Scott - HawkeyeScott
New member
Hello Jamie,
Any recommendations for purchasing hard to find ingredients in some of your recipes? Two that come to mind are scotch bonnet peppers and tart black cherry juice.
I ended up using dried scotch bonnet peppers for jerk chicken purchased online after checking farmer's markets and specialty grocery stores in my area.
My grocery store had tart red cherry juice, but the black cherry juice did not say tart on the label.
Also, the use of "prepared" before spice names throws me. Prepared chili powder is dry, but prepared yellow mustard is liquid mustard from a bottle? How should I handle those?
Thank you,
Scott
Any recommendations for purchasing hard to find ingredients in some of your recipes? Two that come to mind are scotch bonnet peppers and tart black cherry juice.
I ended up using dried scotch bonnet peppers for jerk chicken purchased online after checking farmer's markets and specialty grocery stores in my area.
My grocery store had tart red cherry juice, but the black cherry juice did not say tart on the label.
Also, the use of "prepared" before spice names throws me. Prepared chili powder is dry, but prepared yellow mustard is liquid mustard from a bottle? How should I handle those?
Thank you,
Scott