This is a side dish I created to go along with a salsa meatloaf I was making. You can adjust the peppers to make it spicier or milder, I found adjusting the chipotle powder made the biggest difference in heat.
A Guyanese recipe I found on a site for Caribbean recipes. If you cannot find a scotch bonnet pepper, you may sub habanero. I haven't tried this yet, and the recipe does not specify servings, so I'm guessing. To give the flavor of the scotch bonnet pepper, but not the heat, simmer it whole as directed in the recipe, but take it out before serving.
This is a delicious recipe I found on a blog. Traditionally, the meat is beef or pork, but this recipe uses chicken. Tomatillos look like green tomatoes, but with a husk on the outside. They range from the size of a cherry tomato to the size of a clementine. You want to buy tomatillos that are firm to the touch, bright green, with the husk still close to the tomatillo. Prep time is inactive.