PORTUGAL AND POMMECYTHERE CHOW

Complexity: Easy

Ingredients:

  • 4 – 5 small portugals, peeled and pegs seperated
  • 2 – 3 large pommecytheres, peeled and cut in chunks
  • 5 – 6 large cloves garlic, finely chopped
  • Juice of 1 large lime
  • 4 – 6 blades shadon beni, chopped
  • ½ tsp brown sugar
  • 1 hot pepper (scotch bonnet), seeded and chopped
  • ¾ tsp salt
  • ½ tsp black pepper

Directions

  1. Place the portugals and pommecythere in a large bowl.
  2. Add the remaining ingredients and mix well. Let rest for approximately ½ hour in refrigerator if desired to allow the flavours to blend and the salt to draw liquid from the fruit.
  3. Taste and adjust seasoning if necessary.

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