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