I enjoy making and eating souse. I was introduced to it 20 years ago by a Bajan mother whose children had all flown the coop but she continued to cook for them, so she was always wanting us to visit to eat. What a lovely person she was - sadly no longer with us. I loved the souse she made, and since I have worked out my own recipe and method.
Adjust the peppers to your taste. Two crushed Scotch Bonnet peppers will make it nice and hot!
What a wonderful recipe! Thanks so much for this details description too as it has made the making of it really simple. A great dish if you like West Indian cooking! - 14 Mar 2013