Empty My Fridge
Chenette Chow
Ingredients
- Chenette1 lb
- Salt½ tsp
- Paprika½ tsp
- Black pepper½ tsp
- Garlic2 cloves
- Scotch bonnet½
- Chadon Beni1 tbsp
Instructions
- Wash the chenette thoroughly to remove sap and debris.
- Split each fruit gently with a sharp knife and peel off the thin, leathery skin. Discard the skins and put the pulp in a large bowl.
- Sprinkle over the black pepper and sea salt, stirring gently to coat evenly.
- Add the chopped Chadon Beni and the thinly sliced Scotch Bonnet pepper.
- Add the smoked paprika, if using.
- Add the crushed garlic, fresh lime juice and 2 tablespoons water, and stir well.
- Cover and refrigerate for about 20 minutes before serving.
Summarized from CaribbeanPot's video. Watch it for the details.
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