Inspired by the islands of Trinidad and Tobago. We harnessed the fruitiness of green mangoes and Scotch Bonnet peppers and offset that with the tannins of caraili also known as bitter melon. We rounded off our recipe with fresh garlic, Trinidadian herbs, the natural sweetness of carrots, and of course a healthy dose of fire from our West Indies Habaneros and Trinidad Scorpions. Peppers – Trinidad Scorpion, Scotch Bonnet, Habanero. Heat Level – Hot. Try It With – Roti, Doubles, Curry, Street Food.