Image via WikipediaNYTimes.com: "JAMAICA is a land of deep and profound greens: hurricane-battered jungles, untrimmed coconuts delivered to villa doorsteps, sticky cannabis held in lacquered wooden humidors. But when I first visited the island in 2005, no green fascinated me as much as the contents of the glass jar handed to me one evening by Darren Lee, then the chef at Strawberry Hill, a luxurious resort in the mountains above Kingston. This green was rough and wet, but also glassy, and I recognized it immediately: These were puréed Scotch bonnet chiles — hot as habaneros, but fruitier, almost sweet."
