Here's a simple recipe: 20 hot peppers 3 heads of garlic 2 cups vinegar 1 tbsp salt 2 tbsp mustard 3 bundles Chadon Beni(about 18 leaves) Wash peppers and set aside Clean garlic cloves and chop the Chadon Beni Using about 1 cup of vinegar blend the garlic and chadon beni Pour out in a bowl and set aside Blend the peppers in 1 cup of vinegar For safe measure use a spoon when handling the peppers Pour out the blended pepper into the bowl and add salt and mustard. Mix thoroughly. Place in a bottle and store in a cool place. If you want an even hotter version then replace the bonnets with Congo (brown chilli) or Seven Pot but I think you'll find the above adequate. Note Cahdon Beni is a Trini spelling, it's more often called Shaddow Benni or Culantro
My dinner (and the mrs' (not married))... please log in to view this image ...and my (and the mrs' (not married)) pudding... please log in to view this image
Erm, what gammon steak? Plate nearest is a foot long hot dog, plate to the right is a combo for two and the plate furthest away is chicken