Jackie's scotch bonnet pepper sauce

Yield: 2 pints

Measure Ingredient
1 \N Green Papaya, Peeled, Seeded and Roughly Chopped
10 \N Scotch Bonnet Peppers, Seeded
2 \N Onions, Quartered
3 \N Cloves Garlic
\N \N Rind of One Lime
½ cup Lime Juice
1½ cup Malt Vinegar
1 teaspoon Salt
¼ cup Prepared Yellow Mustard

Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind, and lime juice in a food processor. Transfer to a medium saucepan and stir in the vinegar, salt and mustard. Simmer the mixture over low heat for 20 minutes, stirring occasionally. Bottle the sauce in hot sterilized jars.

From Sugar Reef Caribbean Cookbook.

Typed by Syd Bigger.

Submitted By SYD BIGGER On 02-04-95

Similar recipes