Scotch Bonnet Sauce:

4 Scotch bonnet

1 white onion

¼ cup olive oil

1 jalapeño

2 garlic cloves

2 Tbsp apple cider vinegar

1 cup water

1 Tbsp sugar

Pepper

Chicken Tacos:

4 chicken thighs

2 oz. ginger

2 ancho chile

2 guajillo chile

1 white onion

1 bunch of coriander

1 plum tomato

1 cup pineapple

1 mango

½ red onion (optional)

Salt

Pepper

Corn tortillas

Sauce Directions:

1) With a hand blender, combine all the sauce ingredients together except for the vinegar.

2) Then, add the vinegar slowly until reaching the desired acidity level.

Chicken Directions:

1) Cut the four chicken thighs into cubes and save for marinating later.

2) Submerge the chiles in cold water for an hour.

3) Blend the chiles, pineapple, ½ mango, tomato, ginger, salt, and pepper together.

4) Marinate the previously cubed chicken for 24 hours.

5) Roast in the oven at 400 degrees for 15-20 minutes.

6) Serve the chicken on corn tortillas and the sauce on the side.

7) Optional: Garnish with mango, pineapple and red onions, and enjoy!

Chef’s Tip:

Ready to make some vegan tacos? Replace the chicken with cauliflower. Cut the cauliflower florets into thin-sized pieces. In boiling water, blanch for 3 minutes. Remove from the water and marinate in the sauce. Put in the refrigerator for 1 hour, and when ready to serve, sauté in olive oil.