon (15 mL) fresh marjoram
1 tablespoon (15 mL) fresh chives
2 cloves garlic, peeled
1 Bonney Bajan pepper (or habanero), seeds and stem removed, halved
1 teaspoon (5 mL) paprika
¼ teaspoon (1.25 mL) ground cloves
⅛ teaspoon (.6 mL) salt
     
    1. Combine all the ingredients in a food processor and pulse, adding water as needed until you achieve the desired consistency. Use immediately or store in the refrigerator for up to a week.

Jamaican Green Mango Chutney
    Yield: About 4 cups (.95 L)
    Heat Scale: Medium
    Here is how they make chutney in Kingston. This style is far less sweet than other chutneys from around the world. Serve it with Jamaican Curry Goat. It keeps for a couple of weeks in the refrigerator.
     
    6 medium green mangos, peeled, pits removed, chopped fine
2 cups (473 mL) malt vinegar
½ cup (118 mL) sugar
¼ cup (59 mL) seedless raisins
¼ cup (59 mL) finely chopped ginger root
1 teaspoon (5 mL) finely chopped garlic
2 teaspoons (10 mL) minced Scotch bonnet chile (or habanero)
1 teaspoon (5 mL) ground allspice
½ cup (118 mL) tamarind sauce
1 tablespoon (15 mL) salt
     
    1. Place the mangos and vinegar in a large sauce pan. Bring to a boil over high heat and cook briskly for 10 minutes, stirring occasionally.
    2. Stir in the sugar, raisins, ginger, garlic, chiles, allspice, tamarind sauce, and salt. Reduce the heat to low and simmer uncovered for about 45 minutes or until the mango is tender, stirring occasionally.
    3. Remove the pan from the heat. Serve the chutney as is or puree it into a smooth sauce.

Mango Kucheela
    Yield: 2 cups (473 mL)
    Heat Scale: Hot
    This chutney-like Trinidadian relish is commonly served with the street food called doubles and with curried dishes of all types, as well as with Pelau. Ripe mangos are never used in kucheela.
     
    2 cups (473 mL) grated meat of green mangos
4 cloves garlic, peeled and minced
2 Congo peppers (or habaneros), stems and seeds removed, minced
2 teaspoons (10 mL) mild curry powder
½ cup (118 mL) mustard oil (or substitute vegetable oil), or more for texture
     
    1. Preheat