Note: This is not like other chokas you’ll find on here that’s part of a meal. This pepper choka is more of a pepper sauce which is added on the side (in very small quantities) to add a bit of flair to any dish as you would normally use hot sauce. I just love this as a side when I’m enjoying a steaming hot plate of chicken pelau.

You’ll Need…

12-14 green (but mature) habanero or scotch bonnet peppers.
1/8 teaspoon salt
4 tablespoons olive oil
1/4 medoum onion sliced thin
1/2 head of garlic (about 5 cloves)

* If you can’t source habanero or scotch bonet peppers or maybe the heat is too much for you, feel free to use any pepper with a bit of heat to them.

TIP: I highly recommend that you roast your peppers in an outdoor grill, since while roasting it will give out a very strong peppery scent that can overwhelm your home and even cause you to cough. If you’ve ever allowed water to run onto a plate with hotsauce, you’ll know what I mean when I say it will choke you and cause you to cough.

This is one of the simplest recipes you’ll find on here. Start by getting half a head of garlic and using a sharp knife, cut the end off (I’ll explain why later) Then using foil wrap, competely enclose the garlic (you’ll notice that I didn’t completely enclose mine in tin foil, but that was a mistake) and place it away from direct heat on the grill. Then place the peppers onto the grill on low to medium flame/heat.

Allow the peppers to roast/grill for about 15-20 minutes and be sure to turn them often so each side gets in contact with the grill and flames. You’re trying to char the skin as it gives the pepper a smoky flavour and somehow intensifies the heat of the pepper.

Allow the garlic to roast for about 25 minutes or so then remove. Remember how I asked you to cut the tips of the garlic (see pics above)? Now, with the cut tips facing a small bowl, gently squeeze the head of garlic (remember to allow it to cool a bit first), it should easily squirt our the lovely roasted flesh of the garlic. In the same bowl place the salt and roasted peppers. Remember to remove the stems from the pepper first. Then using a masher or in my case a “pounder” crush everything into a chunky paste. This is meant to be rustic, so don’t worry about crushing everything uniformly.

The next step is to place the thinly sliced onions on top of the now crushed peppers and garlic, then heat the oil on medium to high heat. When the oil starts to smoke, gently pour it over the onions and mix thoroughly. You’re done!

Tip! : Be sure to use a pair of disposable latex gloves (or any water proof gloves) when handling the hot peppers. The oil that’s released can and will irritate your skin.

Tip! : By roasting the garlic you’ll find that it gets a bit sweet and loses some of the true “garlicky” taste. If you looking for a more traditional pepper choka, don’t roast the garlic but only use about 2-3 crushed cloves.

Final Tip! Yes, you can use a food processor instead of pounding away as I did. But you’ll need to add a couple  tablespoons of oil when processing the roasted peppers, garlic and salt. Then pour it into a bowl before adding the sliced onions and pouring the heated oil. Remember to keep you face/nose away from the container if you used a food processor. The smell will be VERY peppery.

Again, I must warn you that this is incredibly hot and should be used in moderation. This can be made and left out for a couple days, then store in a covered contained in the fridge. However there are 2 things you must know.. 1. When using from the fridge I recommend that you heat it in the microwave before serving to bring it back to it’s original state. 2. When stored in the fridge you will find that it will lose some of it’s heat. I’m not sure why this happens, but from experience I know it does.

So what do you think my mom said when I went against her wish and took some of the pepper choka she made? “Who doh hear does feel”! In typical Caribbean parenting way.

You’ll need…

1 tablespoon minced sweet onion
1 clove garlic crushed
1 teaspoon fresh squeezed lemon juice
dash of salt (less that 1/8 teaspoon)
1 med-large avocado (ripe)
1 teaspoon minced cilantro or shado beni
1/4 habanero or your favourite hot pepper

Start by crushing the garlic, hot pepper and salt. Place these ingredients in a bowl or mortar and crush to a fine paste. The salt will help break everything down.

Peel and slice the avocado in pieces, then place in the same bowl with the crushed pepper and garlic, now crush this as well. You can also use the back of a fork to crush the avocado as well. I have a wooden pestle that I use for instances like this.

Mince the onion and cilantro (or shado beni) and add to the mixture. If you don’t like the texture of minced onions, you may also grate the onion into the mix instead. Now add the lemon juice, stir and taste for salt. In the past I’ve also added a teaspoon of extra virgin olive oil to the mixture. This is up to you.

Serving Suggestions.

- as a dip for your favourite corn chips or crackers

- as a spread on sandwiches

- as a spread on tortilla type wraps (I would add a bit of water cress or lettuce with this on a wrap)

- as a filling for pita bread

and… with hot roti or fry bake as I enjoyed as a kid. This morning I enjoyed mine on sourdough bread sandwich.

Leave me your comments below.

She still makes a mean choka, but I do find myself craving my own simple version.

You’ll need…

3 medium to large ripe tomatoes (leave on your kitchen counter to really ripe)

2 cloves of garlic

1/4 teaspoon of salt

1/4 of a small onion (depends on how much you like onions)

2 tablespoon olive oil

1 hot pepper (to control the heat, don’t use the seeds)

Note: There are several ways you can prepare the tomato for this recipe, but in this version we’ll use the grill. You can also boil in water, place in the microwave on high for a few minutes, roast in your oven or roast in a frying pan on your stove top. If you’d like more info on any of these other methods, leave me a comment or use the contact link above to send me a message.

Wash and remove the stems from the tomato, then place on grill (BBQ). Try to keep the temperature set at about 400C and rotate a couple times to cook evenly. Try not to play with them as they cook as they are delicate and can crush and be of no use to you. I also roast my pepper for a couple minutes as well. Don’t ask me why… it’s just the way I saw my mom do it.

In a bowl add the garlic (slice to make this step easier), salt,  hot pepper and get a pestle or something to crush everything with. The salt will assist in breaking things down since it’s abrasive.

With a little bit of force, try to crush everything into a paste.

After about 10-15 minutes on the grill, remove the tomato. It will look charred and you’ll almost think you’ve ruined it. Nope.. that just brings out the natural sugars in the tomato and it’s exactly what we’re looking for. The burnt skin should easily fall off.. try to remove as much as you can. Then add the tomatoes to the bowl with the already crushed garlic and pepper.

Crush everything into a nice thick sauce. the tomato will let out a bit of liquid (depends on the variety of tomato you use). You’ll probably find that around the stem area of the tomato will be a bit tough to crush. You can remove that from the bowl.

Final steps…

Slice the onion very thin and place on top of the now crushed mixture. Then in a small frying pan, put the olive oil to heat on high. In a couple minutes you’ll start seeing the oil starting to smoke. Try not to keep it on the heat fro much longer as olive oil cannot withstand too much heat. Take the oil over to the bowl and gently (be careful for oil splatters) pour onto the onions. Act fast – stir the entire lot around so the crushed garlic, the salt, pepper, roasted tomato puree and the onions get’s mixed evenly. You’re done!

TIP : I try to use a “sweet” onion instead of a normal cooking onion so it’s not as bitter when eating. In the past I’ve also roasted the garlic before crushing but I’ve found that I missed that true garlic flavor that I grew up with.

Overall a very simple, but tasty side dish that’s just perfect for roti or worst case.. pita!