Enid Worrell’s Corned Bonney Peppers

Hans Wressnigg Leave a Comment

Enid Worrell's Corned Bonney Peppers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In tiny Bathsheba on the wild Atlantic coast, Enid Worrell creates some of the best Bajan cuisine at her establishment, the Bonito Bar and Restaurant. She was kind enough to give us her recipe for corned--or pickled--bonney peppers. The vinegar acquires the heat of the peppers, and then it’s sprinkled over fish or curries. The pickled peppers are chopped up and used when fresh ones are not available. Note: This recipe requires advance preparation.

Ingredients


  • 1 pint fresh red bonney peppers, or substitute habaneros, stems removed, left whole

  • 1 tablespoon vegetable oil

  • 1 teaspoon salt

  • 1 tablespoon rum

  • White vinegar to cover



Instructions


Place the peppers in a 1-pint jar. Add the vegetable oil, salt, and rum, then add the vinegar to cover all. Shake vigorously. Allow the peppers to pickle for at least 2 weeks before using. As the vinegar is used, replace it with fresh vinegar.

 

Servings
1 pint
Servings
1 pint
Enid Worrell's Corned Bonney Peppers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In tiny Bathsheba on the wild Atlantic coast, Enid Worrell creates some of the best Bajan cuisine at her establishment, the Bonito Bar and Restaurant. She was kind enough to give us her recipe for corned--or pickled--bonney peppers. The vinegar acquires the heat of the peppers, and then it’s sprinkled over fish or curries. The pickled peppers are chopped up and used when fresh ones are not available. Note: This recipe requires advance preparation.

Ingredients


  • 1 pint fresh red bonney peppers, or substitute habaneros, stems removed, left whole

  • 1 tablespoon vegetable oil

  • 1 teaspoon salt

  • 1 tablespoon rum

  • White vinegar to cover



Instructions


Place the peppers in a 1-pint jar. Add the vegetable oil, salt, and rum, then add the vinegar to cover all. Shake vigorously. Allow the peppers to pickle for at least 2 weeks before using. As the vinegar is used, replace it with fresh vinegar.

 

Servings
1 pint
Servings
1 pint
Share this Recipe