|Last year’s pickled fish peppers|
Fish peppers, reputed to be the favorite of Thomas Jefferson, one of our Founding Gardeners, are just about the right amount of hot for our tastes. I pickle them in cider vinegar and whenever I want a little heat but not too much in winter, I pull out a couple to put onto green salads, in tuna, quesadillas, whatever. They’re good fresh in fresh tomato salsa and gazpacho. I also put them in pineapple salsa, a recipe I adapted from Gourmet Cookbook, which suggests it as a companion to grilled jerk chicken. You can also substitute fresh mango or peach for the tinned pineapple.
1 15-oz tin crush pineapple in its own juice, drained (save the juice for a cocktail or breakfast or to pour into oatmeal/cranberry bars when you make them)
2-3 fish peppers, either fresh or pickled, any color though the red are pretty against the yellow pineapple
2 tblsp chopped fresh cilantro
1-2 tsp Adobo ( a dry condiment in any grocery store)
3 tblsp fresh lime juice
1 tsp chili powder
1 tsp paprika either Spanish sweet or smoked
1/4 tsp cumin
3 scallions, sliced thin
Mix all and let sit for an hour or overnight and serve with jerk chicken, fish tacos, grilled salmon….etc.