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Pick Up Saltfish

Products used in this recipe: Scotch Bonnet Pepper Sauce

  • 1 LB Salted Cod Fish
  • 1 medium Onion - diced
  • 1 medium Cucumber – seeds removed and diced
  • 1 red / green Sweet pepper – diced
  • 2 Plum tomatoes – seeds removed and diced
  • ¼ cup Cane vinegar
  • 2 tsp Fresh thyme leaves
  • 2 Tbsp Walkerswood Scotch Bonnet Sauce

Method:

Boil the Salted Codfish until tender, drain and rinse under water to cool.
Remove the skin and bones and shred fish into small strips.
Toss all remaining ingredients into a non reactive bowl and allow to marinate for half hour.
Served as a dip with firm crackers. 


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