This spicy condiment is often used on the side of many curry dishes in Trinidad and Tobago. The name may come from the ‘spicy’ nature of one’s mother in law, mixed with different textures and flavors (complexity). Do keep in mind that you can control the amount of heat of this condiment by the number and type of hot peppers you use.
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
1HR 15MINS
Total Time
$3.70
Cost Per Serving
Ingredients
Servings
6
us / metric
1 bunch
Scallion
2 scallions per 6 servings
4
Guyana Peppers
2
Nectarines
1/4 tsp
Freshly Ground Black Pepper
Nutrition Per Serving
Calories
86
Fat
0.4 g
Protein
1.8 g
Carbs
21.6 g