SOLOMON GUNDY

• 2 smoked red herrings, deboned and finely chopped

• 2 teaspoons garlic, minced

• ½ cup mixed bell peppers (red, yellow, and green), finely chopped

• ½ to 1 Scotch bonnet pepper, finely chopped and deseeded

• ¼ to ⅓ cup olive oil

• 1½ tablespoons red wine vinegar

• 3 whole pimento (allspice) seeds, crushed

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

1. Finely chop the smoked red herring and place it into a medium mixing bowl.

2. Add the minced garlic, chopped bell peppers, Scotch bonnet, crushed pimento seeds, garlic powder, and onion powder. Stir gently to combine.

3. Pour in the red wine vinegar, then drizzle in ¼ cup olive oil, mixing well. Add more oil only as needed—the mixture should be moist and spreadable, not oily.

4. Taste and adjust heat or acidity if desired. Cover and allow the mixture to rest for 10–15 minutes to let the flavors marry.

5. Serve at room temperature with crackers, fried dumplings, bread, or alongside breakfast staples.

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COOK’S NOTE

If the smoked herring is especially salty, soak briefly in cool water, then pat dry before chopping. Solomon Gundy should be bold, savory, and textured—never smooth like pâté and never swimming in oil.