Great recipe BUT this is a jazzed-up version of a Cuban classic. Neither scotch bonnet nor jalapeno peppers are used in classic cuban cuisine. As a matter of fact, most Cubans are averse to hot spices. Also, for true flavor try and find bitter or Seville oranges ("naranja agria"). If none can be found add some grapefruit juice to the orange juice (it should be citric-acidic, not sweet) or... gasp!... use come commercial bottled mojo, found in the Spanish/Latino/Hispanic aisles of many markets. Best brands, IMO: Goya and Badia. Buen provecho!