Yield: 12 Portions
12 Oz of Boneless Salted Cod
½ Cup of Tomatoes, Medium Diced
2 Garlic Cloves, Finely Minced
¼ Cup of Onions, Medium Diced
½ Cup of Green Sweet Peppers, Medium Diced
¼ Scotch Bonnet Pepper, veins and seeds removed
2 Tbsp of Chopped Chives
2 Tsp Finely Minced Chadon Beni (Culantro)
2 Pimentos/Jalapeño Peppers, Finely Minced
1/3 Cup Olive Oil
1 ½ Tbsp Fresh Lime Juice
½ - ¾ Tsp Black Pepper
¼ Tsp Smoked Paprika
Break salted cod into medium-sized pieces and place in a sauce pan filled with water and bring to a boil. Let cook for 15 minutes and strain. If fish is still too salty for your liking, repeat by boiling a second time and draining. Let cool.
In a medium mixing bowl, add the diced tomatoes, garlic, onions, sweet peppers, scotch bonnet pepper, chives, chadon beni and pimento peppers. Mix to combine.
Pour the olive oil into a small sauté pan and heat gently until medium in temperature, then pour over the salted fish and aromatics. Add the lime juice, black pepper, paprika and toss to combine properly.
Taste for flavor and depending if you may have boiled out too much salt from the salted cod, you can always add a small sprinkle back to the dish to help bring back balance to the buljol. You can feel free to add a minced scotch bonnet pepper to the buljol if you desire a spicier end result.
Enjoy with fried bake, roasted coconut bake, hops bread or even sada roti.