My chili plant has gone absolutely crazy this year.
It's a Madam Janet pepper, also know as Surinam Yellow and resembles a scotch bonnet in shape, flavour and heat.
I got some in the freezer, made some into a pineapple chili sauce, dried some, used some for Jaimacan jerk marinade.
I need more ideas!
I love hot food, but these things got a bite!
I used about 5 for my Jaimacan Jerk marinade (for 1.5-2 kg chicken thighs) and it was tasty, but carried a punch (and...