In a saucepan bring the Balsamic vinegar to a simmer and reduce the vinegar by approximately half or until it coats a spoon with a light syrup texture.

Remove from heat and transfer to a small bowl.

Add the lime juice, crushed red pepper, Kosher salt and freshly ground black pepper to taste.

Spoon mixture over salsa and toss to coat well.

Image by: Mikail via Bigoven.com

Roast the peppers over an open flame or under the broiler until skin is somewhat charred. Do not overcook them as they need to hold their shape when stuffed. When roasted, slice them lengthwise and remove the ribs and seeds from the inside. You may leave the stem on as a garnish if you wish.

Spray a medium sized pan with cooking oil and warm it over medium heat. Saute the potato, onions, celery, choyote, and diced bell pepper for about 3 minutes. Stir in the habanero and tomatoes and cook another two minutes. Turn this mixture out into a large bowl. Add the crab, lime juice, and mustard then mix it gently to combine all the ingredients. Season with salt and pepper.

Pour (or squirt) a squiggle (about a Tbs) of Avocado Aioli in each of 6 serving plates. Garnish with an additional chunk of avocado or splash a few dots of hot sauce for contrast.

Fill each 1/2 pepper with stuffing and place them on a decorated plate. Serve immediately.

VARIATION: Place the filled peppers briefly under a broiler to lightly brown the tops.

Recipe by Chef Bill Wavrin

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In a pot of boiling water, add the carrots and boil for about 3 minutes. Then add the sweet potato cubes and cook until both are tender (about 10 – 12 minutes).

Drain and dump into a bowl. Add remaining ingredients and mash lightly. You want a somewhat chunky texture. Adjust seasoning with salt and pepper as desired.

Serve with grilled meat or other spicy Caribbean dishes.

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