One very important component of a dish for Caribbeans is the use of Scotch bonnet peppers. I was hunting for it last night to make dinner in four markets and could NOT find it. Had to resort to a sauce but I was legit mad, lol. Spoke to one of the grocer to find out there’s some sort of bad blood with one of the sellers of it so it’s just _not_ available in some parts of Brooklyn. (v2.jacky.wtf/post/decfda85-5ce)

@jalcine Hanabero peppers are supposed to be close, but not as sweet. Maybe try swapping a habanero and sugar to taste?

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The heat isn’t as smoky :(

I ended up getting the closest thing I could find with the Matouk sauces (v2.jacky.wtf/post/cac15699-329)

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