Lorenzo’s Mango Jerk

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1 tsp. allspice, ground (freshly roasted and ground preferred)
1 tsp. cinammon powder
1 tsp. coriander, freshly ground
1/2 tsp. nutmeg, freshly ground
1/2 tsp. ground cloves
1 tsp. white pepper
1 tsp. salt
3-4 cloves garlic, crushed
3 habanero chiles, stemmed and seeded
2 large limes, juiced
2 large mangos, pureed, about 1-1/2 cups
2 pounds of prawns, peeled and deveined. Chicken breasts (cut into strips) or pork medallions can be substituted here
2 Tbsp. olive oil
4 Tbsp cilantro, chopped
2 shallots, chopped

In a heavy saucepan, saute the garlic and shallots until soft. Add all the spices and chiles, and stir well for 2-3 minutes over medium heat.

Add the prawns and chicken, and stir well with the mixture, saute over medium-high heat for 5-6 minutes.

Add the pureed mango and lime juice. Mix in well and cover. Let it stew for about 20 minutes on medium heat. Stir the mixture often. If the mixture gets too dry, add a little water. (Should be thick like a tomato sauce.)

Garnish with chopped cilantro.

Serve with basmati rice and jicama salad.

Recipe by Larry Noggle.