snoeman
Posts: 109
Joined: April 2006
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| 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.
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(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.
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