West indian hot sauce

1 servings

Ingredients

Quantity Ingredient
1     Bell Pepper

Directions

WEST INDIAN HOT SAUCE

Heat up your tastebuds for Caribana with this Caribbean "ketchup". You could also add bay leaves, chopped fresh ginger or ground cloves.

2 tb Vegetable Oil

1 lg Onion; finely chopped

6 ea Green Onions; chopped

1 sm Fresh Red or Green Chilies; minced 4 ea Garlic Cloves; minced

2 lb Field Tomatoes; peeled; seeded; chopped : <OR>

28 oz. can tomatoes with juice; chopped 1 tb Dried Oregano or Marjoram; crushed 1 ts Allspice; ground

1 ds Cloves; ground

1 ts Dried Thyme

1 ts Sugar

2 tb Red Wine

: <OR>

2 tb Cider Vinegar

X Salt and Pepper (to taste) 1. Heat oil in heavy saucepan over medium heat. Add the onions, bell pepper and chilies. Saute until very soft, about 10 minutes. Stir in the garlic and saute another minute. Stir in remaining ingredients, with salt and pepper to taste. Bring mixture to a boil, reduce heat to low and simmer, uncovered, stirring occasinally, until thick, about 45 minutes.

2. Remove from heat and taste for seasoning. Let cool and serve at room temperture. Store in a covered container in the fridge. Sauce will keep several weeks. Makes 1½ cups.

From: Soul And Spice (Chronicle) in the Toronto Sun (26 July, 1995) Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 07-26-95

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