Fiery scotch bonnet sauce

Yield: 2 cups

Measure Ingredient
¼ cup Vegetable oil
2 \N Garlic cloves, chopped
1 large Onion, chopped
4 larges Tomatoes, peeled and seeded
1½ teaspoon Oregano
2 \N Scotch bonnet chiles, seeded and minced
1 teaspoon Black pepper, ground
½ cup Vinegar

Heat the oil in a skillet. Add the garlic and onion and saute until soft. Add the remaining ingredients except the vinegar. Cook for about 20 minutes, until thick. Add the vinegar. Cook for 5 minutes longer. Pour into a sterilized jar and store in the refrigerator. Use within 2 to 3 weeks.

Makes about 1½ cups.

Source: "The West Indies Cookbook - Classic Recipes from the Spicy Caribbean" by Connie and Arnold Krochmal, 1992. Foreword by Dave DeWitt. Border Books, Alburquerque, New Mexico.

Submitted By JIM MOREY On 12-13-94

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