Joined: April 2006
|Quote (stevestory @ June 14 2007,19:23)|
|Quote (Arden Chatfield @ June 14 2007,20:07)|
|(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)|
You know this stuff?
I can drink that straight up. The two peppers distributed over a total of about 3 cups of sauce wasn't hot enough. It's hot enough when my scalp starts sweating.
(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)
You actually ascertained that there's a difference between scotch bonnets and habaneros?
Yeah, more garlic is always good. And don't liquify the chicken. The smoothness was nice, but you want some texture. don't liquify the onion either, same reason.
There's a little bit of a difference between the habanero and the scotch bonnet. Not much. Really the only two essential ingredients to jerk is allspice and any retarded-hot pepper.
The liquefaction of your onions is why you might reconsider investing in a food processor. They tend to be better for keeping stuff chunky. Blenders are much better for creating smoother sauces, soups, etc.