Jamaican pepper sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ripe mango; peeled, pitted, and diced | |
| 2 | Ripe large tomatoes; seeded and diced | |
| 1 | Scotch Bonnet or Habanero chili [sic]; seeds and ribs removed and minced; or more to taste | |
| ½ | cup | Golden raisins |
| 4 | Shallots; finely chopped | |
| 1 | tablespoon | Minced peeled fresh ginger |
| 2 | teaspoons | Ground allspice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
| ½ | cup | (packed) dark brown sugar |
| ½ | cup | Granulated sugar |
| ½ | cup | Red wine vinegar |
Directions
Date: Thu, 13 Jun 1996 22:19:19 -0500 From: rael@...
Sheila Lukins _All Around the World Cookbook_ (Copyright 1994 by Sheila Lukins. ISBN: 1-56305-636-4; paperback ISBN: 1-56305-237) My apologies if either have been posted. Printed verbatim from book. Do note the author considers the Scotch bonnet and habanero to be synonomous.
Usual disclaimers. Interesting book though...musta been nice to jet about, eat, and write....sigh...
Combine all the ingredients in a heavy saucepan. Cook, stirring occasionally, over low heat, until the sauce is thick and rich, about 1 hour. Cover and refrigerate for up to 2 weeks. Makes 2 cups.
CHILE-HEADS DIGEST V3 #013
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .