Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
As a child, cookbook author Lesley Enston learned maybe the most important lesson about pepper sauce from her uncle Richard in Trinidad and Tobago: Be very careful when handling Scotch bonnet chiles.
Uncle Richard’s recipe inspired Enston’s own, run through with earthy culantro , garlic, whole-grain mustard and fresh ginger bolstering the fiery flavor of the essential Scotch bonnets. Named for their bonnet-like shape, Scotch bonnet chiles are native to South America and crisscrossed the Atlantic Ocean as a result of the spice trade, taking root in Africa and Asia as well as Europe. In the Caribbean, they can be found piled high at grocery stores and markets, ready to be tossed whole into a bubbling pot of stew or cut and blended into pepper or “peppa” sauce.
2. Transfer to a glass jar and store in the refrigerator to infinity. Seasoning peppers are commonplace in Latin and Caribbean cooking, offering an earthy, slightly fruity bite similar to Scotch bonnets without the heat. Find them at your local Latin, Caribbean or African market. They can be frozen and kept for a few months or stay at room temperature for a few days and make a great addition to escovitch or any recipe that calls for bell peppers.
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