Scotch bonnet pepper sauce

Yield: 1 servings

Measure Ingredient
1 tablespoon Vegetable oil
2 \N Onions diced
2 \N Ripe mangoes or pawpaws; (papaya), skinned, seeded, and diced to 1/2 inch cubes
6 \N Carrots diced
2 \N Cho Cho squashes; (Chayote-Choko) peeled and diced
12 \N Pimento; (allspice) berries
10 \N Whole black peppercorns
4 \N Thyme sprigs
1 ounce Ginger root; finely diced
½ cup Sugar
8 \N Scotch Bonnet Peppers; (up to 12)
¼ cup Cane or cider vinegar

Probably been posted already but I was adding some recipes to my Sauce file and found a page I downloaded from in april of 98. Looks alright so i"ll wander down the road and see if the Mango tree has been raided by the kids yet.

Category HOT

Yield 3-4 cups

In a non reactive pot, heat the oil. Sauté the onions until they are translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. Sauté the mixture 5 minutes, stirring constantly. Add the sugar and Scotch Bonnet Peppers. When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 more minutes. Puree the mixture in a blender, and strain it. Store in a tightly closed bottle in the refrigerator.

Yield 3 to 4 cups

Recipe from "Traveling Jamaica with a Knife, Fork & Spoon" A Righteous Guide To Jamaican Cookery By Robb Walsh & Jay McCarthy.

Posted to CHILE-HEADS DIGEST by lukasz <lukasz@...> on Jan 23, 1999, converted by MM_Buster v2.0l.

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