Scotch bonnet pepper sauce

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
2 Onions diced
2 Ripe mangoes or pawpaws; (papaya), skinned, seeded, and diced to 1/2 inch cubes
6 Carrots diced
2 Cho Cho squashes; (Chayote-Choko) peeled and diced
12 Pimento; (allspice) berries
10 Whole black peppercorns
4 Thyme sprigs
1 ounce Ginger root; finely diced
½ cup Sugar
8 Scotch Bonnet Peppers; (up to 12)
¼ cup Cane or cider vinegar

Directions

Probably been posted already but I was adding some recipes to my Sauce file and found a page I downloaded from globalgourmet.com in april of 98. Looks alright so i"ll wander down the road and see if the Mango tree has been raided by the kids yet.

Category HOT

Yield 3-4 cups

In a non reactive pot, heat the oil. Sauté the onions until they are translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. Sauté the mixture 5 minutes, stirring constantly. Add the sugar and Scotch Bonnet Peppers. When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 more minutes. Puree the mixture in a blender, and strain it. Store in a tightly closed bottle in the refrigerator.

Yield 3 to 4 cups

Recipe from "Traveling Jamaica with a Knife, Fork & Spoon" A Righteous Guide To Jamaican Cookery By Robb Walsh & Jay McCarthy.

Posted to CHILE-HEADS DIGEST by lukasz <lukasz@...> on Jan 23, 1999, converted by MM_Buster v2.0l.

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