VIBES: Junior Murvin “Police and Thieves”
Use this as an accompaniment to fish, chicken or steak. You could use it as a marinade, but its also great as topping on grilled fish or meat.
- 4-6 Scotch Bonnet peppers, chopped
- 1 small red onion, chopped
- 4-6 garlic cloves, chopped
- 4 stalks scallions, end trimmed
- 1/4 cup soy sauce
- 1/4 cup vinegar (use white vinegar or apple cider vinegar, to your preference)
- 2 tablespoons olive oil
- Juice from half a lime (about 1/4 cup lime juice)
- 1 tablespoon freshly grated ginger
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme (or use fresh, if available)
- Salt and pepper to taste (I usually use 1 teaspoon salt and 1 tablespoon black pepper)
- Add all of the ingredients to a food processor or blender – scotch bonnet peppers, red onion, garlic cloves, scallions, soy sauce, vinegar, olive oi, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, and salt and pepper.
- Process until smooth, or until you achieve the consistency you desire. Use immediately. Store the leftovers in the refrigerator in an airtight container.
RECIPE NOTES: Scotch bonnet peppers can be very hot depending on your tolerance for heat. If you’d like a milder version of this recipe, either reduce the amount of Scotch Bonnets used, or replace with with milder peppers.
When working with hot chili peppers, you may want to wear gloves when handling them both in raw and dried forms. The oils can get on your skin and cause burning sensations. If you dont wear gloves, wash your hands thoroughly after handling the peppers.
I used this as more of a sauce and slathered broiled salmon in it served with rice and peas and plantains. But if using as a marinade, add 3/4 cup of fresh squeezed orange juice.