Scotch Bonnet Pepper Sauce

Scotch Bonnet Pepper Sauce

Ingredients:
1 Tablespoon vegetable oil
2 Onions diced
2 Ripe mangoes or pawpaws (papaya), skinned, seeded, and diced to ½ 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 oz ginger root, finely diced
½ cup sugar
8 to 12 Scotch Bonnet Peppers
¼ cup cane or cider vinegar

Directions:
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
 


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