About this recipe: 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!