TNAndy
New member
My wife and I are big fans of Jamaica. We've been there enough times they call us Ja'mericans. We'd like to bring a little taste of the Island home.
Hurdle number one: The Scotch Bonnet pepper rates at about 250,000 Scoville units. Perhaps if I had grown up eating those things, I'd be either used to them or have a severe case of numb tongue by now. Happily, I discovered the Rocotillo pepper a few years ago. It's almost the same size and shape of the Scotch Bonnet, but with only 1% of the heat (2,500 Scoville units). It's a variety of the same pepper species as Scotch Bonnet (and Habanero). Even then, I cut the seeds out. The idea is you get the pepper flavor without forking lava in your mouth.
I do not regard this substitution as cheating. At the Jamaican resort, they don't use Scotch Bonnets on the Jerk Chicken they serve us at the beach grill. If they don't use them, I don't have to either.
I'm going to develop both a dry rub and a jerk sauce I can eat. Any and all suggestions for recipes or recipe tweaks are welcome! TIA!
Hurdle number one: The Scotch Bonnet pepper rates at about 250,000 Scoville units. Perhaps if I had grown up eating those things, I'd be either used to them or have a severe case of numb tongue by now. Happily, I discovered the Rocotillo pepper a few years ago. It's almost the same size and shape of the Scotch Bonnet, but with only 1% of the heat (2,500 Scoville units). It's a variety of the same pepper species as Scotch Bonnet (and Habanero). Even then, I cut the seeds out. The idea is you get the pepper flavor without forking lava in your mouth.
I do not regard this substitution as cheating. At the Jamaican resort, they don't use Scotch Bonnets on the Jerk Chicken they serve us at the beach grill. If they don't use them, I don't have to either.
I'm going to develop both a dry rub and a jerk sauce I can eat. Any and all suggestions for recipes or recipe tweaks are welcome! TIA!
