Roasted (Scotch Bonnet) Pepper Chutney
Ingredients
- 5-6 Scotch Bonnet Peppers
- 2 limes juiced
- 6 cloves garlic
- 1 teaspoon salt
Instructions
- Wash and dry peppers.
- 5-6 Scotch Bonnet Peppers
- Wash limes and bring to boil in small saucepan.
- Boil for 5-8 minutes.
- Remove from water and allow to cool.
- Roast peppers over an open flame, using tongs to turn them as they char. (See Note Below for electric stove tips!)
- Wrap garlic cloves in a small piece of foil and roast alongside the peppers
- 6 cloves garlic
- Mash peppers and peeled garlic cloves
- Add lime juice and salt and mix well
- 2 limes, 1 teaspoon salt
Notes
If like me, you have an Electric Stove, place a metal trivet or grid-based cooling rack over a burner. You can now grill/char the vegetables as required. For smaller items, like garlic cloves, I place a piece of foil over 1 quadrant and confine the smaller pieces to that area.