If you think pickling chilies ends at vinegar, black peppercorns and salt, think again. This paste becomes rich and mind-numbingly pungent from cilantro, garlic, and lime, and is lightened up by carrot. You're supposed to use green papaya and bitter melon, but I like baby steps, … [Read more...] about “Raw” vs. Canned Chilies and the “Ultimate Caribbean Chili Paste”