Fiery scotch bonnet sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 2 | Garlic cloves, chopped | |
| 1 | large | Onion, chopped |
| 4 | larges | Tomatoes, peeled and seeded |
| 1½ | teaspoon | Oregano |
| 2 | Scotch bonnet chiles, seeded and minced | |
| 1 | teaspoon | Black pepper, ground |
| ½ | cup | Vinegar |
Directions
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