Sentences with phrase «caribbean habanero chile»

Many Caribbean curry powders and pastes lack chile peppers; however, this nineteenth century recipe from Trinidad calls for the large red Caribbean habanero chile, called «Congo pepper» there.

Not exact matches

The Louisiana hot sauces are made out of tabasco or cayenne chiles, while the Caribbean sauces usually contain the various pod types of the Capsicum chinense species — commonly called «habaneros.»

1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated

A Caribbean connection is likely for two reasons: the proximity to Florida and the fact that datils are a variety of the species Capsicum chinense, the same species as other Caribbean chiles such as the habanero and Scotch bonnets.

In Mexico, it's usually prepared with serranos and jalapeños; habaneros are used throughout the Caribbean, and in South America, the ají is the most commonly used chile.

All the ingredients can be found at any supermarket, but the combination of habanero chiles, thyme and allspice gives this dish the exotic flavor of the Caribbean.