Escoveitch Fish
Photo: flickr user Chrysaora
Ingredients
Preparation
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About
NOTE: If you haven’t worked with Scotch Bonnets before, be careful. They are extremely hot, and can leave welts on your skin if you’re not careful when cutting them. Do NOT rub your eyes or your nose when cutting. I recommend cuting the pepper in thin strips, using a plastic baggy to move them onto your knife, and then adding to the vinegar sauce. Afterwards, clean your knife and cutting board. If you want this dish SPICY, use even more of the Scotch Bonnet. When measuring the Scotch Bonnet’s heat, take a look at the Scoville Scale, which measures the amount of capsaicin in peppers. Consider for a moment that Jalapeños have about 2500-8000 Scoville Units, while Scotch Bonnets fall at about 100,000 to 250,000 SU. Pepper spray, to level set, is about two million SU. So, check the spice-tolerance of your guests prior to moving forward with this pepper, especially in consideration of adding more.