'Escovitch' is a term used in Jamaica to describe a tart, spicy and slightly sweet sauce usually accompanying a fish dish. The combination of spices and vinegar make for a delightful flavour and it's really easy to make. Basically all you need to do is julienne your selection of vegetables (red and yellow bell peppers, white onion and carrots) and instead of cooking with heat, allow the veggies to marinade in the spices and vinegar for a hour.
Scotch bonnet pepper is used in all sorts of Caribbean cuisine, it's a small but very hot chilli, similar to the habañero. Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. Whatever you do, make sure that you wash you hands and utensils thoroughly after handling cut Scotch bonnets!
You can have this dish as along side raw burgers, as raw pizza topping and with salads and raw soups. It's a great warming winter dish too!
You can also peel carrots into ribbons by using a vegetable peeler.
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