HOW TO MAKE CALLALOO AND SALTFISH

INGREDIENTS:

• 1 can JCS Callaloo in brine, drained

• 1/2 pound saltfish
• 1/4 cup vegetable oil
• 1 teaspoon ground black pepper
• 1/4 yellow sweet pepper, chopped 
• 1/4 green sweet pepper, chopped
• 1/4 red sweet pepper, chopped 
• 1/2 scotch bonnet pepper, chopped
• 1/2 onion, chopped
• 1 medium tomato, chopped
• 2 stalks escallion, chopped

DIRECTIONS: 

• Put saltfish to soak in cold water for about 1 hour.
• Pour off water, add fresh water and cook for 10 minutes to remove salt.
• Pour off water, add fresh water and cook a second time if necessary.
• De-bone and flake saltfish
• Heat vegetable oil and sauté onion, escallion, tomato, scotch bonnet pepper and sweet peppers. Add flaked saltfish and cook for approximately 3 minutes.
• Add JCS Callaloo and ground black pepper.
• Toss lightly; cover and allow to stand over low heat for about 2 minutes.

• Prep time: 5 min

• Cook Time: 10 min

• Total time: 15min