Recipe courtesy Cook Like a Jamaican
Originally appeared in Issue 4
INGREDIENTS
½ each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
⅔ cup vinegar
10 pimento seeds (optional)
½ tsp salt
1 tsp pepper sauce
½ scotch bonnet pepper, seed removed
and chopped
DIRECTIONS
Cut vegetables and put aside.
Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.
Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.
Place fish into serving dish and spoon dressing on top.
Serves 4
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