This can be used to flavor chicken, pork, fish or beef. Brush it liberally on the meat or seafood, cover and refrigerate overnight. Then grill, broil, pan
fry, bake, steam or cook the food en papillote (a parchment pouch). This also
can be used as a dip or fiery hot sauce. Use less Scotch bonnet pepper if you
want something milder.
2 Scotch bonnet peppers, seeded and chopped
3 scallions, chopped
1 tablespoons brown sugar
1 tablespoon honey
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon cider vinegar
Salt and fresh-ground black pepper, to taste.
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