As a younger fella on the islands my brother and I might at all times volunteer to go assist dad within the backyard each time we knew cucumbers had been in season. We had a stash of salt and some cloves of garlic within the make-shift shed, the place dad would take his breaks from the noon solar. With scotch bonnet pepper (congo as we’d say) and shado beni contemporary from the backyard.. we’d at all times make an enormous bowl of this ‘chow’ with the ‘child’ cucumbers (at all times the sweetest). Instantly after we’d hit the river to go fishing, adopted by hours of swimming within the cool refreshing waters of the Guaracara river. Humorous factor is dad by no means bought our help, however he by no means peeped a phrase to mother!
6 Dill cucumbers
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lemon (juice)
8-12 cherry tomatoes
1/2 scotch bonnet pepper (no seeds)
2 tablespoons cilantro (chopped)
1 clove garlic (crused or diced fantastic)
1/2 small purple onion (non-obligatory)
Be aware: you need to use any cucumber you will have available and the choice to peel or not is completely as much as you. Bear in mind to put on gloves when dealing with scotch bonnet peppers and to scrub your arms instantly after with cleaning soap and water. You’ll be able to in the reduction of or use extra of the pepper if you want. Historically we’d use shado beni (culantro) as a substitute of the cilantro.
It was early summer season once I did this recipe so I had entry to what’s referred to as dill cucumbers (principally small cucumbers) for this recipe, however you need to use any cucumber you will have available. You might have the choice of peeling or not. In my case, these small cucumbers are fairly candy and I discover that the pores and skin provides a stunning texture to all of it. What I might suggest doing isn’t solely washing them very properly, however to soak them in cool water to verify all of the dust and sand drops of them.
Minimize the stems and bottoms off and lower into spears and place in a big bowl. I additionally had some cherry tomatoes, so I opted so as to add them to the salad/chow for some added taste, coloration and texture. You should utilize any tomato you will have.
Crush or cube the garlic very finely, chop the cilantro and you’ll cube the scotch bonnet or lower it into massive items so if you serve it, your company can simply determine the items and keep away from them.
Principally all you’re doing at this level is assembling all the pieces collectively and giving it a very good toss. For greatest outcomes, enable it to relax and marinate within the fridge for about 1/2 hour.
In the event you’re new to Caribbean delicacies or this web site, ‘chow’ is principally a spicy pickle we make with tart fruits.. usually inexperienced mangoes, pineapple and so on. On this case we used cucumbers with the identical form of impact.. besides, you’ll get a extra juicy and refreshing end.
In the event you don’t have lemons you need to use lime or orange juice for a unique taste profile and if spicy isn’t your factor.. you’ll be able to omit the scotch bonnet pepper. Within the video under you’ll discover that I didn’t add any purple onions.. so that’s completely non-obligatory.