This Jamaican classic is widely used to finish stews and other dishes – we even use it on our tacos in place of hot sauce sometimes. Use pepper rum wherever chilli and a hint of Barbados are needed.
- 1 scotch bonnet (see Note) or other fiery chilli
- 300 ml white rum
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Steeping time 1 week
Steep the chilli in the rum for about a week before using. It will get stronger with time; if it’s too hot, dilute with more rum.
• Scotch bonnet chillies, available from selected greengrocers, are very hot; wear latex gloves when handling.
Photography by Alan Benson.