|Scotch Bonnet Pepper Sauce|
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.
From: "Traveling Jamaica with a Knife, Fork & Spoon" A Righteous Guide To Jamaican Cookery By Robb Walsh & Jay McCarthy.
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