Yield: 2 cups
|¼ cup||Vegetable oil|
|2 \N||Garlic cloves, chopped|
|1 large||Onion, chopped|
|4 larges||Tomatoes, peeled and seeded|
|2 \N||Scotch bonnet chiles, seeded and minced|
|1 teaspoon||Black pepper, ground|
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